Fried Chicken Sandwich Recipe

Pound and brine

Place each chicken breast between two sheets of plastic wrap and pound to an even thickness about 3/4 inch thick. Trim if needed. In a bowl combine buttermilk and hot sauce. Submerge chicken in the buttermilk mixture, cover and refrigerate for at least 2 hours or up to overnight.

Prepare dredge

Whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow dish. In a second shallow bowl whisk eggs with 2 tablespoons water to make an egg wash.

Dredge chicken

Remove chicken from buttermilk, let excess drip off. First dredge in the flour mixture, press to coat, then dip into the egg wash, letting excess drip, then dredge again in the flour mixture for a double-coated crust. Place on a wire rack and rest 10–15 minutes to set the crust.

Heat oil

Pour about 3 inches of vegetable oil into a heavy skillet or Dutch oven and heat to 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a pinch of flour—should sizzle steadily but not burn.

Fry

Fry the chicken breasts 1–2 at a time (do not overcrowd) for 6–8 minutes per side depending on thickness, maintaining oil temp ~325–350°F. Turn once. Internal temperature should reach 165°F (74°C). Remove to a wire rack set over a baking sheet and rest 5 minutes.

In a small bowl combine mayonnaise, sour cream, minced habanero (use more or less to taste), apple cider vinegar, honey, chicken stock or water, smoked paprika, salt and pepper. Whisk until smooth. Taste and adjust heat and acidity. Refrigerate until assembly. (If you prefer less heat, remove membrane and seeds from habanero or use 1/4 pepper.)

Combine mayonnaise, minced garlic, lemon juice, salt and pepper in a small bowl. Mix well and refrigerate until needed to allow garlic to mellow (10–15 minutes).

Prep potatoes

Peel (optional) and cut potatoes into 1/3–1/2 inch fries. Rinse under cold water until water runs clear to remove excess starch, then pat dry thoroughly with kitchen towels.

Fry — first fry (blanch)

Heat oil in a heavy pot to 300°F (150°C). Fry potatoes in batches 3–4 minutes until just tender but not colored. Remove to a paper towel–lined tray and let drain.

Fry — second fry

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with salt, pepper and paprika (if using). Keep warm in a low oven (200°F/95°C) if needed.

Toast buns: spread butter on cut sides of buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Spread about 1 tablespoon garlic mayo on the bottom bun and 1 tablespoon habanero white BBQ on the top bun (adjust to taste).

Place the fried chicken breast on the bottom bun, top with 1/2 cup watercress, optional pickle slices, then crown with the top bun. Serve immediately with fries.