Fried Chicken Sandwich Recipe

Trim and pound

Trim excess fat from chicken pieces and, if thick, butterfly or pound to an even 1/2 inch thickness so pieces cook evenly.

In a shallow bowl, whisk together buttermilk and eggs. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Submerge chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 1 hour or up to 6 hours. (This tenderizes and flavors the chicken.)

In a large shallow dish or bowl, combine flour, cornstarch, 1 1/2 teaspoons salt, 1 teaspoon black pepper, paprika, garlic powder, and onion powder. Mix well so corn starch is fully distributed; this creates a crisp coating.

Set up a breading station with the seasoned flour mixture, the buttermilk-egg marinade (from earlier), and the milk (with 1 tsp hot sauce) in a small bowl. Remove one piece of chicken from the marinade, allowing excess to drip off.

Dredge the chicken in the flour mixture, pressing firmly so the flour adheres. For extra-crispy results, dip the floured chicken back into the milk mixture briefly, then dredge a second time in the flour (double-dredge). Place breaded pieces on a wire rack while you heat oil.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch (approximately 1 to 1.5 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C) or a small pinch of flour sizzles and browns in ~10 seconds.

Fry chicken pieces in batches, without crowding, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while you finish remaining pieces.

Combine chopped pickled peppers, chopped sweet pickles, minced red onion, white vinegar, sugar, and 1/4 tsp salt in a small bowl. Stir and let sit at room temperature 10–15 minutes to meld flavors. Taste and adjust sweetness or acidity as desired.

Whisk together mayonnaise, Dijon mustard, lemon juice, and honey (if using) until smooth. Taste and adjust salt or lemon to balance. Refrigerate until assembly.

In a small saucepan over low heat, melt 2 tbsp butter. Add hot sauce and whisk until combined and slightly warm. Remove from heat. Toss fried chicken in the buffalo sauce to coat evenly (do this just before assembling so coating stays crisp). Reserve extra sauce for serving.

Preheat a skillet over medium heat. Lightly butter interior cut sides of brioche or pretzel buns and toast cut-side down until golden and fragrant, about 1–2 minutes. Keep warm.

Original Assembly: Spread about 1 1/2 tablespoons dijonnaise on the bottom bun. Place a leaf of lettuce, then a fried chicken piece, spoon 1–2 tablespoons pickled pepper relish over the chicken, add 2 pickle slices, top with the bun crown. Serve immediately.

Buffalo Assembly: Toss a fried chicken piece in buffalo sauce to coat (or brush sauce onto the chicken). Place 1–2 tablespoons blue cheese dressing (or ranch, if preferred) on the bottom bun, add leaf lettuce, sauced chicken, 2 pickle slices, and top with pretzel bun crown. Serve immediately with extra dressing and hot sauce on the side.

Season sandwiches lightly with flaky salt and freshly cracked black pepper to taste. Serve with fries or slaw and extra pickles, and provide extra buffalo sauce and dressing on the side.