Fried Chicken Sandwich Recipe

Prepare brine and marinate

In a bowl or resealable bag, combine buttermilk, kosher salt, granulated sugar, garlic powder, onion powder and hot sauce (if using). Whisk to combine. Add the chicken pieces, submerging completely. Seal and refrigerate for at least 2 hours and up to 12 hours (overnight is fine).

Make seasoned flour

In a shallow bowl or rimmed baking sheet, whisk together the all-purpose flour, cornstarch, smoked paprika, black pepper, garlic powder, onion powder, cayenne (if using), baking powder and salt until evenly distributed.

Prepare dredge

In a separate bowl, beat the eggs with the milk until uniform. This will be used for a wet layer between the buttermilk and the dry flour.

Remove chicken from buttermilk, letting excess drip off but do not fully pat dry — a bit of surface moisture helps adhesion. First dredge each piece in the seasoned flour, coating completely and shaking off excess. Then dip into the egg/milk mixture, then return to the seasoned flour for a final coat, pressing the flour into the surface to create an even crust. Place coated pieces on a wire rack and let rest for 10–15 minutes to set the coating.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 1 cup may be enough for a small skillet). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.

Fry chicken

Carefully lower the coated chicken into the hot oil, cooking in batches if necessary to avoid crowding. Fry until golden brown and crisp, about 4–6 minutes per side for boneless pieces (internal temperature should reach 165°F / 74°C). Use tongs to turn gently. Transfer cooked chicken to a wire rack set over a baking sheet and rest for 5 minutes. If pieces are thicker, lower heat to medium and cover skillet partially for the final minutes to ensure cooked through without over-browning.

Toast the buns: heat a small skillet over medium, add butter and spread on cut sides of buns. Toast until golden, about 1–2 minutes. Mix mayonnaise and mustard together and spread on both bun cut sides.

Assemble: Place a lettuce leaf on the bottom bun, then a fried chicken piece. Top chicken with tomato slices and 4 pickle slices (or as desired). Spread additional mayo on the top bun if liked, then close the sandwich. Serve immediately while chicken is hot and crisp.