How Babish Makes His Perfect Fried Chicken Sandwich: Every Choice, Every Step

Ingredients

• 2 large pieces Chicken Breast (skinless, boneless; pounded to even thickness (about ½‑inch))
• 1 cup Buttermilk (base of the brine; provides tang and enzymes)
• 1 tablespoon Hot Sauce (adds heat to the brine)
• ½ teaspoon Cayenne Pepper (for brine; optional for extra heat)
• 1 tablespoon Salt (kosher salt for brine)
• 1 large Egg (mixed into brine for structure)
• 1 large Egg Yolk (for homemade mayonnaise)
• 1 cup All-Purpose Flour (primary dry component of the breading)
• 1 cup Corn Flakes (crushed; adds extra crunch to the coating)
• 1 teaspoon Black Pepper (season flour mixture)
• 2 cups Peanut Oil (neutral‑flavored oil for deep‑frying; high smoke point)
• 1 cup Lard (mixed with peanut oil for flavor and fry stability)
• 2 tablespoons Light Brown Sugar (sweet component of the Nashville hot glaze)
• 1 tablespoon Smoked Paprika (adds smoky depth to the hot glaze)
• 1 teaspoon Garlic Powder (flavor for the hot glaze)
• 1 teaspoon Cayenne Pepper (primary heat for the hot glaze)
• 4 slices Bread and Butter Pickles (sweet‑tangy topping; adds crunch)
• 2 pieces Potato Hamburger Rolls (toasted; soft yet sturdy bun)
• 1 tablespoon Butter (for toasting the bun interiors)
• ½ clove Garlic (minced for homemade mayo)
• 1 tablespoon Lemon Juice (fresh; brightens mayo)
• 1 teaspoon Granulated Sugar (tiny pinch for mayo balance)
• 1 teaspoon Dijon Mustard (adds tang to mayo)
• 2 cups Canola Oil (neutral oil for emulsifying mayo (separate from frying oil))

Instructions

1. Make the Brine

   In a mixing bowl combine 1 cup buttermilk, 1 tbsp hot sauce, ½ tsp cayenne pepper, 1 tbsp kosher salt, and 1 large egg. Whisk until smooth.

   Time: PT5M

2. Brine the Chicken

   Place the two chicken breasts in a zip‑top bag, pour the brine over them, seal, and refrigerate for at least 4 hours (overnight is best).

   Time: PT4H

   Temperature: 4°C

3. Pound the Chicken

   Remove chicken from brine, pat dry, and place between two pieces of plastic wrap. Pound with a meat mallet until thickness is uniform (about ½‑inch).

   Time: PT5M

4. Prepare the Breading Mix

   Place 1 cup crushed corn flakes and 1 cup all‑purpose flour in a shallow dish. Add 1 tsp salt and 1 tsp black pepper; mix thoroughly.

   Time: PT5M

5. Set Up Dredging Station

   In a second shallow dish, beat 1 large egg. Keep the breading mix ready as the third station.

   Time: PT5M

6. Double‑Bread the Chicken

   Dip each chicken piece first into the flour‑corn‑flake mix, then into the beaten egg, and finally back into the flour‑corn‑flake mix. Press gently to adhere.

   Time: PT10M

7. Heat Frying Oil

   Combine 2 cups peanut oil and 1 cup lard in a Dutch oven. Heat over medium‑high until the mixture reaches 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

8. Fry the Chicken

   Carefully lower one chicken breast into the hot oil using tongs. Fry for 2‑3 minutes per side, or until the coating is deep golden‑brown and the internal temperature hits 165°F (74°C).

   Time: PT8M

   Temperature: 375°F

9. Drain the Chicken

   Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.

   Time: PT5M

10. Make the Nashville Hot Glaze

    In a small saucepan combine 2 tbsp light brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp cayenne pepper. Add 2 tbsp of the hot oil‑lard mixture, whisk, and heat gently for 1‑2 minutes until the sugar dissolves.

    Time: PT2M

    Temperature: Low

11. Brush the Hot Glaze

    Using a pastry brush, coat the fried chicken generously with the hot glaze while the oil is still sizzling.

    Time: PT5M

12. Toast the Buns

    Spread 1 tbsp butter on the cut side of each potato roll. In a cast‑iron skillet over medium heat, toast the buttered sides until golden (about 2‑3 minutes).

    Time: PT3M

13. Prepare Homemade Mayonnaise

    In a tall, narrow container place 1 egg yolk, ½ clove minced garlic, 1 tbsp lemon juice, 1 tsp granulated sugar, a pinch of salt, and 1 tsp Dijon mustard. Using an immersion blender, begin blending, then slowly drizzle in 2 cups canola oil while the motor runs, until a thick emulsion forms.

    Time: PT5M

14. Assemble the Sandwich

    Spread a generous layer of homemade mayo on the toasted bun bottom, place the hot glazed chicken breast, add 4 slices of sweet bread‑and‑butter pickles, then cap with the top bun.

    Time: PT2M

Nutrition Facts

Calories

910

Protein

38 g

Carbohydrates

55 g

Fat

58 g

Fiber

3 g