Simple Recipes for Every Day
Fried Chicken Sandwich
- Serves: 6
- Prep Time: 15 min
- Cook Time: 35 min
Ingredients
- 1 large egg
- 1 ¾ cups buttermilk
- 2 ¾ cups all-purpose flour
- 1 tablespoon plus 1½ teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 2 teaspoons kosher salt, plus more for seasoning
- 1 ¾ teaspoons freshly cracked black pepper, plus more for seasoning
- 6 boneless, skinless chicken thighs, (about 2 pounds)
- 1 ½ quarts vegetable oil, for frying
- 6 brioche buns, halved
- Garlic aioli, homemade or store bought for serving
- Sliced pickles, for serving
- Finely shredded iceberg lettuce, for serving
Ingredients
- 1 large egg
- 1 ¾ cups buttermilk
- 2 ¾ cups all-purpose flour
- 1 tablespoon plus 1½ teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 2 teaspoons kosher salt, plus more for seasoning
- 1 ¾ teaspoons freshly cracked black pepper, plus more for seasoning
- 6 boneless, skinless chicken thighs, (about 2 pounds)
- 1 ½ quarts vegetable oil, for frying
- 6 brioche buns, halved
- Garlic aioli, homemade or store bought for serving
- Sliced pickles, for serving
- Finely shredded iceberg lettuce, for serving
Method
- In a shallow bowl or pie pan, beat the egg with the buttermilk. Whisk in ¾ cup of the flour, 1½ teaspoons of the garlic powder, ½ teaspoon of the cayenne pepper, ½ teaspoon of the salt, and ½ teaspoon of the black pepper to combine. In a separate shallow bowl, stir together the remaining 2 cups flour, 1 tablespoon garlic powder, ½ teaspoon cayenne pepper, 1½ teaspoons salt, and 1½ teaspoons black pepper.
- Set a cooling rack inside a rimmed sheet pan.
- Generously season the chicken all over with salt and pepper.
- Attach a deep-fry thermometer to the side of a large, heavy pot. Add the vegetable oil to the pot over medium-high heat. Once the oil reaches 325°F, working with one piece at a time, dip the chicken into the buttermilk mixture, allowing any excess to drip off. Roll it through the dry mixture, pressing to adhere. Carefully add the chicken to the hot oil, 2 to 3 pieces at a time, and cook, turning halfway through, until deep golden brown and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 10 to 12 minutes. Transfer the chicken to the cooling rack to cool. Repeat with the remaining chicken, allowing the oil to return to 325°F between batches.
- Heat the broiler to high with a rack in the upper third of the oven. Set the brioche buns cut side up on a second sheet pan. Broil until golden brown, 2 to 4 minutes.
- Spread the garlic aioli on the toasted sides of each bun, dividing evenly. Top each bottom bun with pickle slices, 1 piece of fried chicken, and shredded lettuce. Finish with the top halves of the buns and serve immediately.
Notes
You can also use canola or peanut oil to fry your chicken! Be advised: peanut oil will add a slightly peanut-y flavor to the chicken.