Fried Chicken Sandwich Recipe

Trim excess fat from chicken thighs and lightly score the thicker parts so they cook evenly.

In a large bowl, whisk together buttermilk, garlic powder, onion powder, hot sauce, kosher salt, and black pepper until combined.

Submerge the chicken thighs in the buttermilk mixture, cover, and refrigerate for at least 4 hours or up to 24 hours for best tenderness and flavor.

About 30 minutes before frying, remove chicken from fridge to come slightly toward room temperature (but keep covered).

In a shallow dish or large bowl, whisk together flour, cornstarch, paprika, cayenne, garlic powder, onion powder, dried thyme, kosher salt, and black pepper.

Set up a dredging station: one tray for the seasoned flour, and a rack or tray for the dredged pieces. Shake off excess buttermilk from each thigh but do not pat completely dry — a bit of moisture helps the breading adhere.

Dredge each chicken thigh thoroughly in the seasoned flour, pressing flour onto the surface to create a thick, even coating. Place on a wire rack and let rest 10–15 minutes so the crust bonds.

Pour oil into a deep heavy-bottomed pot or deep fryer to a depth that will cover the thighs (about 3–4 inches). Heat oil to 325°F (163°C). Use a thermometer to monitor temperature.

Carefully add chicken thighs, in batches if necessary to avoid crowding. Maintain oil temperature between 300–325°F (149–163°C) so the interior cooks through without burning the crust. Fry bone-in thighs about 12–15 minutes, boneless about 8–10 minutes, until internal temperature reaches 165°F (74°C). Turn once if necessary for even browning.

When done, transfer chicken to a wire rack set over a sheet pan to drain and rest 5 minutes.

While chicken rests, split potato rolls and lightly toast cut sides in a skillet with the softened butter until golden.

In a small bowl, combine mayonnaise, hot sauce (or sriracha), smoked paprika, lemon juice, honey, salt, and black pepper. Whisk until smooth and taste-adjust seasoning. Refrigerate until assembly.

To make Nashville Hot finish, melt butter with lard or neutral oil in a small saucepan over low heat. Stir in cayenne, paprika, brown sugar, garlic powder, smoked paprika and salt. Keep warm and whisk until sugar dissolves and mixture is smooth.

Brush or spoon 1–2 tablespoons of the hot sauce over each fried chicken thigh just before assembly so the spicy oil soaks into the crust. Use more for extra heat.

Slice tomato into 4 even slices and slice red onion into thin rings. If pickles are not already prepared, slice house pickles to desired thickness.

Spread about 1 tablespoon of spicy aioli on the bottom half of each toasted roll and a light swipe on the top half.

Place a lettuce leaf on the bottom roll, top with the fried chicken thigh (brushed with Nashville hot sauce if using), then add a slice of tomato, a few rings of red onion, and a couple of pickle slices.

Cap with the top bun, press gently, and serve immediately so the crust remains crisp.