Fried Chicken Sandwich* Recipe

Prepare and Marinate

Trim excess fat from the chicken thighs and, if thick, pound lightly to an even thickness about 1/2 inch. In a bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, 1.5 tsp kosher salt, and 3/4 tsp black pepper. Submerge the chicken in the buttermilk mixture, cover, and refrigerate at least 4 hours or ideally overnight for best flavor and tenderness.

Optional Brine

If you prefer brining instead of buttermilk, dissolve 1 tbsp kosher salt and 1 tsp sugar into 2 cups water. Submerge chicken for 1–2 hours, then pat dry and proceed to breading step.

About 30 minutes before frying, remove chicken from refrigerator. In a shallow wide bowl or pie dish, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp smoked paprika (if using), 1/2 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1 1/4 tsp kosher salt, and 1 tsp black pepper. Make sure the mixture is well combined.

Set up a breading station: the seasoned flour in one dish and the marinated chicken in another. For extra-crisp double coating (optional), reserve a small bowl and spoon some wet buttermilk into it so you can dip the chicken between coatings.

One piece at a time, let excess buttermilk drip off the chicken, then press firmly into the flour mix to coat thoroughly. Shake off excess and optionally dip briefly back into the buttermilk, then coat again in the flour for a double crust. Place breaded pieces on a wire rack and let rest 10–15 minutes; this helps the crust adhere and the coating to set.

Pour enough oil into a large heavy pot or Dutch oven to come to about 2–3 inches up the side (about 1–1.5 liters / 1000–1500 ml). Heat oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.

Working in batches (do not overcrowd), gently lower breaded chicken into the oil. Fry until golden brown and an internal temperature of 165°F (74°C) is reached, usually 6–8 minutes per piece depending on thickness. Turn once halfway through to brown evenly. Maintain oil temperature between 325–350°F (160–175°C); lower heat slightly if it browns too fast.

Use a slotted spoon or spider to transfer cooked chicken to a wire rack set over a sheet pan lined with paper towels to catch drips. Let rest 5 minutes before assembling sandwiches so juices redistribute and crust stays crisp.

While chicken rests, split and lightly butter the brioche buns. Toast cut sides in a skillet over medium heat until golden, about 1–2 minutes per side, or under a broiler watching carefully.

Make the sandwich spread: in a small bowl, mix 1/2 cup mayonnaise and 1 tsp mustard until smooth. Taste and adjust seasoning; add a pinch of salt or a dash of hot sauce if desired.

To assemble each sandwich: spread mayonnaise mixture on both halves of the toasted bun. Place a handful (about 1/4 cup) shredded lettuce on the bottom bun, set a fried chicken thigh on top, add 2 pickle slices and a tomato slice if using. Top with the bun crown and gently press together.

Serve immediately with fries or slaw. For increased heat, drizzle additional hot sauce on the chicken before adding pickles.