Harry's Chicken Sandwich Recipe

Trim and pound

Trim any excess fat from the chicken thighs and, if needed, lightly pound each piece to an even thickness of about 1/2 inch so they cook evenly.

Marinate

Place the chicken in a bowl or zip-top bag. Add buttermilk, 1 tsp kosher salt, 1 tsp black pepper and 1 tbsp hot sauce (if using). Mix to coat, cover or seal and refrigerate for at least 2 hours or up to overnight. The buttermilk tenderizes and seasons the chicken.

While the chicken marinates (or at least 20–30 minutes before serving), combine apple cider vinegar, water, sugar and 1/2 tsp kosher salt in a small heatproof jar or bowl. Stir until sugar and salt dissolve. Add the thinly sliced red onion, press them down so they're submerged, and let sit at room temperature for 20–30 minutes. For best flavor, refrigerate for at least 1 hour. Drain before using.

About 30 minutes before frying, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1.5 tsp kosher salt and 1 tsp black pepper in a shallow bowl or tray. This dry mix will create a crisp double-fry crust.

Remove marinated chicken from the fridge and let rest 10–15 minutes to come closer to room temperature. Shake off excess buttermilk so the coating adheres but leave a thin wet layer.

Heat oil in a heavy-bottomed pot or deep skillet to 300°F (150°C) for the first fry. If you don't have a thermometer, heat over medium and test with a small pinch of flour; it should sizzle but not aggressively brown.

Dredge each piece of chicken thoroughly in the seasoned flour, pressing the flour onto the surface to form a good coating. Shake off excess. Place on a wire rack while you heat the oil to the higher temperature for the second fry.

First fry: Working in batches so as not to crowd the pot, fry the coated chicken at 300°F (150°C) for 6–7 minutes until the coating sets and the internal temperature reaches around 140–145°F (60–63°C). Do not overbrown. Remove and rest on a wire rack for 8–10 minutes.

Increase oil temperature to 375°F (190°C) for the second fry. Return the rested chicken to the oil in batches and fry for 2–3 minutes until deep golden brown and internal temperature reads 165°F (74°C). The double fry yields an extra-crisp crust.

Transfer fried chicken to a wire rack set over a sheet pan to drain. Lightly season with a pinch of kosher salt while hot.

Toast buns: Heat a skillet over medium heat. Spread butter on the cut sides of the sesame buns and toast, butter-side down, until golden and fragrant, about 1–2 minutes.

Spread about 1 tablespoon of mayonnaise on the bottom half of each toasted bun. Optionally spread spicy mayo on the top bun.

Place a lettuce leaf on the mayo (if using), then a piece of double-fried chicken. Top the chicken with a generous portion of drained pickled onions and 2 pickle slices if desired.

Cap with the top bun and press lightly. Serve immediately while the chicken is hot and crisp.