Chicken Sandwich Recipe

1. Marinate

Pat chicken pieces dry. In a bowl combine buttermilk, 1 tsp kosher salt, 1 tsp black pepper and 1 tbsp hot sauce. Submerge chicken in marinade, cover and refrigerate for at least 1 hour (preferably 3–6 hours).

2. Prepare Dredge

In a shallow bowl or baking dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, baking powder and 1/2 tsp kosher salt. In a second shallow bowl whisk the egg with the milk.

3. Dredge Chicken

Remove chicken from buttermilk, letting excess drip off. Dip each piece into the egg wash, then press firmly into the flour mixture to coat completely. For extra crispness, double-dredge: return coated piece to egg wash then again to flour. Place on a wire rack while oil heats.

4. Heat Oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a pinch of flour sizzles immediately but not burn.

5. Fry

Fry chicken in batches without crowding. Cook for 3–5 minutes per side depending on thickness until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a tray lined with paper towels to drain; keep warm in a 200°F (95°C) oven if needed.

Whisk together 1/4 cup neutral oil, 1/4 cup hot sauce, 1 tbsp apple cider vinegar, 1 tsp honey, 1/4 tsp smoked paprika, 1/4 tsp garlic powder and 1/4 tsp salt until emulsified. Taste and adjust heat or sweetness. Keep at room temperature; sauce can be made ahead and refrigerated for up to 1 week (bring to room temp before using).

After frying, toss each hot chicken piece in a bowl with 2–3 tbsp of the house hot sauce until evenly coated, or brush sauce on the chicken immediately before assembling the sandwich for a lighter coat.

Toast buns: spread butter on cut sides of buns and toast in a hot skillet or under a broiler until golden (about 1–2 minutes).

Spread 1 tbsp mayonnaise on the bottom half of each bun. Place one sauced fried chicken piece on each bun bottom. Top chicken with 4 dill pickle slices (arrange evenly). Finish with the top bun and press gently.

Serve immediately with fries.

Option A — Frying (crisper)

Cut potatoes into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear to remove starch. Pat dry thoroughly. Heat 2 cups oil in a deep skillet or pot to 350°F (175°C). Fry potatoes in batches for 3–4 minutes until lightly golden, remove and drain. Optionally increase heat to 375°F and fry a second time 1–2 minutes for extra crispness. Drain on paper towels and season with 1 tsp salt and 1/4 tsp pepper.

Option B — Oven (easier)

Preheat oven to 425°F (220°C). Toss cut potato sticks with 2 tbsp oil, spread on a baking sheet in a single layer. Roast 20–30 minutes, flipping halfway, until golden and crisp. Season with 1 tsp salt and 1/4 tsp pepper.