Hot Chicken Sandwich Recipe

Prep breasts

If breasts are thick, butterfly or pound to an even thickness of about 3/4 inch. Pat dry lightly with paper towels.

Marinate

In a bowl, whisk buttermilk with 2 tbs hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Submerge the chicken breasts in the mixture, cover, and refrigerate at least 2 hours or up to overnight. This tenderizes and flavors the meat.

Set up dredging station

In a shallow dish combine flour, cornstarch, smoked paprika, cayenne, garlic powder, onion powder, baking powder, and 0.75 tsp salt. In a second bowl whisk eggs with 1/4 cup milk. Remove marinated chicken, letting excess buttermilk drip off; reserve marinade.

Coat chicken

Dredge each breast first in the seasoned flour (pressing to adhere), then in the egg wash, then back into the flour for a double-coat. Shake off excess.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch (about 3–4 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

Fry

Carefully lower coated breasts into the oil (do not overcrowd). Fry until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per side depending on thickness. Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a baking sheet to drain and keep warm.

Optional finishing oil

If you want extra heat and sheen, brush fried chicken lightly with 2 tsp finishing hot oil (melted butter mixed with a pinch of cayenne or a few drops of chili oil).

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tbs hot sauce, 1/2 tsp smoked paprika, 1/2 tsp honey, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust heat or acidity as desired. Chill until ready to serve. This is the dunk you will partially submerge the fried chicken in before assembly.

Roast garlic

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Cool slightly, then squeeze out roasted garlic paste into a small bowl.

Make aioli

Stir the roasted garlic paste into 1/2 cup mayonnaise with 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Adjust seasoning. Refrigerate until assembly.

Prepare produce

Wash and dry baby gem lettuce leaves. Slice the Kumato tomato into 1/4-inch rounds. Have pickle slices ready.

Toast buns

Heat a skillet over medium heat. Spread butter on cut sides of buns and toast cut-side down until golden, about 1–2 minutes.

Warm the spicy dip and aioli slightly or keep chilled per preference. Place a toasted bottom bun on a plate. Spread a generous tablespoon of roasted garlic aioli on the bun. Add two baby gem leaves (or as desired). Place the fried chicken breast on the lettuce, then dunk the top quarter of the cooked chicken briefly into the spicy dip (or spoon several tablespoons over the chicken) so the crust is coated but not soggy.

Layer 3–4 pickle slices on top of the sauced chicken, then add 2 tomato slices. Sprinkle a pinch (about 1/8 tsp) extra kosher salt over the tomato for brightening flavor. Spread a thin layer of aioli on the top bun, place on sandwich, and serve immediately.

Serve the hot chicken sandwich immediately while chicken is hot and crispy. Offer extra spicy dip on the side. Leftover fried chicken is best reheated in an oven at 350°F (175°C) for 8–10 minutes to retain crispness.