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 Crunchy, Juicy, and Slightly Over-the-Top

Fried Chicken Sandwich

Servings: 2

Preparation: 20m

Cooking: 20m

Skill Level: 5/10

Ingredients:

For the Chicken

  • 2 boneless, skinless chicken thighs (juicier) or breasts (classic)
  • 1 cup buttermilk (≈ 240 ml)
  • 1 tsp hot sauce (optional but recommended)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper

For the Coating

  • 1 cup all-purpose flour (≈ 120 g)
  • ½ cup cornstarch (≈ 60 g — makes it shatter-crisp)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp cayenne (optional)

Mise En Place:

Assembling

  • 2 brioche buns (soft, slightly sweet)
  • Butter (for toasting buns, ~1 tbsp)
  • 4 slices dill pickle (or more, no one’s judging)
  • Mayo or spicy aioli (~2 tbsp per sandwich)
  • Lettuce leaf or shredded slaw (optional, adds crunch balance)

Prep Checklist

  • Whisk buttermilk, hot sauce, and spices together → marinate chicken for at least 1 hour (overnight is peak flavor).
  • Mix dredge (flour + cornstarch + spices).
  • Heat oil in pot to ~170–175°C.
  • Slice pickles, ready buns, and prep mayo/aioli.
  • Have draining station ready (rack over tray, paper towels optional but not ideal — rack keeps crispy).

Cooking Steps:

Marinate (1–24 hours): Combine buttermilk, hot sauce, and spices in a bowl. Submerge chicken, cover, and refrigerate for at least 1 hour (longer for juicier, more flavorful results).

Heat oil (10 minutes): Fill a pot with oil, about 5–6 cm deep, and heat to 170–175°C (340–350°F) using a thermometer for accuracy.

Dredge (5 minutes): Mix flour, cornstarch, and spices in a bowl. Remove chicken from marinade, let excess drip, and coat in dredge. For extra crunch, dip back into buttermilk quickly, then dredge again. Place coated chicken on a tray for 5 minutes before frying to help the crust stick.

Fry (12–14 minutes): Carefully lower chicken into hot oil, one piece at a time, avoiding overcrowding. Fry 5–6 minutes per side until deep golden brown and internal temperature reaches 74°C (165°F). Transfer to a rack to drain and sprinkle with a pinch of salt immediately.

Toast buns & assemble (3 minutes): Butter brioche bun halves and toast in a skillet until golden. Spread mayo or spicy aioli on both halves. Assemble: bottom bun, pickles, fried chicken, optional lettuce/slaw, top bun. Press gently.

Rating

Le Chef Tip

Not a Chef but... Just call him Chef, please!

This sandwich is not diet food. It is crispy, messy, indulgent, and a little dangerous (both for oil splatters and nap schedules). But make it once and you’ll realize — you never needed fast food, you just needed a thermometer and a frying pot.

  • Tony Toast
  • September 28, 2025
  • 4:00 pm
  • 0 comments
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