Chicken Sandwich Recipe

Brine/Marinate

In a large bowl combine buttermilk, 1 tsp kosher salt, 1/2 tsp black pepper, garlic powder, onion powder, and smoked paprika. Submerge the chicken thighs in the buttermilk mixture, cover, and refrigerate for at least 4 hours or up to overnight. This tenderizes and flavors the meat.

Prepare Dredge

In a shallow dish whisk together flour, cornstarch, baking powder, remaining 1 tsp kosher salt and remaining 1/2 tsp black pepper until well combined. Set aside.

Heat Oil

Pour vegetable oil into a heavy-bottomed Dutch oven or deep skillet to a depth of about 1.5 inches (roughly 1 L used). Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and brown in about 30–45 seconds.

Dredge & Fry

Remove one thigh at a time from the buttermilk, allowing excess to drip off. Dredge thoroughly in the flour mixture, pressing to form an even coating. Shake off excess. For extra-crisp crust, double-dip: after initial dredge, briefly return to the buttermilk and dredge again in the flour. Gently lower the thighs into the hot oil, spacing them so they don't touch. Fry until golden brown and an internal temperature of 165°F (74°C) is reached, about 12–16 minutes for bone-in thighs, turning once halfway through. Adjust heat to keep oil at 325–350°F (160–175°C).

Drain and Rest

Using tongs, transfer fried thighs to a wire rack set over a baking sheet and tent loosely with foil. Rest 5 minutes before assembling sandwiches to let juices redistribute and crust firm up.

In a small saucepan bring rice vinegar, water, sugar and 1 tsp kosher salt to a simmer, stirring until sugar and salt dissolve. Remove from heat and let cool slightly. Place sliced cabbage and julienned carrot in a bowl or jar and pour the warm pickling liquid over them. Press down to submerge. Let sit at room temperature for 30 minutes for quick-pickle, or refrigerate for at least 2 hours for more developed flavor. Drain before using.

Whisk together mayonnaise, ketchup, Dijon mustard, sweet pickle relish, apple cider vinegar, Worcestershire sauce, hot sauce, salt and pepper in a bowl until smooth. Taste and adjust acidity or sweetness as needed. Chill for at least 15 minutes to allow flavors to meld.

Combine honey, chili flakes, apple cider vinegar and a pinch of salt in a small saucepan over low heat. Warm gently, stirring, until honey thins slightly and flavors combine, about 2–3 minutes. Do not boil. Remove from heat and let cool slightly; the honey will keep pourable but thicken as it cools.

Toast the brioche buns: spread softened butter on cut sides and toast in a hot skillet or under a broiler until golden, about 1–2 minutes per side. Keep warm.

Spread about 1 heaping tablespoon of Russian dressing on the bottom bun. Place a small handful (about 1/4 cup) of drained pickled cabbage on the dressing, then add a leaf of lettuce or a small handful of baby greens.

Place a rested fried chicken thigh on top of the greens. Drizzle about 1 tablespoon of chili honey over the chicken (adjust to heat/sweetness preference). Add pickles if using.

Spread a little Russian dressing on the top bun and close the sandwich. Press gently, slice in half if desired, and serve immediately so the crust stays crisp. Repeat to assemble remaining sandwiches.