Fried Chicken Sandwich Recipe

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1. 1

   Marinate the chicken

   In a large bowl, whisk together 1 cup buttermilk and 1 tablespoon hot sauce. Submerge the chicken thighs in the mixture, cover, and refrigerate for at least 60 minutes and up to 2 hours (overnight optional for extra tenderness).

2. 2

   Prepare the dredge

   In a wide shallow dish, whisk together 2 cups all-purpose flour, 0.75 cup cornstarch, 2 teaspoons smoked paprika, 1.5 teaspoons garlic powder, 1.5 teaspoons onion powder, 1.5 teaspoons salt, and 1 teaspoon black pepper until well combined.

3. 3

   Make the sauce

   In a small bowl, whisk 0.5 cup buttermilk ranch dressing or mayonnaise with a pinch of salt and pepper. Chill until ready to assemble.

4. 4

   Heat the oil

   Pour 2 cups vegetable oil into a heavy-bottomed pot or skillet. Heat to 350°F (175°C) and maintain temperature while frying. Use a thermometer for accuracy and keep a safe distance from hot oil.

5. 5

   Dredge the chicken

   Remove chicken from the marinade and shake off excess. Dredge in the flour mixture, pressing to adhere. For extra-crisp results, dip once more in the buttermilk, then re-dredge in the flour mixture (double-dredge).

6. 6

   Fry the chicken

   Carefully lower the chicken into the hot oil in batches. Fry until deeply golden and the internal temperature reaches 165°F (74°C), about 5–7 minutes per batch depending on thickness. Remove to a wire rack to drain.

7. 7

   Toast the buns

   Lightly butter the cut sides of the burger buns and toast in a skillet or on a griddle until golden and crisp.

8. 8

   Assemble and serve

   Spread the prepared sauce on the bottom buns. Layer with 2–3 pickle slices, place a fried chicken thigh on top, add more sauce if desired, and cap with the top bun. Serve immediately with extra pickles on the side.