Fried Chicken Sandwich Recipe

Trim any excess fat from the chicken thighs and, if very thick, pound lightly to an even thickness about 1/2". Place chicken in a bowl or resealable bag.

Whisk together buttermilk, hot sauce, kosher salt, and black pepper in a bowl. Pour over the chicken, making sure pieces are fully submerged. Cover or seal and refrigerate at least 2 hours or up to overnight. (Minimum 2 hours for flavor and tenderizing.)

About 30 minutes before frying, remove chicken from refrigerator so it comes closer to room temperature. Set a wire rack over a rimmed baking sheet for finished pieces.

In a shallow wide bowl or dish combine flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper. Mix well so spices are evenly distributed.

Remove each piece of chicken from the buttermilk, allowing excess to drip off (do not wipe). Dredge thoroughly in the flour mixture, pressing the coating onto the chicken to form an even crust. Place dredged pieces on the wire rack and let rest for 8–10 minutes to set the crust.

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1" (approximately 1 cup depending on vessel). Heat over medium-high until oil 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 steadily but not burn.

Working in a single layer without crowding, carefully lower the breaded chicken into the hot oil. Fry 3–4 minutes per side until golden brown and an instant-read thermometer reads 165°F (74°C) at the thickest part. Adjust heat as needed to maintain 325–350°F; lower heat if crust browns too quickly.

Transfer cooked chicken to the wire rack to drain and rest for 3–5 minutes. This keeps the crust crisp.

While the chicken rests, split the buns and lightly butter cut sides. Toast cut sides in a skillet over medium heat until golden, about 1–2 minutes.

Mix mayonnaise and yellow mustard in a small bowl. Spread a generous layer on the bottom bun and a thin layer on the top bun.

On the bottom bun, place a lettuce leaf (if using), then the fried chicken. Top the chicken with 3–4 pickle slices (or to taste). Drizzle hot honey (if using) over the pickles or chicken for a sweet-spicy finish.

Close with the top bun, press lightly, slice in half if desired, and serve immediately so the sandwich remains hot and the crust stays crisp.

If you like extra heat, brush or drizzle more hot sauce or hot honey on the bun or chicken right before serving. Taste and adjust pickles or sauce to your preference.