Og Fried Chicken Sandwich Recipe

In a bowl large enough to hold the chicken, whisk together buttermilk, kosher salt, sugar and hot sauce (if using) until salt and sugar dissolve.

Add chicken thighs to the buttermilk mixture, ensuring they are submerged. Cover and refrigerate for at least 2 hours and up to 8 hours. This tenderizes and seasons the chicken.

While chicken brines (or at least 30 minutes before cooking), combine diced peppers, red onion, white vinegar, water, sugar, salt and mustard seeds in a small saucepan.

Bring mixture to a simmer over medium heat, stirring until sugar dissolves. Simmer for 1 minute, then remove from heat and let cool to room temperature. Transfer to a jar and chill — flavors meld as it cools. Can be made a day ahead.

Remove chicken from brine and let excess drip off. Pat each piece dry with paper towels (don’t remove all moisture; a slightly damp surface helps adhesion).

In a shallow bowl or plate, whisk together flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika and cayenne.

In a second bowl, whisk eggs with whole milk to create an egg wash.

Working one piece at a time: dredge chicken in the seasoned flour, then dip into the egg wash, then dredge again in the flour mixture for a double-coated crust. Press the flour onto the surface to form a good coating. Place coated pieces on a wire rack and let rest 10 minutes to set the crust.

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (about 3–4 cups depending on vessel). Heat over medium-high heat until oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle immediately.

Fry chicken in batches (do not overcrowd) for 8–12 minutes for boneless thighs or 12–16 minutes for bone-in, turning halfway, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F while frying.

Transfer fried chicken to a wire rack set over a baking sheet and rest for 5 minutes. Lightly season with a pinch of kosher salt and black pepper while hot.

Whisk together mayonnaise, Dijon mustard, lemon juice, honey (if using) and black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble.

Toast buns: heat a skillet over medium heat. Spread softened butter on cut sides of brioche buns and toast cut-side down until golden, about 1–2 minutes. Remove from heat.

Lightly toss shredded lettuce or cabbage with the 0.25 tsp black pepper and 0.25 tsp kosher salt.

Spread about 1 to 1.5 tbsp of dijonnaise on both top and bottom buns. Place a fried chicken thigh on the bottom bun, top with 2–3 tbsp pickled pepper relish (drain some pickling liquid if very wet), a few bread-and-butter pickle slices if using, then a small handful of the seasoned shredded lettuce or cabbage. Cap with the top bun.

Serve immediately while chicken is hot and crunchy. Provide napkins — this is a juicy sandwich.