Fried Chicken Sandwich Recipe

Brine/Marinate

Trim excess fat from chicken thighs and pound lightly to even thickness if needed. In a bowl or zip-top bag combine 1 cup buttermilk and 1 tablespoon hot sauce. Add chicken, making sure it's submerged. Refrigerate and marinate at least 2 hours or up to overnight (minimum 2 hours recommended).

Prepare Dredge

Whisk together 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp cayenne, 1.5 tsp salt and 1 tsp black pepper in a shallow dish large enough to hold the chicken pieces.

Dredge Chicken

Remove chicken from buttermilk, letting excess drip off. One piece at a time, press chicken firmly into the flour mixture to coat completely. For extra-crisp coating, dip coated chicken back into reserved buttermilk briefly and recoat in the flour mixture (double-dredge). Place on a rack for 10–15 minutes to set the crust.

Fry

Pour vegetable oil into a large skillet (or heavy pot) to a depth of about 1/2 to 1 inch (approximately 1 cup for a 10-inch skillet). Heat oil over medium-high until it registers 350°F (175°C) on a thermometer or a small piece of bread sizzles and browns in ~45 seconds. Carefully add chicken pieces (do not overcrowd; do in batches). Fry 4–6 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and tent loosely with foil to keep warm while remaining crisp.

In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Add 1 tablespoon chopped parsley, 1 teaspoon chopped chives, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 teaspoon lemon juice and 1/4 teaspoon ghost pepper hot sauce (start with less and add to taste). Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Chill at least 30 minutes to let flavors meld. Taste and adjust heat or acidity before assembling sandwich.

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1/2 cup grated carrot. Dress with 1 tablespoon rice vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1 teaspoon neutral oil. Toss thoroughly and let rest 10–15 minutes to soften slightly. Taste and adjust seasoning.

In a jar or small bowl combine 1/2 cup white vinegar, 1/2 cup water, 1/2 teaspoon sugar and 1/2 teaspoon salt. Add 1 smashed garlic clove, 1/2 teaspoon dried dill (or fresh sprig), the cucumber slices (about 1 cup) and 1/8 teaspoon red pepper flakes if using. Press down to submerge. For quick pickles, refrigerate at least 30 minutes; best after a few hours or overnight. Reserve pickling liquid for at least 1 week refrigerated.

Toast buns: heat a skillet over medium. Spread each bun cut-side with 1/2 teaspoon softened butter and toast cut-side down until golden, 1–2 minutes.

Build sandwich: spread 1–2 tablespoons of ghost pepper ranch on the bottom bun. Place a fried chicken thigh on top, then pile 1/2 to 3/4 cup cabbage slaw over the chicken. Add 2–3 house-made pickle slices (or a few pickled jalapeño slices if using). Finish with an extra drizzle of ranch on the top bun, close sandwich and serve immediately while chicken is hot and crust is crisp.