Chicken Sandwich Recipe

Trim and marinate

Trim excess fat from the chicken thighs and lightly score thicker parts so they cook evenly. In a bowl, whisk together buttermilk, 1.5 tsp salt, 3/4 tsp black pepper, garlic powder, onion powder and 2 tbsp optional fermented sauce (if using). Submerge the thighs in the marinade, cover, and refrigerate at least 4 hours or up to overnight.

Prepare breading

In a shallow wide bowl or rimmed baking sheet, combine flour, cornstarch, paprika, smoked paprika or Kashmiri chili powder, 1 tsp salt, 1/2 tsp black pepper, cayenne, and baking powder. Mix thoroughly to distribute spices.

Heat oil

Pour oil into a large heavy-bottomed pot or deep fryer to a depth of about 3 inches (use enough so thighs can float without touching the bottom). Heat to 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour—if it sizzles immediately, it’s close.

Dredge chicken

Remove one thigh from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to adhere. For extra-crispy exterior, return the dredged thigh to the buttermilk briefly (10–20 seconds) then dredge again in the flour mixture for a double-coated crust. Place on a wire rack and let rest 10 minutes to set the coating.

Fry

Fry 1–2 thighs at a time (do not overcrowd) for 6–9 minutes, turning once, until the crust is deep golden brown and internal temperature reaches 165°F (74°C). Adjust time for boneless vs bone-in: boneless usually 6–8 minutes, bone-in 8–10. Use a thermometer to check doneness. Transfer to a wire rack set over a sheet pan to drain and rest 5 minutes.

Make spicy mayo

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp sriracha, 1 tbsp fermented Kashmiri/Kashville/Sweet & Spicy (choose the variant you prefer), 1 tsp lemon juice, 1/2 tsp honey (optional) and 1/4 tsp salt. Taste and adjust heat/acid/sweetness to preference.

Toast buns

Heat a skillet over medium heat. Spread a thin layer of butter on cut sides of the buns. Toast buttered sides in the skillet until golden and slightly crisp, about 1–2 minutes.

Assemble sandwiches

Spread a generous tablespoon of spicy mayo on the bottom bun. Place 1–2 lettuce leaves on top of the mayo (as a moisture barrier). Add the fried chicken thigh (if large, you may fold or halve it to fit). Top chicken with 3 pickle slices (or to taste). Spoon another 1 tsp of the fermented sauce on top of the pickles if you want more kick. Spread a little mayo on the top bun and close the sandwich. Repeat for remaining sandwiches.

Prepare fries

If using frozen fries, cook according to package directions (oven or fryer) and season with 1/2 tsp salt. For hand-cut fries: cut russet potatoes into sticks, soak in cold water 30 minutes, dry thoroughly, toss with 2 tbsp oil and a pinch of salt, and roast at 425°F (220°C) for 25–30 minutes turning halfway, until golden and crisp.

Serve

Serve each sandwich with a portion of fries on the side. Offer extra spicy mayo or fermented sauce for dipping.