Fried Chicken Sandwich Recipe

Prepare chicken

Trim excess fat from the chicken thighs or breasts. If using breasts, place between plastic wrap and pound to an even thickness about 1/2 inch. Pat dry with paper towels.

Brine/marinade

In a bowl or zip-top bag, combine buttermilk, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbs hot sauce (optional). Add the chicken, making sure pieces are submerged. Refrigerate for at least 1 hour and up to 8 hours. This tenderizes and flavors the meat.

Mix dry coating

In a shallow wide bowl or rimmed baking sheet, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1/2 tsp black pepper, 1 tsp kosher salt, and baking powder until evenly combined.

Dredge

Remove chicken from the buttermilk, letting excess drip off (reserve the buttermilk). One piece at a time, dredge thoroughly in the flour mixture, pressing the flour onto the surface to create a thick coating. For extra-crispy double coating: return dredged pieces to the reserved buttermilk for 1–2 minutes, then dredge again into the flour mixture. Place coated pieces on a wire rack to rest for 10–15 minutes — this helps the coating adhere and dries the surface for crisping.

Heat oil

In a deep skillet, Dutch oven, or fryer, pour enough neutral oil to reach about 1/2–3/4 inch depth (approximately 1 cup for a 10–12 inch skillet) and 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 into the oil — it should sizzle steadily.

Fry chicken

Carefully place coated chicken pieces into the oil without overcrowding (work in batches if needed). Fry for 4–6 minutes per side for thin cutlets or 6–9 minutes per side for thicker thighs, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F. Use tongs to turn gently so coating remains intact.

Drain

Transfer cooked chicken to a wire rack set over a sheet pan or paper towels. Lightly season with a pinch of salt and pepper while hot. Let rest 3–5 minutes before assembling sandwiches.

Make sauce

In a small bowl combine mayonnaise, mustard, and 1/2 tsp hot sauce (optional). Taste and adjust seasoning. This is your sandwich spread.

Toast buns

Spread butter on cut sides of the brioche or hamburger buns. In a skillet over medium heat, toast buttered sides until golden and slightly crisp, about 1–2 minutes.

Assemble sandwiches

Spread the mayo-mustard sauce on both top and bottom buns. On the bottom bun place a leaf of lettuce or a handful of shredded cabbage, then the fried chicken. Top chicken with 2 pickle slices (or more to taste) and a tomato slice if using. Finish with the top bun and press gently.

Serve sandwiches hot. Optionally sprinkle a small pinch of finishing salt and freshly ground black pepper on the chicken before placing the top bun. Serve with fries, slaw, or pickles.