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Simple Recipes for Every Day

Fried Chicken Sandwich

a homemade fried chicken sandwich on a brioche bun with garlic aioli, sliced pickles and shredded iceberg lettuce
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

Fried Chicken

  • 2 quarts vegetable oil, for frying
  • 6 boneless skinless, chicken thighs, about 2 pounds
  • Kosher salt
  • Freshly cracked black pepper

Dry Mixture

  • 2 cups flour
  • 1 tablespoon garlic powder
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons freshly cracked black pepper

Wet Batter

  • 1 egg, beaten
  • 1 ¾ cups buttermilk
  • ¾ cups flour
  • 1 ½ teaspoons garlic powder
  • ½ teaspoons cayenne pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

For Serving

  • 6 brioche buns
  • 1 cup finely shredded iceberg lettuce
  • garlic aioli
  • sliced pickles or homemade

Method

  1. In a large 6 quart heavy pot set over medium high heat. Using a deep fry thermometer, heat the oil to 325°F.

  2. Make the dry mixture. In a shallow bowl, such as a pie pan, whisk together the flour, garlic powder, cayenne pepper, salt and pepper until combined. Set aside.

  3. Make the wet batter. In a medium bowl, mix the egg with the buttermilk until combined. Add the flour, garlic powder, cayenne pepper, salt and pepper until combined.

  4. Generously season the chicken with salt and pepper. One at a time, dip a piece of chicken into the wet batter, holding it above the bowl to let excess batter drip off, transfer the wet chicken into the dry flour mixture, gently rolling to coat it on all sides. Carefully lower each piece of coated chicken into the hot oil.

  5. Fry 2-3 pieces of chicken at a time until deep golden brown and the internal temperature of the chicken registers 175°F (160°F if using chicken breast) on an instant read thermometer, about 10-12 minute. Heat oil to 325°F between batches.

  6. Set a wire rack over a sheet pan and transfer chicken once finished cooking to drain. Avoid draining on a paper towel to ensure your chicken stays crispy.

  7. Set brioche buns cut side up on a large baking sheet. Broil on low until golden brown, about 3-4 minutes.

  8. Spread 1-2 teaspoons of garlic aioli onto the toasted side of each bun and top with 4-5 pickle slices. Add 1 piece fried chicken on top of pickles for each sandwich along with ¼ cup shredded lettuce and top bun, serve immediately.