Sandwich Recipe

Make the brine and marinate

In a bowl or resealable container, whisk together buttermilk, 1 tsp kosher salt, 1 tsp black pepper and 1 tbs hot sauce (if using). Add the chicken thighs, pressing them so fully submerged. Cover and refrigerate at least 2 hours, up to 8 hours. (If short on time, 30 minutes will still help.)

Remove chicken from refrigerator 20–30 minutes before frying to take the chill off. Shake off excess buttermilk—do not dry completely; a light coating helps the breading adhere.

Prepare the dry and wet dredges

In a shallow bowl, whisk eggs until smooth. In a separate wide bowl or rimmed tray, combine flour, cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 0.5 tsp cayenne, 1 tsp kosher salt and 1 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Heat a heavy skillet or Dutch oven on medium-high and pour in vegetable oil to a depth of about 2–3 cm (approx. 720 ml). Clip a thermometer to the side; heat oil to 175°C (350°F).

Dredge and double-dip

Working one piece at a time, dredge each marinated thigh in the seasoned flour mixture, press the flour into the chicken, then dip into the beaten eggs, then return to the flour for a second coat. Shake off excess and place on a wire rack to rest 5–10 minutes; this helps the breading set and reduces splatter.

Fry the chicken in batches so oil temperature recovers quickly. Carefully lower pieces into oil and fry until deep golden brown and an internal temperature of 74°C (165°F) is reached — about 6–8 minutes per side depending on thickness. Avoid overcrowding. Use tongs to turn gently once halfway through cooking.

Transfer cooked chicken to a wire rack set over a baking sheet and hold in a 90°C (200°F) oven if making multiple sandwiches, or let rest 3–5 minutes before assembling.

Mix the sauce

In a small bowl, combine 1 cup mayonnaise, 1 tbs Dijon mustard, 1 tbs honey, 1 tbs sriracha, 1 tbs pickle juice, 0.5 tsp garlic powder, 1 tsp lemon juice, 0.25 tsp kosher salt and 0.25 tsp black pepper. Whisk until smooth and taste; adjust salt, honey or sriracha to preference. Chill until ready to use. Sauce can be made a day ahead and kept refrigerated.

Prepare buns and toppings

Halve the brioche buns. Spread softened butter on cut sides. In a skillet over medium heat or on a griddle, toast buttered cut sides until golden brown, about 1–2 minutes. Remove and keep warm.

Slice the tomato into 4 even slices. Have shredded lettuce and pickle chips ready.

Optional cheese

If using cheese, place a slice on the hot fried chicken during the last 30–60 seconds of resting in the warm oven so it softens/melts slightly.

Assemble sandwiches

Spread about 1–2 tbs of Coop Sauce on the bottom bun. Add a handful (about 1/4 cup) shredded lettuce, a tomato slice, one fried chicken thigh, 2 pickle chips on top of the chicken, and additional Coop Sauce on the top bun as desired. Close and press gently. Serve hot with a dill pickle spear on the side.

Arrange one dill pickle spear per sandwich on the plate. If using whole pickles, slice into spears. Serve chilled or at room temperature alongside the sandwich; optionally offer extra Coop Sauce for dipping.