Fried Chicken Sandwich Recipe

Trim and pound

Trim excess fat from chicken thighs and, if very thick, lightly pound to an even thickness (~1/2 inch) so they cook evenly.

In a bowl, combine buttermilk, hot sauce, kosher salt, and black pepper. Add chicken, turning to coat. Cover and refrigerate for at least 1 hour and up to 8 hours. This tenderizes and seasons the chicken.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 3–4 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) or a wooden spoon handle inserted shows steady bubbling.

While oil heats, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, kosher salt, and black pepper in a shallow dish or pie plate.

Remove chicken from buttermilk, letting excess drip off. For an extra-crisp crust, dip each piece back into a little of the reserved buttermilk then dredge thoroughly in the seasoned flour, pressing to adhere. Shake off excess.

Fry chicken in batches without crowding. Carefully lower pieces into hot oil and fry 5–7 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature near 325–350°F (160–175°C). Transfer cooked chicken to a wire rack set over a sheet pan and let rest 5 minutes.

In a small bowl, whisk together mayonnaise, sriracha, lemon juice, garlic powder, and salt until smooth. Taste and adjust heat or salt as desired. Refrigerate until assembly.

In a medium bowl combine thinly sliced green and red cabbage and shredded carrot. In a small bowl whisk rice vinegar, sugar, salt, black pepper, and vegetable oil until sugar dissolves.

Pour dressing over cabbage mixture and toss to coat. Let sit at least 10 minutes to soften the cabbage and allow flavors to meld. Taste and adjust seasoning.

Butter the cut sides of the buns lightly. Toast buns in a skillet or on a griddle over medium heat until golden, about 1–2 minutes per side.

Spread about 1 tablespoon of spicy mayo on the bottom bun. Place a fried chicken thigh on top, add a generous handful (about 1/2 cup) of cabbage slaw, and top with pickles if using. Spread a little spicy mayo on the top bun and close the sandwich.

Serve immediately while chicken is hot and crust is crisp.