Crispy Chicken Recipe

Marinate

Place the trimmed chicken pieces in a shallow dish or zip-top bag. Pour the buttermilk over the chicken, add the hot sauce if using, 1/2 teaspoon salt and 1/4 teaspoon black pepper, and turn to coat. Cover and refrigerate for at least 1 hour, or up to 6 hours. This tenderizes and flavors the chicken.

Prepare dredge

In a wide, shallow bowl or plate combine the all-purpose flour, cornstarch, 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, garlic powder, onion powder, smoked paprika, and cayenne (if using). Whisk to evenly distribute spices.

Egg wash

In a separate shallow bowl, beat the eggs with the milk until smooth. This will help the flour mixture adhere and make a crisp outer layer.

Dredge the chicken

Remove each piece of chicken from the buttermilk, letting excess drip off. First dredge in the seasoned flour mixture, pressing firmly so a thick coating adheres. Dip into the egg wash, then return to the flour mixture for a second, even coating. Place coated pieces on a wire rack and let rest 10 minutes to set the crust.

Heat oil

Pour vegetable or peanut oil into a large heavy skillet (cast iron preferred) to a depth of about 1/2 inch (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately.

Fry the chicken

Working in a single layer without crowding, carefully add chicken pieces to the hot oil. Fry until deep golden brown and cooked through (internal temperature 165°F / 74°C), about 4–5 minutes per side for thinner pieces, 6–8 minutes for thicker thighs. Adjust heat as needed to maintain oil temperature. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if frying in batches.

While the chicken rests or fries, whisk together the mayonnaise, malt vinegar, Dijon mustard, honey, minced garlic, and lemon juice in a small bowl. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust: add another 1/2 teaspoon malt vinegar for tang or a pinch more honey if you want sweeter. Refrigerate until ready to assemble.

Prepare buns and toppings

Lightly butter the cut sides of the buns. Toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes. Drain the reserved thinly sliced sweet onion after soaking and pat dry.

Assemble

Spread about 1 tablespoon of the malt vinegar aioli on both the top and bottom bun. Place a handful (~1/4 cup) of shredded iceberg on the bottom bun, then add 2 pickle slices. Place a hot piece of fried chicken on top of the pickles. Immediately top each chicken piece with an American cheese slice so it softens/melts slightly from the chicken's heat. Add a small handful of the thin sweet onion slices on top of the cheese. Cap with the top bun and press gently.

Serve

Serve the sandwiches immediately while the chicken is hot and crispy, with extra malt vinegar aioli on the side if desired.