Southern Fried Chicken Sandwich Recipe

Marinate

Place chicken pieces in a bowl or zip-top bag. Whisk buttermilk with 1 tablespoon hot sauce (if using). Pour over chicken, pressing to submerge. Cover and refrigerate at least 2 hours or overnight. This tenderizes and flavors the meat.

Prepare Dredge

In a wide shallow bowl combine all-purpose flour, cornstarch, 2 tsp kosher salt, 1 tsp black pepper, garlic powder, onion powder, paprika, and cayenne. In a separate shallow bowl whisk eggs and milk to make an egg wash.

Dredge Chicken

Remove chicken from buttermilk, letting excess drip off. First dip each piece into the egg wash, then press into the flour mixture, coating thoroughly. For extra crunch, double-dip: return coated piece to the egg wash and again to the flour. Place on a wire rack and let rest 10–15 minutes to set the crust.

Fry

Pour oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches (or enough to fully submerge pieces). Heat to 350°F (175°C). Fry chicken in batches without overcrowding, about 6–8 minutes per side for thighs (internal temp 165°F/74°C), adjusting for thickness — total 10–14 minutes per piece. Maintain oil temperature between 325–350°F by adjusting heat. Transfer fried chicken to a wire rack over a baking sheet and keep warm in a 200°F (95°C) oven while you finish other batches.

Whisk together mayonnaise, sriracha, lemon juice, grated garlic, honey, salt, and black pepper until smooth. Taste and adjust heat or sweetness as desired. Refrigerate until ready to use. Makes enough for 4 sandwiches.

Prep and Soak

Peel (optional) and cut russet potatoes into 1/3–1/2-inch sticks. Place fries in a bowl and cover with cold water; refrigerate or let sit 30 minutes to 1 hour to remove excess starch. Drain and rinse, then pat very dry with clean towels.

Optional Double-Cook (for extra crispiness)

If frying: heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches 3–4 minutes until tender but not browned. Remove to a wire rack. Increase oil to 375°F (190°C) and fry in batches again 2–3 minutes until golden and crisp. Drain on paper or wire rack and season immediately with salt and pepper. If oven-roasting: toss dried fries with 1/2 cup vegetable oil and 1 tsp kosher salt and 1/2 tsp pepper, spread on a single layer on baking sheets, roast at 425°F (220°C) for 25–35 minutes, turning halfway, until golden and crisp.

Season

If you used the cornstarch, toss fries in 1 tsp cornstarch before the first fry or before roasting to increase crispness. Season while hot.

Toast Buns

Halve brioche buns. Lightly butter cut sides with the unsalted butter. Toast buttered sides in a skillet over medium heat until golden brown, about 1–2 minutes per side, or under the broiler for 1–2 minutes—watch carefully to avoid burning.

Assemble

Spread about 1 tablespoon of sriracha aioli on the top and bottom bun halves. Place a lettuce leaf on the bottom bun, then a tomato slice (about 1/4-inch thick) seasoned lightly with salt and pepper. Place the hot fried chicken on top of the tomato, then immediately top the chicken with a slice of smoked gouda so it wicks the residual heat and begins to melt (or briefly melt cheese under broiler for 15–20 seconds). Add another lettuce leaf if desired and cap with the top bun smeared with aioli.

Serve the sandwiches hot with a generous portion of hand-cut fries on the side. Provide extra sriracha aioli for dipping.