Fried Chicken Sandwiches, Pickle & Wasabi Honey Recipe

Prepare brine

In a bowl or resealable bag, combine buttermilk, 1 tablespoon kosher salt, 1 teaspoon sugar, 1 teaspoon garlic powder and 1 teaspoon black pepper. Whisk to dissolve salt and sugar.

Add chicken thighs to the brine, pressing down so they are fully coated. Refrigerate at least 1 hour and up to 6 hours. (If short on time, 30 minutes will still help. Do not exceed 8 hours for thin pieces.)

When ready to bread, remove chicken from the brine and let excess drip off into the bowl. Pat each piece lightly with paper towels—keep them damp but not dripping for better adhesion of the breading.

Make breading mix

In a shallow bowl or wide plate, whisk together flour, cornstarch, paprika, smoked paprika or cayenne (if using), onion powder, garlic powder, celery or seasoned salt, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Set up dredge station

Crack eggs into a medium bowl and beat lightly. Place breading mix on one plate, eggs in the middle, and a wire rack over a sheet pan to rest breaded pieces before frying.

Dredge chicken

One piece at a time: coat chicken in the flour mixture, then dip in beaten eggs, then press back into the flour mixture making sure edges are well coated. For extra crunch, repeat the egg and flour step for a double-coat. Transfer to the wire rack and let rest 10 minutes to set the crust.

Heat oil

Pour about 1"–1½" of neutral oil into a large heavy skillet (cast-iron preferred). 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 immediately but not burn.

Fry chicken

Carefully add chicken pieces to the hot oil (do not overcrowd; fry in batches if needed). Fry 4–6 minutes per side depending on thickness, until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Use a slotted spatula to transfer to a paper towel–lined tray to drain. Season lightly with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper while hot.

If making ahead, keep fried chicken on a wire rack in a 200°F oven to stay crisp while finishing remaining pieces and assembling sandwiches.

Prepare wasabi honey

In a small bowl whisk together honey, wasabi paste and 1 teaspoon rice vinegar. Taste and adjust heat: add more wasabi a pinch at a time for stronger heat. If paste is thick, thin with a few drops of hot water until the sauce is a pourable glaze consistency.

Prep pickles

If using whole pickles, slice into 1/8"–1/4" thick coins or chips. Toss pickles with a tiny squeeze of lemon (about 1/2 teaspoon) to brighten, then drain any excess liquid so sandwiches don’t get soggy.

Reserve 1–2 tablespoons of wasabi honey to drizzle on each sandwich and the rest for serving on the side.

Toast buns

Spread softened butter on cut sides of buns. Toast in a skillet over medium heat or under broiler until golden and slightly crisp, about 1–2 minutes per side. Watch carefully to prevent burning.

Season mayo

In a small bowl combine mayonnaise with a pinch of salt and 1/2 teaspoon fresh lemon juice; stir to combine. This adds brightness to the sandwich.

Build sandwiches

Spread a generous layer of the seasoned mayo on bottom bun. Place a handful (about 1/4 cup) of shredded lettuce on the mayo. Set fried chicken piece on top of the lettuce. Drizzle about 1 tablespoon of wasabi honey over the hot chicken so it melts slightly into the crust. Add 3–4 pickle slices (or to taste) and optional pickled jalapeños if using. Finish with a light dusting of salt and pepper on top of pickles if desired. Cap with toasted top bun.

Serve immediately with any remaining wasabi honey and pickles on the side.