Fried Chicken Sandwich Recipe

Pound and Marinate

If using chicken breasts, halve horizontally or lightly pound to about 1/2-inch thickness so pieces are even. Place chicken in a bowl or zip-top bag with 1 cup buttermilk and 1 tablespoon hot sauce. Cover and refrigerate at least 30 minutes, up to 4 hours.

Prep Dry Mix and Egg Wash

In a shallow dish combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, 3/4 tsp black pepper and 1/4 tsp cayenne. In a second shallow bowl whisk 2 eggs with 2 tablespoons water.

Bread the Chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, press to adhere, then dip into the egg wash, then back into the flour mixture for a double-coat. Place breaded pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat Oil and Fry

In a deep skillet or Dutch oven heat about 3–4 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, heat until a small bit of the flour mix sizzles and browns slowly. Fry chicken in batches (don’t overcrowd) 4–6 minutes per side for thighs or until internal temperature reaches 165°F (74°C) and crust is deep golden. Transfer to a wire rack set over a sheet pan to drain and keep warm.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons buttermilk, 1 teaspoon ranch seasoning, 1/2 teaspoon minced garlic, 1 teaspoon lemon juice and 1 tablespoon chopped chives. Whisk until smooth. Taste and adjust salt and pepper (about 1/4 tsp each). Refrigerate until ready to assemble.

Prep and Soak

Peel if desired and cut 2 medium russet potatoes into 1/4–1/2-inch sticks. Place fries in cold water and soak 20–30 minutes to remove excess starch, then drain and pat completely dry with towels.

Fry or Roast

Option A — Fry: Heat 2–3 cups vegetable oil in a deep pot to 325°F (160°C). Blanch potatoes in two batches 3–4 minutes until pale and slightly tender; remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, about 2–3 minutes. Drain on paper towels and season with 1 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp paprika. Option B — Oven: Toss dried fries with 2–3 tablespoons oil, spread on a baking sheet and roast at 425°F (220°C) turning once until golden and crisp, 25–30 minutes; season as above.

Toast buns: spread about 1 tablespoon softened butter on cut sides of brioche buns and toast in a skillet or under broiler until golden, about 1–2 minutes.

Assemble: Spread about 1–1 1/2 tablespoons ranch aioli on both top and bottom bun. Place a lettuce leaf on the bottom bun, set the hot fried chicken on top, add pickles if using, then close with top bun. Serve immediately with house cut fries on the side.