Fried Chicken Sandwich Combo Recipe

Brine

In a bowl or resealable bag, combine dill pickle juice, buttermilk, salt, and black pepper. Add trimmed chicken thighs, ensuring they are submerged. Refrigerate and brine for at least 1 hour, preferably 4 hours (up to 8 hours) to tenderize and flavor the meat.

Remove chicken from brine and let excess drip off into the bowl. Pat the pieces dry lightly with paper towels (they should still be moist but not dripping) before proceeding to the coating step.

Prepare Dry Mix

In a large shallow bowl or rimmed plate, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, black pepper, and baking powder until evenly combined.

Prepare Wet Mix

In a separate medium bowl, beat the egg and stir in 2 tablespoons of the buttermilk or the reserved brining liquid (if using). This helps the dry mix adhere.

Working one piece at a time, dredge each brined chicken piece first into the wet mix, letting excess drip off, then press firmly into the dry flour mixture to coat completely. For an extra-crispy double-coat: after the first dry coat, dip again quickly into the wet mix and then back into the dry mix, pressing to form a thick crust. Place breaded pieces on a wire rack and let rest for 10–15 minutes to set the crust.

Heat Oil

In a heavy, deep skillet or Dutch oven, pour the 3 cups neutral oil and heat over medium-high until it registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour - it should sizzle immediately and brown slowly.

Fry the breaded chicken in batches (do not overcrowd) for 6–9 minutes per piece depending on thickness, turning once, until golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F while frying. Transfer cooked chicken to a wire rack set over a sheet pan to drain; keep warm in a 200°F (95°C) oven if needed while finishing remaining pieces.

Prepare Sandwich Components

While chicken fries, split the buns and lightly toast them in a skillet with the 2 tablespoons butter until golden (about 1–2 minutes per side). Mix mayonnaise with hot sauce to make spicy mayo. Spread spicy mayo on both bun cut sides, place leaf lettuce or shredded iceberg on the bottom bun, add sliced tomato, then the fried chicken, and top with dill pickle slices. Close with top bun.

Serve immediately with fries and extra hot sauce on the side.

Prep Potatoes

Peel (optional) and cut russet potatoes into 1/4–1/3-inch sticks. Place cut fries into a large bowl and cover with cold water. Let soak for at least 20 minutes (or up to 2 hours) to remove surface starch; this yields crisper fries.

Dry & Par-Fry

Drain and thoroughly pat the fries dry with kitchen towels. Heat 2 cups vegetable oil in a medium pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until softened but not browned. Remove to a wire rack or paper towel-lined tray to drain. Let cool for 5–10 minutes.

Finish Frying

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt (or to taste).

Serve fries alongside the sandwich while both are hot.