Crispy Chicken Sandwich Recipe

Prep and brine

If using larger breasts, butterfly or pound to an even 1/2" thickness. Place chicken in a bowl or zip-top bag with buttermilk and 1 tablespoon hot sauce (omit or reduce for regular). Refrigerate and marinate at least 1 hour or up to overnight (minimum 1 hour).

Make dredge

In a shallow bowl or baking dish combine flour, cornstarch, 1.5 tsp salt, 1 tsp black pepper, smoked paprika, garlic powder, onion powder and cayenne (if using). Whisk to combine.

Egg wash

Crack eggs into a separate bowl, beat lightly. Remove marinated chicken from buttermilk (let excess drip off) and dip briefly into the egg, then press into the flour mixture so each piece is well coated. For extra-crispy double-dip: after first dredge, return to egg and dredge again. Place coated pieces on a rack for 10 minutes to set the crust.

Fry

Heat 3 to 4 cups neutral oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour: it should sizzle immediately. Fry chicken pieces in batches without crowding for 5–7 minutes per side depending on thickness, until golden brown and internal temp reaches 165°F (74°C). Drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven while frying remaining pieces.

Make Dijonaise

In a small bowl whisk together mayonnaise, Dijon mustard, lemon juice, honey (if using), 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or add a pinch more hot sauce if you want it spicier.

Toast buns

Butter cut sides of buns. In a skillet over medium heat or on a griddle, toast buttered sides until golden and slightly crisp, about 1–2 minutes.

Assemble sandwiches

Spread about 1 to 1.5 tablespoons Dijonaise on both top and bottom bun. Place a lettuce leaf on the bottom bun, add a fried chicken piece, top with 2–3 pickle slices and a few thin red onion slices. Finish with the top bun. Serve immediately with fries.

Prep potatoes

Peel if desired and cut potatoes into 1/4"–1/3" sticks. Rinse under cold water until water runs clear to remove starch, then pat completely dry with towels.

Method A — Frying (crispier)

Heat oil in a heavy pot to 325°F (165°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain. Increase oil to 375°F (190°C) and return fries in batches to fry until golden and crisp, 1–2 minutes. Drain on paper towels and immediately season with salt, pepper and optional paprika or garlic powder.

Method B — Oven roasted (easier)

Toss dried fries with 1 tablespoon oil, spread in a single layer on a parchment-lined baking sheet, roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Season immediately with salt, pepper and optional spices.

Serve

Serve fries hot alongside the sandwich with any extra pickles or Dijonaise for dipping.