City Special Crispy Chicken Sandwich Recipe

Prepare chicken

Trim chicken of excess fat and, if using breasts, slice horizontally or pound between plastic wrap to an even thickness of about 1/2 inch. Pat dry with paper towels.

Make marinade

In a bowl or large zip-top bag combine buttermilk, hot sauce, kosher salt, black pepper, and garlic powder. Whisk briefly to combine.

Submerge chicken in the buttermilk mixture, cover or seal, and refrigerate for at least 2 hours or up to overnight. (Minimum 2 hours ensures flavor and moisture; overnight intensifies.)

When ready to fry, set up a breading station with three shallow bowls or trays: (1) 0.5 cup flour for initial dredge; (2) beaten egg mixture made by whisking 2 eggs with 1/4 cup milk; (3) the seasoned flour mixture made by combining 1.5 cups all-purpose flour, 1/4 cup cornstarch, paprika, onion powder, garlic powder, dried herb, cayenne, 1 tsp kosher salt, 1/2 tsp black pepper, and optional 1/2 cup panko. Whisk the dry mix thoroughly so spices are evenly distributed.

Remove chicken from marinade, letting excess drip off. Dredge each piece first in the single 1/2 cup flour, shaking off excess; then dip into the egg mixture; then press into the seasoned flour/panko mixture, coating thoroughly. For extra crispness, double-dip: after the first coated layer, return to the egg, then again to the dry mix. Place breaded pieces on a wire rack set over a baking sheet and rest 10–15 minutes to help the coating adhere.

Heat oil in a heavy 10–12 inch skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle steadily. Use enough oil to reach about 1.5–2 inches deep so the chicken can fry evenly without touching the bottom too much.

Carefully lower breaded chicken pieces into the hot oil (do not overcrowd — fry in batches if necessary). Fry for 4–6 minutes per side, depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F (163–175°C); adjust heat as needed. Use tongs to turn gently so crust remains intact.

When cooked, transfer chicken to a wire rack over a baking sheet or paper towels to drain briefly. For extra crispiness, keep in a 200°F (95°C) oven while finishing remaining pieces and assembling sandwiches.

Make the sandwich sauce by whisking together mayonnaise, Dijon mustard, honey, hot sauce, and lemon juice. Taste and adjust: add more hot sauce for heat or more honey for sweetness.

Toast buns: heat a skillet over medium, butter the cut sides of buns, and toast cut-side down until golden, about 1–2 minutes.

Assemble sandwiches: spread about 1 to 1.5 tablespoons of sauce on the bottom bun. Place a lettuce leaf, then a fried chicken piece. Top chicken with 3–4 pickle slices and a slice of tomato (season tomato lightly with 1/8–1/4 tsp kosher salt). Add optional shredded cheese or pickled red onion if using. Spread a little sauce on the top bun and crown the sandwich. Serve immediately.

If making ahead, keep fried chicken on a rack in a low oven and assemble just before serving to preserve crispness.