Double Fried Chicken Sandwich Recipe

Marinate

Trim any excess fat from the chicken thighs and leave skin attached. In a bowl combine buttermilk, 1 tsp kosher salt, garlic powder, smoked paprika, and black pepper. Submerge the chicken in the mixture, cover, and refrigerate for at least 2 hours or up to overnight.

Prepare Dredge

About 30 minutes before frying, whisk together all-purpose flour, cornstarch, baking powder, cayenne pepper and a pinch of additional salt in a shallow dish. This mixture gives a crisp, crackly crust.

First Fry (Blanch)

Heat neutral oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Remove chicken from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing to adhere. Fry the pieces in batches for 4–5 minutes until they begin to set but not deeply browned. Transfer to a rack and rest for 8–10 minutes.

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the rested chicken a second time for 2–3 minutes until deep golden brown and an internal temperature of 165°F (74°C) is reached. Transfer to a rack lined with paper towels and immediately season with 1/2 tsp finishing salt and freshly ground black pepper to taste.

Make the Ssamjang Aïoli

In a small bowl combine mayonnaise, ssamjang, minced garlic and lemon juice. Whisk until smooth and taste; adjust salt or lemon to balance. If you want more heat, stir in the optional gochujang drizzle (about 1 tbsp) or more ssamjang.

Prep Kimchi and Pickles

Drain and roughly chop kimchi to remove excess liquid. If using whole pickles or cucumbers, slice thinly. Pat both kimchi and pickles dry with a paper towel so they don't make the sandwich soggy.

Toast Rolls

Split potato rolls and spread butter on cut sides. In a skillet over medium heat, toast buttered sides until golden, about 1–2 minutes.

Assemble Sandwiches

Spread a generous layer (about 1–2 tbsp) of ssamjang aïoli on the bottom bun. Place the hot double-fried chicken on top. Add a spoonful (about 2 tbsp) of chopped kimchi, then a few pickle slices. Scatter cilantro leaves over the top. Finish with a light drizzle of any reserved spicy sauce or extra aïoli on the top bun, then close the sandwich and serve immediately.

Serve each sandwich hot with an extra ramekin of ssamjang aïoli for dipping. For best texture, eat within 10–15 minutes so the crust stays crisp. Leftover chicken can be reheated in a 400°F (200°C) oven on a rack for 8–10 minutes to re-crisp.