Method

Fried Chicken

Brine/Marinate

Place chicken thighs in a shallow dish or zip-top bag. Whisk 1.5 cups buttermilk with 1 tablespoon hot sauce and 1/4 teaspoon salt. Pour over chicken so pieces are fully coated. Cover and refrigerate 2–4 hours (or overnight for best flavor).

Prepare Dredge

In a large bowl, whisk together 1.75 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne. In a separate shallow bowl beat 1 large egg with reserved 1/4 cup buttermilk.

Dredge and Rest

Remove one piece of chicken at a time from the buttermilk marinade, letting excess drip off. Dip into the egg-buttermilk wash, then press thoroughly into the flour mixture to fully coat. For extra-crispy crust, double-dredge: after first coat, briefly dip back into egg wash and redredge. Place coated pieces on a wire rack and rest 10–15 minutes to set the crust.

Fry

Heat 3–4 cups vegetable oil in a heavy 3–4 quart pot or deep skillet to 340–350°F (170–175°C). Fry chicken in batches without overcrowding for 6–8 minutes per batch, flipping midway, until internal temperature reaches 165°F and crust is deep golden brown. Drain on a wire rack set over a sheet pan. Season lightly with salt and pepper while hot.

Hot Honey

Combine 1/2 cup honey, 1 tsp hot sauce or red pepper flakes, and 1 tsp apple cider vinegar in a small saucepan. Warm over low heat, stirring until smooth and slightly thinned, 1–2 minutes. If too thick, add up to 1 tsp water. Keep warm and set aside; it will thicken slightly as it cools.

Pimento Cheese

In a medium bowl, beat together 3 tablespoons softened cream cheese and 3 tablespoons mayonnaise until smooth. Fold in 1.5 cups shredded sharp cheddar and 3 tablespoons drained diced pimentos. Season with 1/2 tsp hot sauce (optional), 1/4 tsp smoked paprika, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Stir until combined and spreadable. Refrigerate briefly if too soft.

Toppings & Assembly

Cook Bacon

Cook 8 slices thick-cut bacon in a skillet over medium heat until crisp, 8–12 minutes, turning as needed. Drain on paper towels.

Toast Buns

Spread 1/2 tablespoon unsalted butter on cut sides of each potato bun. In a skillet over medium heat, toast buttered sides until golden, about 1–2 minutes per side. Set aside.

Assemble Sandwiches: Spread about 3 tablespoons pimento cheese on the bottom half of each toasted bun. Place a hot fried chicken thigh on top. Drizzle about 1 tablespoon hot honey over each chicken piece (adjust to taste). Top each with two slices of crisp bacon and 3 house pickle slices. Place top bun and press gently. Serve immediately while chicken is hot and crust is crisp.

Southern Style Chicken Sandwich Recipe