Fried Chicken Sandwich Recipe

Lightly pound each chicken breast to an even thickness of about 1/2 inch (use a meat mallet or rolling pin between plastic wrap). This promotes even cooking.

In a medium bowl, whisk together buttermilk, minced garlic, hot sauce (if using), 1 tsp kosher salt, and 1/2 tsp black pepper.

Submerge the chicken breasts in the buttermilk mixture, cover, and refrigerate for at least 2 hours and up to 12 hours. Longer marination tenderizes and flavors the chicken.

Set up a dredging station: bowl 1 — beaten eggs; bowl 2 — combine corn flour, all-purpose flour, cornstarch, baking powder, garlic powder, smoked paprika, onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk to combine and break lumps.

Remove marinated chicken from refrigerator and let excess buttermilk drip off. Pat lightly with paper towels; do not completely dry — a thin coating of moisture helps the crust adhere.

One piece at a time: dredge chicken in the dry flour mixture, press firmly so mixture adheres. Dip into beaten eggs, allowing excess to drip, then press again into the dry corn flour mixture for a double-coated crust. Place on a wire rack and rest 10–15 minutes to set the crust.

Pour oil into a deep, heavy-bottomed pan or Dutch oven to a depth of about 1.5–2 inches (roughly 3–4 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the dry flour mixture — it should sizzle and float immediately without browning too fast.

Working in batches if necessary, gently lower coated chicken into hot oil. Fry until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). This usually takes 5–7 minutes per side depending on thickness. Turn carefully once or twice for even browning.

Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing the remaining pieces. This preserves crispness.

In a small bowl, whisk together gochujang, honey, rice vinegar, soy sauce, sesame oil, and 1 tbsp water until smooth. Taste and adjust: add more honey for sweetness or more gochujang for heat. If sauce is too thick, thin with an extra teaspoon of water.

When chicken is hot out of the fryer, brush each breast lightly with the gochujang honey sauce (reserve some sauce for serving). The residual heat will meld the flavors and create a glossy glaze.

Lightly toast burger buns: spread 1 tsp softened butter on each cut side of the buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Spread 1 tablespoon mayonnaise on the bottom half of each toasted bun. Add a layer of lettuce or shredded cabbage (about 1/2 cup per sandwich).

Place a glazed fried chicken breast on top of the lettuce. Spoon an additional 1/2–1 tablespoon gochujang honey sauce over the chicken if desired.

Top with 4 pickle slices per sandwich and a small squeeze of lemon juice over pickles if using for brightness. Cap with the bun top and serve immediately.