How NYC’s Best Fried Chicken Sandwich is Made

Ingredients

• 4 pieces Chicken Thighs (large, uniform size, skin on, boneless (cartilage removed))
• 2 cup Buttermilk (full‑fat, room temperature)
• 2 tablespoon Kosher Salt
• 1 tablespoon Granulated Sugar
• 1 tablespoon MSG (Monosodium Glutamate)
• 1 tablespoon Dijon Mustard
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Chinese Five‑Spice Powder
• 2 tablespoon All‑Purpose Flour (for brine absorption)
• 1 cup All‑Purpose Flour
• 1/2 cup Potato Starch
• 1/2 cup Cornstarch
• 30 gram EverCris (modified wheat dextrin) (about 10% of total dredge weight)
• 2 quart Peanut Oil (high smoke point, for deep frying)
• 10 gram Dried Tenong Chilies (medium heat, toasted)
• 5 gram Sichuan Peppercorns (high quality, toasted)
• 1 teaspoon Sugar (for chili oil)
• 1/2 teaspoon Salt (for chili oil)
• 1/2 teaspoon MSG (for chili oil)
• 1 teaspoon Vinegar Powder
• 1/4 cup Duck Fat (for chili oil base)
• 1/4 cup Mayonnaise (QY style) (dense, glossy; can use high‑fat mayo)
• 4 pieces Brioche Buns (soft, buttery; can use any sturdy sandwich bun)
• 1/4 cup Bread‑and‑Butter Pickles (crinkle cut) (sweet‑tangy, sliced)

Instructions

1. Prepare the Buttermilk Brine

   In a large mixing bowl whisk together the buttermilk, salt, sugar, MSG, Dijon mustard, garlic powder, onion powder, five‑spice powder, and 2 Tbsp flour until smooth.

   Time: PT10M

2. Add and Marinate the Chicken

   Submerge the boneless chicken thighs in the brine, ensuring each piece is fully coated. Transfer the bowl to a zip‑top bag or covered container, refrigerate for at least 12 hours (24 hours ideal).

   Time: PT12H55M

   Temperature: 4°C

3. Make the Dredge Mix

   In a shallow dish combine 1 cup all‑purpose flour, 1/2 cup potato starch, 1/2 cup cornstarch, and 30 g EverCris. Whisk to distribute evenly.

   Time: PT5M

4. Dredge the Chicken

   Remove chicken from the brine, let excess drip off, then press each thigh into the dredge mixture, coating all sides. Pat gently to adhere flour, then let the coated chicken sit for 1–2 minutes.

   Time: PT5M

5. Heat Oil for First Fry

   Fill a large skillet with enough peanut oil to reach 2 inches deep. Heat to 325°F (163°C) using a thermometer.

   Time: PT10M

   Temperature: 325°F

6. First Fry (Cook Through)

   Gently lower the coated thighs into the oil. Fry for about 8 minutes, turning once, until internal temperature reaches 185°F (85°C).

   Time: PT8M

   Temperature: 325°F

7. Rest the Chicken

   Transfer fried thighs to a wire rack set over a baking sheet. Let rest for 5 minutes to allow juices to redistribute and surface temperature to drop.

   Time: PT5M

8. Second Fry (Crisp the Crust)

   Re‑heat oil to 325°F if temperature dropped. Fry each thigh for an additional 1 minute until the crust is deep golden‑brown and ultra‑crisp.

   Time: PT1M

   Temperature: 325°F

9. Make Chili Oil

   Toast Tenong chilies and Sichuan peppercorns in a dry skillet until fragrant (2 min). Grind them into a powder, then combine with sugar, salt, MSG, vinegar powder, and melted duck fat. Stir until smooth; let cool to room temperature.

   Time: PT15M

10. Prepare QY Mayonnaise

    If using store‑bought, simply scoop 1/4 cup into a small bowl. For homemade, whisk together egg yolk, oil, and a pinch of salt until thick and glossy.

    Time: PT5M

11. Toast Brioche Buns

    Split the brioche buns. Lightly brush the cut sides with QY mayonnaise. Toast cut sides on a hot griddle or skillet for 2–3 minutes until golden and slightly crisp.

    Time: PT3M

12. Assemble the Sandwich

    Place a fried chicken thigh on the bottom bun, drizzle generously with chili oil, add a spoonful of bread‑and‑butter pickles, then top with the other bun. Press lightly to meld flavors.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

35 g

Carbohydrates

70 g

Fat

45 g

Fiber

2 g