Hot Chicken Sandwich Recipe

Brine the chicken

In a bowl combine buttermilk, hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken thighs, pressing to submerge. Cover and refrigerate at least 3 hours or up to overnight.

Prepare breading station

Whisk eggs with milk in a shallow bowl. In a large rimmed plate or bowl combine flour, cornstarch, smoked paprika, cayenne, garlic powder, onion powder, mustard powder, 1 tsp kosher salt and 1/2 tsp black pepper. Mix until evenly combined.

Dredge the chicken

Remove chicken from buttermilk, letting excess drip off. Dip each piece into the flour mixture, then into the egg wash, then back into the flour mixture, pressing firmly to build an even coating. Place breaded pieces on a wire rack and rest 10–15 minutes to help coating adhere.

Heat the oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 1 L). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Fry the chicken

Fry chicken in batches, do not overcrowd, 4–6 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to keep oil between 325–350°F. Transfer cooked chicken to a wire rack set over a sheet pan to drain and rest 5 minutes.

While chicken rests, cook thick-cut bacon in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Remove to paper towel to drain. In the same skillet crisp smoked bacon slices 2–4 minutes until warmed and slightly crispy. Cook sausage links or patties in the skillet until cooked through and browned, about 8 minutes (longer for raw links). Keep warm.

Split potato buns and butter cut sides with the 2 tbs butter. Toast in a skillet over medium heat until golden and slightly crisp, about 1–2 minutes per side. Mix mayonnaise with yellow mustard and 2 tsp hot honey to make a spicy mayo; reserve extra hot honey for drizzling.

To assemble each sandwich: spread spicy mayo on both bun halves. Place 1 lettuce leaf on the bottom, then 1 fried chicken thigh. Top chicken with 2 slices thick-cut bacon and 1 slice smoked bacon (or arrange per preference). Place one cooked sausage (sliced in half lengthwise if a link) on top of the bacon. Add a generous spoonful (about 2–3 tbsp) house pickle slices, 1–2 tomato slices and a few red onion rings as desired. Drizzle 1 tsp hot honey over the stack and sprinkle a small pinch of finishing salt and cracked pepper.

Cap with the top bun and serve immediately while hot. Offer extra pickles and hot honey on the side.

Makes 4 sandwiches. Leftover fried chicken can be refrigerated up to 3 days; reheat in a 375°F oven on a rack to preserve crispness. Cooked bacon and sausage store separately in the refrigerator for up to 3 days.