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Fried Chicken Sandwich

Crispy Buttermilk Fried Chicken Sandwich Recipe

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 790
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs (about 1.5 lbs)
  • 1 cup buttermilk
  • 2 tbsp hot sauce, plus 1 tsp for spicy mayo
  • Kosher salt
  • 1 ¼ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper
  • Vegetable oil, for frying (3 to 4 cups)
  • 4 soft burger buns
  • Sliced dill pickles
  • ¼ cup mayonnaise

Method
 

  1. Mix buttermilk, 2 tbsp hot sauce, and 1 tsp salt. Add chicken, coat, cover, and refrigerate at least 30 minutes.
  2. Whisk flour, cornstarch, 1 tsp salt, pepper, paprika, garlic powder, onion powder, and cayenne until evenly combined.
  3. Lift chicken from brine, let excess drip off, then press firmly into flour mixture until thickly coated. Rest on a wire rack.
  4. Heat oil to 350°F. Fry in batches for 6 to 7 minutes, flipping once, until deep golden and 165°F internal. Drain on a wire rack.
  5. Stir mayo with remaining 1 tsp hot sauce. Toast buns, spread with spicy mayo, top with fried chicken and pickles. Serve immediately.

Notes

Let the chicken brine in the buttermilk for at least 30 minutes (longer is better) for the juiciest meat. A wire rack for resting and draining keeps the crust from steaming.