How NYC’s Best Fried Chicken Sandwich is Made
How NYC’s Best Fried Chicken Sandwich is Made is a medium American (Chinese‑fusion) recipe that serves 4. 800 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 12 hrs 55 min | Cook: 45 min | Total: 14 hrs
Cost: $66.57 total, $16.64 per serving
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
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains gluten, Contains dairy, Contains egg
Allergens: Wheat, Egg, Dairy, Soy
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Breast (less flavorful)
- Instead of Buttermilk: Milk + 1 tbsp lemon juice per cup
- Instead of Kosher Salt: Sea salt
- Instead of Granulated Sugar: Brown sugar
- Instead of MSG (Monosodium Glutamate): Umami powder
- Instead of Dijon Mustard: Whole grain mustard
- Instead of Garlic Powder: Fresh minced garlic (use less)
- Instead of Onion Powder: Finely minced onion
- Instead of Chinese Five‑Spice Powder: Ground star anise + cinnamon
- Instead of All‑Purpose Flour (for brine absorption): Cake flour
- Instead of All‑Purpose Flour: Bread flour
- Instead of Potato Starch: Tapioca starch
- Instead of Cornstarch: Rice flour
- Instead of EverCris (modified wheat dextrin): Other modified starches
- Instead of Peanut Oil: Canola oil, vegetable oil
- Instead of Dried Tenong Chilies: Dried Thai chilies
- Instead of Sichuan Peppercorns: Sansho pepper
- Instead of Sugar (for chili oil): Honey (use less)
- Instead of Salt (for chili oil): Soy sauce (reduce other liquids)
- Instead of MSG (for chili oil): Umami powder
- Instead of Vinegar Powder: Citric acid
- Instead of Duck Fat: Rendered pork fat, vegetable oil (less flavor)
- Instead of Mayonnaise (QY style): Regular mayonnaise
- Instead of Brioche Buns: Potato rolls
- Instead of Bread‑and‑Butter Pickles (crinkle cut): Dill pickles
Equipment Needed
- Large Mixing Bowl
- Whisk
- Zip‑Top Bag or Covered Container
- Digital Kitchen Scale
- Measuring Cups and Spoons
- Large Heavy‑Bottom Skillet or Dutch Oven
- Candy/Deep‑Fry Thermometer
- Tongs
- Wire Rack
- Paper Towels
- Griddle or Flat Skillet
- Pastry Brush (optional)
- Sharp Knife
- Cutting Board
Critical Steps — Do Not Skip
- Marinate chicken in buttermilk brine for at least 12 hours.
- Maintain oil temperature at 325°F for both fry rounds.
- Rest chicken between the two fry cycles.
- Use EverCris (modified starch) in the dredge for optimal crispness.
- Dunk hot chicken in room‑temperature chili oil immediately after second fry.
Chef Tips from the Video
- Removing cartilage from thighs gives a truly boneless bite experience.
- The combination of flour, potato starch, cornstarch, and EverCris creates a balanced crunchy‑crisp texture.
- Double‑frying with a short rest yields a crust that stays crisp even after assembling.
- Toasting the brioche with mayo adds a subtle caramelized flavor and extra crunch.
Troubleshooting
Crust falls off after frying.
Press the flour mixture firmly into the chicken and let it rest 1–2 minutes before frying so the coating adheres.
Chicken is dry or undercooked.
Ensure the brine time is at least 12 hours and fry until internal temperature reaches 185°F before the rest step.
Oil temperature drops too low during frying.
Do not overcrowd the pan; fry in small batches and allow oil to return to 325°F between batches.
Chili oil is too thick or pools on the sandwich.
Let the chili oil cool to room temperature; if too thick, whisk in a few drops of neutral oil.
Storage
Refrigerator: Store chicken and buns separately in airtight containers for up to 3 days. Reheat chicken in a 350°F oven for 10 min to regain crispness.
Freezer: Freeze cooked chicken thighs (uncoated) on a tray, then transfer to a zip‑top bag; up to 2 months. Thaw, re‑bread, and double‑fry before serving.
Room temperature: Assembled sandwich should be eaten within 2 hours; otherwise keep refrigerated.
Make-Ahead Tips
- Marinate the chicken a day ahead; keep it covered in the fridge.
- Prepare chili oil and QY mayonnaise up to 2 days in advance; store in sealed jars.
- Pickles can be made a week ahead for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of the Perfect Fried Chicken Sandwich in American‑Chinese fusion cuisine?
The sandwich blends Southern‑style fried chicken, a staple of American comfort food, with Chinese flavor elements like five‑spice, Sichuan peppercorns, and a chili oil made from Tenong chilies. This fusion reflects the culinary exchange in Chinatown neighborhoods where immigrant chefs adapt classic American dishes with Asian spices.
What traditional regional variations of fried chicken sandwiches exist in Chinese cuisine?
While a sandwich is not traditional in China, street‑food versions like Taiwanese fried chicken cutlets served in a soft bun, or Hong Kong’s “chicken sandwich” with pineapple and mayo, show how fried chicken is paired with bread in various Chinese‑influenced regions.
How is the Perfect Fried Chicken Sandwich traditionally served in Chinatown restaurants?
In Chinatown eateries, the sandwich is often presented on a buttery brioche or bao bun, topped with pickles and a drizzle of spicy chili oil, emphasizing a balance of crunchy, juicy, sweet, and tingly flavors.
What occasions or celebrations is the Perfect Fried Chicken Sandwich associated with in American‑Chinese culture?
The sandwich is popular for casual gatherings, weekend brunches, and food‑truck festivals where bold, handheld foods are favored. It’s also a crowd‑pleaser at street‑food fairs celebrating multicultural cuisine.
What are the authentic traditional ingredients for the Perfect Fried Chicken Sandwich versus acceptable substitutes?
Authentic ingredients include chicken thighs, buttermilk, Chinese five‑spice, Sichuan peppercorns, Tenong chilies, and duck fat. Substitutes can be chicken breast, regular mustard, regular oil instead of duck fat, and any hot chili powder if Tenong chilies are unavailable.
What other American‑Chinese dishes pair well with the Perfect Fried Chicken Sandwich?
Pairs nicely with a side of Asian slaw, pickled daikon‑carrot salad, or a bowl of hot and sour soup. A cold jasmine tea or a light lager also complements the spicy, crispy profile.
What are the most common mistakes to avoid when making the Perfect Fried Chicken Sandwich at home?
Common errors include skipping the long brine, frying at the wrong oil temperature, over‑coating the chicken with dredge, and not allowing the chicken to rest between fry cycles. Each mistake leads to soggy crust or unevenly cooked meat.
Why does this Perfect Fried Chicken Sandwich recipe use a double‑fry method instead of a single fry?
The first fry cooks the meat through and sets a base crust; resting lets moisture redistribute. The second short fry re‑crispes the exterior without overcooking the interior, delivering a shatter‑crisp crust and juicy interior.
Can I make the Perfect Fried Chicken Sandwich ahead of time and how should I store it?
Yes. Marinate the chicken overnight, and prepare the chili oil and mayo up to two days ahead. Store fried chicken in the refrigerator and reheat in a 350°F oven for 10 minutes. Assemble just before serving to keep the bun crisp.
What texture and appearance should I look for when the Perfect Fried Chicken Sandwich is done cooking?
The crust should be deep golden‑brown, visibly puffy, and crackle when tapped. The interior meat should be tender, juicy, and have an internal temperature of at least 185°F. The bun should be toasted with a glossy, buttery surface.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit produces a wide range of cooking videos, from technique‑focused tutorials and recipe development to food culture explorations, often featuring professional chefs and home‑cook-friendly adaptations.
How does the YouTube channel Bon Appétit's approach to American‑Chinese fusion cooking differ from other cooking channels?
Bon Appétit blends rigorous culinary technique with playful experimentation, showcasing authentic Asian ingredients like Sichuan peppercorns alongside classic American comfort foods, whereas many channels either stick to pure traditional recipes or purely modern twists without the same depth of technique.
Last updated: August 25, 2026
