Chicken Willie Recipe

Trim and Pound

Trim excess fat from the chicken thighs and, if any pieces are uneven in thickness, lightly pound to an even 1/2-inch thickness so they cook uniformly.

In a bowl or resealable bag, combine the buttermilk, hot sauce, kosher salt, black pepper, and garlic powder. Add the chicken thighs, ensuring they are fully submerged. Refrigerate and marinate for at least 2 hours or up to overnight for best flavor and tenderness.

In a shallow wide dish, whisk together the all-purpose flour, cornstarch, smoked paprika, onion powder, cayenne pepper, ground black pepper, and kosher salt until evenly combined.

Remove the chicken from the marinade, letting excess drip off. Reserve the marinade if you want to make a dipping sauce (optional). Dredge each piece thoroughly in the seasoned flour mixture, pressing so the coating adheres. For an extra-crisp double-coat (optional), dip the coated piece quickly back into a small amount of buttermilk or beaten egg, then into the flour mixture again.

Place coated pieces on a wire rack and let rest 10–15 minutes to help the crust set before frying.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (approximately 3–4 cups depending on pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour; it should sizzle immediately but not brown instantly.

Carefully add the coated chicken pieces to the oil without crowding—fry in batches if necessary. Fry for about 4–6 minutes per side, turning once, until golden brown and an internal temperature of 165°F (74°C) is reached. Adjust heat as needed to maintain 325–350°F so the crust browns without burning.

Transfer cooked chicken to a wire rack set over a baking sheet to drain for 3–5 minutes. Season lightly with a pinch of salt immediately after frying.

Toast the brioche buns: butter the cut sides lightly and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Make the sauce: in a small bowl, mix the mayonnaise and Dijon mustard until smooth. Spread about 1/2 tablespoon on each bun bottom and top.

To assemble each Chicken Willie sandwich, place a lettuce leaf on the bottom bun, add a fried chicken thigh, top with 3 pickle slices and 2 tomato slices. Spread additional sauce on the top bun and close the sandwich.

Serve immediately while the chicken is hot and crispy. Optionally serve with extra pickles or fries.