Description
This crispy, juicy fried chicken sandwich recipe features tender chicken thighs marinated in a flavorful buttermilk brine, double-dredged for an ultra-crispy crust, fried to perfection, then topped with a zesty whole grain mustard aioli, spicy oil, pickles, and shredded iceberg lettuce on toasted buns. The perfect balance of heat, crunch, and tang makes it irresistible for any fried chicken lover.
Ingredients
Scale
Buttermilk Brine Ingredients
- 2 cups buttermilk
- 2 tbsp kosher salt
- 4 boneless skinless chicken thighs
Spicy Oil Ingredients
- 1 garlic clove
- 1 pinch kosher salt
- 2 tbsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Peanut oil (amount needed for frying and to mix with spices)
Whole Grain Mustard Aioli Ingredients
- 1 garlic clove, grated
- 1 tbsp dill pickle brine
- 1/2 cup mayonnaise
- 1 tbsp whole grain mustard
- 1/4 tsp smoked paprika
Dry Mixture Ingredients
- 2 cups flour
- 2 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt (1/2 tsp + 1/2 tsp)
- 2 tbsp seasoned salt
- 1/4 tsp cayenne pepper
Wet Mixture Ingredients
- 2 cups buttermilk
- 1 egg, beaten
Sandwich Assembly Ingredients
- Butter (for buns)
- 4 sandwich buns
- Iceberg lettuce, shredded (from about a quartered head)
- Dill pickles, sliced (approx. 8-10 slices)
Instructions
- Prepare the Buttermilk Brine: Place each chicken thigh between two layers of plastic wrap and pound with a meat mallet or rolling pin until 1/4 inch thick, ensuring even thickness for uniform cooking without tearing the meat. Place the pounded chicken thighs into a large resealable plastic bag. In a 4-cup measuring cup, mix 2 cups buttermilk with 2 tablespoons kosher salt until dissolved. Pour the buttermilk mixture over the chicken in the bag, seal tightly, and refrigerate for at least 1 hour or up to 24 hours to tenderize and season the chicken.
- Make the Spicy Oil: Using a mortar and pestle or grater, crush or grate 1 garlic clove with a pinch of kosher salt. Transfer garlic mixture to a small bowl, add peanut oil to cover, then stir in 2 tablespoons cayenne pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon cumin. Mix well and set aside along with a pastry brush for applying to fried chicken later.
- Prepare Whole Grain Mustard Aioli: In a small bowl, combine grated garlic clove, 1 tablespoon dill pickle brine, 1/2 cup mayonnaise, 1 tablespoon whole grain mustard, and 1/4 teaspoon smoked paprika. Stir thoroughly and set aside for sandwich assembly.
- Prepare Buns and Vegetables: Preheat oven to broil. Spread butter on the cut side of sandwich buns and place them on a baking sheet. Broil just until the buns turn a light golden brown, watching closely to avoid burning. Turn off oven, then set it to a warming setting at 200°F to keep buns warm. Remove outer layers of iceberg lettuce and core the base. Quarter the lettuce and shred it finely by slicing from the narrow end. Place shredded lettuce in a bowl and set aside. Slice dill pickles into coins and set aside for toppings.
- Heat Oil for Frying: Pour peanut oil into a deep pot until it reaches at least 2 inches high. Attach a frying thermometer to monitor the oil temperature. Heat oil over medium heat until it reaches 325°F. Place a wire rack over a baking sheet nearby for draining fried chicken.
- Prepare Dry and Wet Mixtures: In a wide, shallow baking dish, mix 2 cups flour, 2 tablespoons baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt (split into two 1/2 tsp portions), 2 tablespoons seasoned salt, and 1/4 teaspoon cayenne pepper. In a separate medium bowl, whisk together 2 cups buttermilk and 1 beaten egg.
- Dredge the Chicken: Remove one chicken thigh from the buttermilk brine, letting excess drip off. Dredge it fully in the dry mixture, coating both sides. Next, dip the chicken into the wet mixture, allowing excess liquid to drip off. Return the chicken to the dry mixture for a second dredge, shaking off excess flour. Place dredged chicken pieces on a baking sheet. Repeat this process for all chicken thighs.
- Fry the Chicken: Gently lower chicken pieces into the hot oil, frying 1-2 pieces at a time to avoid crowding. Maintain oil temperature at 325°F; frying should take about 10 to 12 minutes per batch. Use metal tongs to turn chicken as needed for even browning. When cooked through, check the internal temperature with an instant-read thermometer ensuring it reaches 175°F. Remove chicken using a spider strainer and place onto the wire rack to drain excess oil.
- Apply Spicy Oil (Optional): While the chicken is still hot, brush it generously with the prepared spicy oil if you prefer a spicy fried chicken sandwich. Skip this step for a milder flavor.
- Assemble the Sandwiches: Spread a generous amount of the prepared whole grain mustard aioli on both the top and bottom buns. Layer 4 to 5 pickle slices on the bottom bun, place one fried chicken thigh on top, then top with about 1/4 cup shredded iceberg lettuce. Cover with the top bun and serve immediately. Repeat assembly for all four sandwiches.
Notes
- Don’t skip baking powder in the dry mixture; it breaks down the chicken skin’s bonds and results in a crispy texture.
- Cornstarch can be added to the dry mix to further dry the skin and enhance crispiness if desired.
- Marinate chicken for at least 1 hour, ideally overnight, to maximize tenderness and flavor.
- Use a frying thermometer to maintain oil temperature between 325°F and 350°F for perfectly cooked, crunchy chicken.
- Double dredging the chicken is essential for a thick, crispy crust that holds up well under sandwich toppings.
- Do not overcrowd the frying pot; frying 1-2 pieces at a time ensures oil temperature stability and even cooking.
- Allow fried chicken to rest on a wire rack for a few minutes to drain excess oil and prevent sogginess in the sandwich.
- Brush with spicy oil immediately after frying if you want a spicy kick, or omit for a classic sandwich flavor.
