The Ultimate Fried Chicken Sandwich

Ingredients

• 4 pieces Boneless Skinless Chicken Thighs (about 1.5 lb total; can substitute chicken breast (pounded to even thickness))
• 1 cup Buttermilk (full‑fat for best tenderness)
• 2 tablespoons Hot Sauce (your favorite brand, adds heat to the brine)
• 1 teaspoon Garlic Powder
• 1 teaspoon Black Pepper (freshly ground if possible)
• 1 teaspoon Salt
• 1 teaspoon Onion Powder
• 1 teaspoon Dry Mustard
• 1 teaspoon Paprika
• 1 large Egg (room temperature)
• 2 tablespoons Water
• 1/2 cup Rice Flour (creates extra crispness)
• 1/2 cup All-Purpose Flour
• 1/4 cup Potato Starch
• 1 teaspoon Baking Powder
• 4 cups Neutral Oil (vegetable, canola, or peanut) (enough for 2‑inch deep fry; use a thermometer)
• 1/4 cup Mayonnaise (for the secret sauce)
• 1 tablespoon Honey
• 1 teaspoon Mustard (Dijon or yellow)
• 1/4 teaspoon Red Pepper Flakes
• 1 teaspoon Lemon Zest (zest of one large lemon)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 cup Green Cabbage (shredded)
• 1 cup Purple Cabbage (shredded)
• 1/2 cup Carrot (ribbons or thin matchsticks)
• 1 small Shallot (thinly sliced)
• 2 tablespoons Pickles (chopped dill pickles)
• 1 teaspoon Poppy Seeds
• 4 pieces Brioche Buns (split, tops left attached for pocket)

Instructions

1. Marinate the Chicken

   Combine the buttermilk, hot sauce, and a pinch of salt in a large bowl. Add the chicken thighs, turn to coat fully, then cover and refrigerate for at least 2 hours or overnight.

   Time: PT10M

2. Dry the Chicken

   Remove the chicken from the brine, place on a paper‑towel‑lined sheet tray, pat dry, and refrigerate uncovered for 2–6 hours to develop a dry surface.

   Time: PT5M

3. Make the Seasoning Blend

   In a small bowl whisk together garlic powder, black pepper, salt, onion powder, dry mustard, and paprika until no clumps remain.

   Time: PT5M

4. Season the Chicken

   Sprinkle half of the seasoning blend evenly over both sides of each chicken piece, flipping to coat both sides.

   Time: PT5M

5. Prepare the Wet Dredge

   Crack the egg into a shallow bowl, add 2 Tbsp water, and whisk until the mixture looks milky.

   Time: PT2M

6. Prepare the Dry Dredge

   In another bowl combine rice flour, all‑purpose flour, potato starch, baking powder, and the remaining seasoning blend. Whisk, then fold in a few teaspoons of the leftover buttermilk‑hot‑sauce brine and mix with hands until small crumbs form.

   Time: PT5M

7. Dredge the Chicken

   Dip each chicken piece into the wet mixture, let excess drip off, then press firmly into the dry mixture, squeezing to ensure the coating adheres.

   Time: PT10M

8. First Fry (Cooking Stage)

   Heat the oil in a deep skillet to 300°F. Fry the chicken in batches, turning once, until the internal temperature reaches 160°F (about 8 minutes per side). Remove and set aside.

   Time: PT16M

   Temperature: 300°F

9. Rest & Prepare Toppings

   Let the fried chicken rest on a wire rack for 15–20 minutes while you make the sauce and slaw.

   Time: PT20M

10. Make the Secret Sauce

    In a small bowl whisk together mayonnaise, honey, mustard, red pepper flakes, lemon zest, lemon juice, a pinch of salt and black pepper.

    Time: PT5M

11. Prepare the Slaw

    Finely shred green and purple cabbage, slice the shallot, and create carrot ribbons. In a separate bowl combine pickle juice, mayonnaise, mustard, poppy seeds, honey, salt, and pepper; whisk. Layer pickles, shallots, carrots, then cabbage in a serving bowl.

    Time: PT20M

12. Second Fry (Crisping Stage)

    Raise the oil temperature to 350°F. Fry the chicken again, just 2–3 minutes per side, until a deep golden‑brown crust forms.

    Time: PT6M

    Temperature: 350°F

13. Drain and Rest

    Transfer the chicken to a wire rack lined with fresh paper towels; let rest 5 minutes.

    Time: PT5M

14. Toast the Buns

    Split the brioche buns, keep the halves attached, and toast cut side down in a hot skillet or under a broiler until lightly browned.

    Time: PT2M

15. Assemble the Sandwich

    Spread a generous layer of secret sauce on the bottom bun, place the crispy chicken, top with a handful of slaw, then close the bun. Serve immediately.

    Time: PT3M

Nutrition Facts

Calories

750

Protein

35 g

Carbohydrates

55 g

Fat

40 g

Fiber

3 g