Method

Chicken Marinade

Prepare the Marinade

In a large bowl, whisk together buttermilk, hot sauce, salt, and black pepper until well combined.

Marinate the Chicken

Add the chicken thighs to the buttermilk mixture, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.

Chicken Coating

Prepare the Coating

In a separate bowl, mix together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.

Coat the Chicken

Remove the marinated chicken from the fridge. Dredge each piece in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.

Frying and Assembly

Heat the Oil

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chicken

Carefully add the coated chicken pieces to the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 6-8 minutes per side, or until golden brown and cooked through. Use a thermometer to ensure internal temperature reaches 165°F (74°C).

Drain the Chicken

Remove the fried chicken from the oil and place on a paper towel-lined plate to drain excess oil.

Prepare the Spicy Mayo

In a small bowl, mix together mayo and sriracha sauce until well combined. Adjust spiciness to taste.

Assemble the Sandwich

Toast the brioche buns if desired. Spread a generous amount of spicy mayo on the bottom bun, add a piece of fried chicken, top with pickles, and finish with the top bun.

Serve

Serve the fried chicken sandwiches immediately while hot and crispy.

Fried Chicken Sandwich Recipe