Fried Chicken Sandwich Recipe

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

Add the chicken pieces to the brine, pressing them down so they are fully submerged. Cover and refrigerate for at least 2 hours and up to 12 hours. Longer gives more flavor and tenderness.

About 30 minutes before frying, remove chicken from fridge to come slightly toward room temperature. Pour oil into a heavy pot or deep fryer so it will measure about 2–2.5" deep. Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 60 seconds.

While oil heats, prepare the dry breading: in a shallow bowl or rimmed plate, combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, dried thyme, kosher salt, and black pepper. Whisk to evenly distribute spices.

In a separate shallow bowl, whisk the eggs with the milk until smooth to make the wet wash.

Remove one piece of chicken from the buttermilk, letting excess drip back into the brine. Dredge the chicken in the seasoned flour mixture, pressing so a good coating adheres. Shake off excess, then dip into the egg wash, letting excess drip, and return to the flour mixture for a final thorough coating. Place coated pieces on a wire rack and let rest 5–10 minutes to set the crust.

Working in batches (don’t overcrowd), gently lower the coated chicken into the hot oil. Fry until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 6–8 minutes for thinner pieces or 8–12 minutes for thicker pieces. Maintain oil temperature between 325–350°F by adjusting heat.

Use tongs to transfer fried chicken to a wire rack set over a sheet pan to drain and keep crisp. Sprinkle with finishing salt and freshly ground black pepper immediately if using. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.

Lightly toast the buns: spread the cut sides of the buns with softened butter. In a skillet over medium heat (or on a griddle), toast buttered sides until golden, about 1–2 minutes. Set toasted buns aside.

Make the sauce: in a small bowl, combine mayonnaise and Dijon mustard. Taste and adjust with a pinch of salt or a teaspoon of hot sauce if desired.

To assemble each sandwich: spread about 1–2 tablespoons of the mayo-Dijon sauce on the bottom bun. Place a piece of fried chicken on the sauce. Top chicken with 1–2 tablespoons pickles, a handful of lettuce, and a slice of tomato. Optionally drizzle 1/2 teaspoon hot honey over the chicken for a sweet-spicy finish.

Add the top bun and gently press. Serve immediately while the chicken is hot and the crust is crisp. Serve with extra pickles and hot honey on the side if desired.