Spicy Fried Chicken Sandwich Recipe

Toast and candy

In a small skillet over medium heat, melt 1 tbs butter. Add 1 cup pecan halves and 2 tbs granulated sugar. Cook, stirring frequently, until sugar melts and coats pecans and nuts are fragrant, about 4–5 minutes. Season with 1 tsp salt, toss to combine, then transfer to a parchment-lined plate to cool and harden.

Marinate

Trim excess fat from 1.5 lbs chicken thighs and place in a shallow dish or zip-top bag. Whisk together 1 cup buttermilk, 2 tbs hot sauce, 1 tsp paprika, 0.5 tsp cayenne, 1 tsp garlic powder, 0.5 tsp onion powder, 1.5 tsp kosher salt and 0.5 tsp black pepper. Pour marinade over thighs, ensuring they are submerged. Refrigerate at least 2 hours, preferably overnight, to tenderize and infuse spice.

Prep coating

In a wide shallow bowl or baking dish combine 1.5 cups all-purpose flour, 0.25 cups cornstarch, 1 tsp seasoned salt, 1 tsp garlic powder, 1 tsp paprika and 0.5 tsp cayenne pepper. Mix thoroughly so spices are evenly distributed.

Dredge chicken

Remove marinated thighs from fridge. Let excess marinade drip off, then dredge each piece in the flour mixture, pressing the coating onto the meat to adhere. Place coated thighs on a wire rack and allow to rest 10–15 minutes so coating sets.

Heat oil

Pour about 4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of ~1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~40–45 seconds.

Fry chicken

Working in batches to avoid crowding, fry the thighs 6–8 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F. Transfer fried chicken to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven while remaining batches cook.

Slice and sauté

While chicken marinates or fries, core and seed 1 large poblano and slice into 1/2-inch strips. Peel and slice 1 medium yellow onion into similar-sized strips. Heat 1 tbs olive oil in a skillet over medium-high heat. Add the onion and poblano, season with 0.5 tsp kosher salt and 0.25 tsp black pepper. Sauté, stirring occasionally, until vegetables are softened and lightly charred, about 8–10 minutes. Set aside and keep warm.

Prep potatoes

Preheat oven to 425°F (220°C). Cut 2 medium russet potatoes into fries (about 1/3–1/2-inch thick). Rinse under cold water until water runs clear, then pat dry thoroughly with paper towels.

Toss and bake

Toss dried fries with 2 tbs vegetable oil, spread in a single layer on a baking sheet lined with parchment. Bake 20–25 minutes, flipping once halfway, until golden and crisp. Immediately toss hot fries with 1 tbs Tajín and 0.5 tsp kosher salt. Keep warm and serve alongside sandwiches.

Make spicy mayo

In a small bowl whisk together 0.5 cups mayonnaise, 1 tbs hot sauce, 1 tsp lime juice and 0.5 tsp honey until smooth. Taste and adjust heat or sweetness to preference.

Toast buns and assemble

Heat a skillet over medium. Butter cut sides of 4 buns with softened butter and toast cut-side down until golden, about 1–2 minutes. Spread a generous tablespoon of spicy mayo on both bun halves. Place leaf lettuce (if using) on the bottom bun, add a fried chicken thigh, top with a few slices of the poblano & onion sauté, and 2 pickle slices per sandwich. Sprinkle a few chopped candied pecans over the vegetables for crunch and sweet heat. Cap with top bun and serve immediately with Tajín fries.