Wo-black Jack Chicken Sandwich Recipe

Trim excess fat from the chicken thighs and, if very thick, pound gently to an even thickness of about 1/2 inch. Place thighs in a bowl or resealable bag.

In a separate bowl whisk together buttermilk, hot sauce, garlic powder, onion powder, kosher salt, and black pepper. Pour over chicken, ensuring it is fully coated. Refrigerate for at least 1 hour and up to overnight (4–12 hours recommended) to tenderize and infuse flavor.

In a wide shallow bowl or rimmed plate combine all dry dredge ingredients: flour, cornstarch, paprika, smoked paprika, black pepper, granulated garlic, onion powder, cayenne, thyme, oregano, brown sugar, and kosher salt. Whisk thoroughly to ensure even distribution.

In a second shallow bowl whisk the egg with the 2 tablespoons milk until homogenous.

Dredging and Resting

Remove one piece of marinated chicken from the buttermilk, letting excess drip off. Dredge in the seasoned flour, pressing to adhere. Dip into the egg wash, then back into the flour for a double coat, pressing again. Place on a wire rack and let rest 10–15 minutes; this helps the coating set and reduces loss during frying. Repeat with remaining pieces.

Pour oil into a large heavy skillet (cast-iron preferred) to a depth of 1/2 to 3/4 inch and heat over medium-high until the oil reaches 350°F (175°C) or a small bread crumb sizzles immediately.

Working in batches if needed, carefully place the breaded chicken into the hot oil. Fry 3–4 minutes per side, adjusting time for thickness, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Maintain oil temperature between 320–360°F (160–182°C) by adjusting heat.

Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces. Drain excess oil with paper towels if desired.

While the chicken fries, make the Black Jack sauce: in a small bowl combine mayonnaise, chopped chipotle, Dijon mustard, maple syrup, apple cider vinegar, black pepper, and kosher salt. Whisk until smooth and taste; adjust heat by adding more chipotle or a pinch of cayenne if desired. Refrigerate until assembly.

Heat a skillet or griddle over medium and spread butter on cut sides of brioche buns. Toast buns butter-side down until golden, about 1–2 minutes. Keep warm.

Spread a generous tablespoon of Black Jack sauce on the bottom half of each bun. Place a lettuce leaf, then the fried chicken piece on top. Add 3 pickle slices and a few tomato slices. Spoon another 1–2 teaspoons of sauce on the top bun and close the sandwich.

Serve immediately while hot and crispy.