Fried Chicken Sandwiches, Pickle & Wasabi Honey Recipe

Brine / Marinade

Pat the chicken thighs dry and, if large, halve them to make 4 sandwich-sized pieces. In a bowl, whisk buttermilk, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1 tablespoon hot sauce (if using). Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 1 hour and up to 8 hours. This tenderizes and seasons the meat.

Prepare the Dredge

In a shallow wide bowl or rimmed sheet pan, combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix thoroughly so the spices are evenly distributed.

Heat the Oil

Pour about 3 to 4 cups (or enough to create a 1 to 1 1/2-inch deep layer) of vegetable oil into a large heavy skillet or Dutch oven. Attach a thermometer to the pot and heat the oil over medium-high heat until it reaches 350°F (175°C).

Dredge the Chicken

Remove one piece of chicken from the buttermilk, allowing excess to drip off. Dredge thoroughly in the flour mixture, pressing the flour into the surface to create a thick coating. For extra-crispy chicken, double-dredge: after initial dredge, return briefly to the buttermilk (shake off excess) and dredge again in the dry mix. Place dredged pieces on a wire rack and let rest 10 minutes so the crust adheres.

Fry

When oil is at 350°F (175°C), carefully add chicken pieces (do not overcrowd; fry in batches). Fry until golden brown and an internal temperature of 165°F (74°C) is reached, about 6–8 minutes per side depending on thickness. Adjust heat to keep oil between 325–350°F. Transfer cooked chicken to a wire rack set over a sheet pan; rest 5 minutes. Season immediately with a light pinch of kosher salt while hot.

While chicken fries (or up to 1 day ahead), combine 1/2 cup honey, 1 tsp wasabi paste, 1 tsp rice vinegar, and 1/2 tsp soy sauce in a small bowl. Whisk until smooth and glossy. Taste and adjust heat by adding up to another 1/2 tsp wasabi if you want more bite. Keep at room temperature; warm slightly (10–15 seconds) in the microwave if too thick to drizzle.

Pickles

If using whole pickles, slice thinly to yield about 3–4 slices per sandwich. Measure about 3 tablespoons per sandwich (total ~3/4 cup for 4 sandwiches).

Quick Mayo

In a small bowl, combine 1/2 cup mayonnaise with 1/2 tsp lemon juice and a pinch of salt and pepper. Stir until smooth; this brightens the mayo for the sandwich.

Toast Buns

Butter the cut sides of 4 buns with the softened butter. Heat a skillet over medium heat and toast the bun cut sides until golden, about 1–2 minutes. Keep warm.

Assemble Sandwiches

Spread a generous tablespoon of the quick mayo on the bottom half of each toasted bun. Place a handful (~1/2 cup) shredded lettuce on top of the mayo. Set a fried chicken piece on the lettuce. Drizzle 1 to 1 1/2 tablespoons of wasabi honey over each chicken (adjust to taste). Top the chicken with 3–4 pickle slices. Finish with the top bun. Press gently, serve immediately.