Fried Chicken Sandwich Recipe

Trim and prep

Trim excess fat from the chicken thighs and, if pieces are very thick, butterfly or lightly pound to an even 1–1.25 cm thickness for even cooking.

Make the marinade

In a large bowl, whisk together buttermilk, egg, hot sauce, kosher salt, sugar, paprika, garlic powder, and black pepper until smooth.

Add the chicken to the buttermilk mixture, pressing to submerge. Cover and refrigerate for at least 45 minutes to 1 hour (longer up to 6 hours is fine). Remove chicken from fridge 15 minutes before frying to take the chill off.

Mix dry ingredients

In a wide, shallow bowl or rimmed tray, whisk together the flour, cornstarch, baking powder, paprika, cayenne, garlic powder, onion powder, kosher salt and black pepper until evenly combined.

Set up a dredge station: the marinated chicken (drip off excess buttermilk) and the breading tray. For an extra-crispy exterior, press each piece of chicken firmly into the flour mix, shake off excess, then dip back briefly into the leftover marinade and press into the flour a second time (double-dredge). Place dredged chicken on a wire rack and let rest 10 minutes before frying so the crust adheres.

Heat oil

Pour the neutral oil into a deep heavy pot or a deep-fryer so there is at least 7–8 cm of oil but leaving a 6 cm headspace. Heat the oil to 175°C (350°F). If you don't have a thermometer, heat until a small pinch of flour sizzles immediately but doesn't burn.

Fry in batches: Carefully lower 1–2 pieces (do not crowd) into the hot oil. Maintain oil temperature between 170–180°C (340–355°F). Fry thighs 6–8 minutes depending on thickness until the crust is golden brown and an instant-read thermometer reads 74°C (165°F) in the thickest part. Transfer to a wire rack set over a sheet pan to drain; keep warm in a low oven (100–120°C) while finishing remaining pieces.

If desired, for an extra-crisp finish, after first fry allow pieces to rest 5 minutes and return to 190°C (375°F) for 45–60 seconds to crisp (optional).

Combine veggies

In a medium bowl combine shredded cabbage, shredded carrot and thinly sliced red onion.

Make dressing

Whisk together apple cider vinegar, mayonnaise, Dijon, sugar, salt and pepper until smooth.

Pour dressing over the vegetables, toss to coat evenly. Taste and adjust seasoning. Refrigerate until assembly; toss again just before plating so slaw stays crisp.

Blend aioli

In a small bowl mix mayonnaise, minced chipotle peppers, lime juice, minced garlic and salt until fully combined. Adjust chipotle to taste for heat. Refrigerate; flavors develop as it rests.

If pickles are whole, slice thinly (lengthwise or rounds according to preference). For best texture, drain pickles on paper towel for a minute before using to avoid excess moisture on the sandwich.

Toast and vinegar-dust

Split brioche buns and brush cut faces lightly with melted butter. Heat a skillet over medium and toast buns face-down until golden, about 1–2 minutes. After toasting, very lightly brush or spritz the cut face with malt vinegar (about 1/2 tsp per bun) to give the slightly tangy 'vinegar-dusted' note; do not soak—just a light brush.

Prep potatoes

Cut russet potatoes into 1 cm sticks. Rinse in cold water until the water runs clear to remove starch. Pat completely dry with towels.

First fry (if double-frying)

Heat the frying oil (same oil used for chicken) to 160°C (320°F). Fry potatoes in batches for 4–5 minutes until just cooked through but not colored. Remove to a wire rack or paper towel and let rest 10 minutes.

Second fry

Increase oil temperature to 190°C (375°F). Fry potatoes again in batches until golden and crisp, 2–3 minutes. Drain on a wire rack and immediately season with kosher salt. Keep warm until serving.

To build each sandwich: spread about 1½–2 tbs chipotle aioli on the bottom bun, add a handful of slaw (drained if very wet), place a hot fried chicken thigh on top, add 2–3 pickle slices, more aioli on the top bun if desired, and close. Serve with hot fries on the side.

Optional finishing: serve with extra aioli for dipping and lemon wedge or malt vinegar for fries on the side.