Description
Juicy, crispy, and perfectly seasoned, this fried chicken sandwich is packed with flavor. Served with tangy pickles, a creamy sauce, and your choice of fresh toppings, it’s a restaurant-quality sandwich you can easily make at home.
Ingredients
Scale
Ingredients
Chicken:
- 4 boneless, skinless chicken thighs (or breasts, pounded to an even thickness)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
Sandwich:
- 4 brioche buns
- 1 cup shredded lettuce
- 8 dill pickle slices
- 4 slices of tomato (optional)
Sauce:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon hot sauce (optional)
Frying:
- 3–4 cups vegetable oil (for frying)
Instructions
Instructions
Marinate the Chicken:
- In a large bowl, combine buttermilk, hot sauce (if using), garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Add chicken, ensuring it’s fully submerged. Cover and refrigerate for at least 1 hour (up to 24 hours for best results).
Prepare the Coating:
- In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
Bread the Chicken:
- Remove chicken from the buttermilk, letting the excess drip off.
- Dredge each piece in the flour mixture, pressing firmly to ensure a thick, even coating. Set aside on a wire rack for 10 minutes to allow the coating to adhere.
Heat the Oil:
- In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.
Fry the Chicken:
- Fry chicken in batches for 5–7 minutes per side, or until golden brown and internal temperature reaches 165°F (75°C). Drain on a wire rack lined with paper towels.
Prepare the Sauce:
- In a small bowl, mix mayonnaise, Dijon mustard, honey, and hot sauce until smooth.
Assemble the Sandwiches:
- Toast brioche buns lightly in a skillet or oven.
- Spread sauce on both sides of the bun. Layer the bottom bun with shredded lettuce, pickles, and a piece of fried chicken. Add a tomato slice, if desired. Top with the other bun.
Serve and Enjoy:
- Serve immediately with your favorite side dishes like fries or coleslaw.
Notes
Notes/Tips
- Substitutions: Use chicken breasts for a leaner option or swap buttermilk with plain yogurt thinned with milk.
- Storage: Leftover chicken can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven for crispiness.
- Spice Level: Adjust the cayenne and hot sauce to your preferred heat level.
Enjoy the perfect balance of crispy, juicy chicken with a burst of tangy, creamy flavors in every bite!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: American