Claire Makes the Very Best Fried Chicken Sandwich

Ingredients

• 4 pieces Boneless Skinless Chicken Thighs (about 6‑8 oz each, trimmed)
• 1 tsp Kosher Salt (for curing)
• 1 cup All-Purpose Flour (for first coating)
• 1 cup Buttermilk (room temperature)
• 2 cups Vegetable Oil (for frying, high smoke‑point oil)
• 2 tbsp Unsalted Butter (melted, added to skillet for flavor)
• 1/2 cup Mayonnaise (for seasoned mayo)
• 1 tbsp Pickle Juice (adds tang to mayo)
• 1 tbsp Hot Sauce (Sriracha or similar) (plus extra for topping)
• 1 cup Iceberg Lettuce (shaved thinly)
• 4 slices Butter Pickles (thinly sliced)
• 4 pieces Soft Sandwich Buns (brioches or potato rolls work well)

Instructions

1. Cure the Chicken

   Pat the chicken thighs dry, then sprinkle each piece evenly with 1 tsp kosher salt. Place them on a wire rack set over a rimmed baking sheet and refrigerate uncovered overnight (at least 8 hours).

   Time: PT10M

2. Prepare Coatings

   In one bowl, place 1 cup all‑purpose flour. In a second bowl, whisk 1 cup buttermilk until smooth.

   Time: PT5M

3. First Dredge

   Remove chicken from the fridge. Lightly coat each thigh in the flour, pressing to work the flour into every crevice. Shake off excess.

   Time: PT5M

4. Buttermilk Dip

   Dip each flour‑coated thigh into the buttermilk bath, allowing excess to drip off. The surface should look slightly wet and glossy.

   Time: PT3M

5. Second Dredge

   Return the chicken to the flour bowl and toss until a thick, clumpy coating forms. Press the flour bits onto the meat so they stick during frying.

   Time: PT5M

6. Heat the Oil

   Add 2 cups vegetable oil to the cast‑iron skillet and heat over medium‑high until it reaches 350°F (175°C). Add 2 tbsp melted butter for extra flavor.

   Time: PT5M

   Temperature: 350°F

7. Fry the Chicken

   Using tongs, carefully lay the coated thighs into the hot oil away from you to avoid splatter. Fry 5‑8 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C).

   Time: PT8M

   Temperature: 350°F

8. Rest the Chicken

   Transfer fried thighs to a wire rack set over a sheet of paper towels to drain excess oil. Let rest for 2 minutes.

   Time: PT2M

9. Make Seasoned Mayo

   In a small bowl, combine 1/2 cup mayonnaise, 1 tbsp pickle juice, and 1 tbsp hot sauce. Stir until smooth.

   Time: PT2M

10. Assemble the Sandwich

    Toast the buns lightly if desired. Spread a generous layer of seasoned mayo on the bottom bun, add shredded iceberg lettuce, place the fried chicken thigh on top, then add butter pickle slices, a drizzle of extra hot sauce, and the top bun.

    Time: PT5M

11. Serve

    Serve immediately while the chicken is hot and the crust is crisp. Enjoy with extra pickles or fries.

    Time: PT0M

Nutrition Facts

Calories

720

Protein

35 g

Carbohydrates

45 g

Fat

38 g

Fiber

2 g