Buttermilk Fried Chicken Sandwich Recipe

Trim and pound

Trim any excess fat from the chicken thighs and, if very thick, place one at a time between plastic wrap and gently pound to an even 3/4-inch thickness. This ensures even cooking.

In a medium bowl, whisk together the buttermilk, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the chicken thighs, turning to coat fully. Cover and refrigerate for at least 4 hours or up to overnight. (If short on time, 1 hour will help.)

In a shallow wide dish or bowl, combine the all-purpose flour, cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until evenly mixed.

Remove chicken from the refrigerator. Let excess buttermilk drip off, then dredge each thigh thoroughly in the flour mixture, pressing the flour onto the surface to form a good coating. For an extra-crispy crust, double-dredge: dip the floured piece briefly back into the remaining buttermilk and re-coat in the flour mix, pressing again.

Pour about 1 cup oil into a large heavy skillet (cast iron preferred). The oil should be 1/2 to 3/4-inch deep — adjust quantity as needed. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a pinch of flour: it should sizzle steadily but not burn.

Carefully add breaded chicken to the hot oil, working in batches to avoid crowding (2 pieces at a time depending on skillet). Fry until golden brown and crisp, about 4–5 minutes per side, flipping once. Adjust heat to maintain 325–350°F. Internal temperature should reach 165°F (74°C). Total fry time per piece about 8–10 minutes.

Transfer fried chicken to a wire rack set over a baking sheet and keep in a 200°F (95°C) oven while you fry remaining pieces to keep warm and crisp.

In a small bowl, whisk together the mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, paprika, optional hot sauce, 1/8 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust seasoning. Refrigerate until assembly.

In a small saucepan or heatproof measuring cup, combine white vinegar, water, sugar, and 1/2 tsp kosher salt. Heat just until the sugar and salt dissolve, then remove from heat and cool for 2–3 minutes.

Place the cucumber spears or small dill pickles, smashed garlic clove, and dill sprig (if using) into a jar or bowl. Pour the warm brine over them, pressing to submerge. Let cool to room temperature, then refrigerate for at least 30 minutes (overnight for stronger flavor). Drain before using.

Split the Kaiser rolls and lightly butter the cut sides. Heat a skillet over medium heat and toast the rolls, buttered side down, until golden and slightly crisp, about 1–2 minutes. Alternatively, toast under a broiler for 1 minute, watching carefully.

Spread about 1 tablespoon of Not-So-Secret Sauce on the bottom half of each toasted roll. Place a leaf of lettuce on the sauce to create a moisture barrier.

Place one piece of hot fried chicken on top of the lettuce. Top the chicken with 3–4 slices of the housemade pickles (or to taste). Spoon an additional 1 tablespoon of sauce on the top bun and close the sandwich.

Serve immediately while chicken is hot and crisp. For a combo plate, add fries or a side salad and a pickle spear.