Chicken Willie Sandwich, Fried Recipe

In a medium bowl, whisk together the buttermilk, egg, hot sauce, 1 tsp kosher salt and 1 tsp black pepper until uniform.

Place the chicken thighs (and optional thin-cut breast) in a zip-top bag or shallow container and pour the buttermilk mixture over them so they are fully submerged. Seal, refrigerate and marinate for at least 4 hours or up to 24 hours. (This tenderizes and seasons the meat.)

Trim & Season

About 30 minutes before frying, remove the chicken from the refrigerator. Pat each piece lightly dry with paper towels, then season both sides with the remaining 1.5 tsp kosher salt and 1 tsp black pepper. Let rest at room temperature for 20–30 minutes (do not leave out longer than 30 minutes).

If any pieces are very thick, pound them gently between plastic wrap to an even thickness of about 1/2 inch for even cooking.

In a shallow dish or bowl, combine the all-purpose flour, cornstarch, paprika, onion powder, garlic powder, cayenne, dried oregano, 1 tsp black pepper and 1.5 tsp kosher salt. Whisk thoroughly to distribute spices and break up any lumps.

Set up a dredging station: one bowl with the flour mixture and another shallow bowl (or plate) for the drained marinade chicken. Remove each piece of chicken from the buttermilk, letting excess drip off, then transfer to the flour mixture.

Press the chicken firmly into the flour on both sides, making sure to coat and create an even crust. Shake off excess and set the breaded pieces on a wire rack for 10–15 minutes to help the coating adhere.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (roughly 1 liter in a small pot). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns in about 30 seconds, the oil is ready.

Working in batches (do not overcrowd), gently lower the breaded chicken into the hot oil. Fry until deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 3–5 minutes per side depending on thickness. Maintain oil temperature near 325–350°F by adjusting the heat between batches.

Use tongs to transfer cooked chicken to a wire rack set over a sheet pan to drain while you fry remaining pieces. For extra crispness, keep finished pieces warm in a 200°F (95°C) oven on the rack.

While the last batch fries, melt 2 tbs butter in a small skillet and brush or toast the cut sides of the buns until lightly golden.

Mix the mayonnaise and mustard together in a small bowl; season to taste with a pinch of salt and pepper to make the sandwich sauce.

Assemble the sandwiches: spread some mayo-mustard on both bun halves. Place the fried chicken on the bottom bun, top with 2 pickle slices, shredded lettuce and 2 tomato slices. Cover with top bun and press gently.

Serve immediately while the chicken is hot and crisp. Provide extra napkins—the sandwich is best enjoyed hot and juicy.