Ultimate Fried Chicken Sandwich
This buttermilk fried chicken is unbelievably juicy, tender, and crisp to perfection. That amazing crunch factor is the heart of this chicken sandwich. Served on butter toasted brioche bun with dill pickle slices, butter lettuce, and a homemade dill aioli.
Equipment
- Deep Fry Thermometer
Ingredients
Chicken Marinade
- 1½ cup Buttermilk
- 1/4 cup Dill pickle juice
- 1/2 tsp Kosher salt
- 1 tsp Fresh ground black pepper
- 2 tsp Hot sauce plus more for serving
- 6 Chicken thighs skinless or skin-on
Assembly and Fried Chicken
- 2 cups All-purpose flour
- 1/2 tsp Kosher salt
- 1 tsp Fresh ground black pepper
- 2 tsp Cayenne pepper
- 1 Tbsp Garlic powder
- 1 Tbsp Onion powder
- 1 Tbsp Paprika
- 6 Brioche hamburger buns
- 3 Tbsp Unsalted butter
- 8 cups Peanut or Vegetable oil
- 6 pieces Butter Lettuce
- Bread and butter pickles serving
- 1/2 cup Favorite Aioli
Instructions
The Marinade:
- In a large bowl, add the following ingredients: buttermilk, hot sauce, dill pickle juice, salt, and fresh ground black pepper. Give the mixture a quick whisk. Then add in the chicken thighs. Make sure the chicken is completely submerged into the liquid mixture. Cover the bowl with plastic wrap and allow to marinate for 2-24 hours. For more flavor we recommend marinating overnight.
Assembly:
- Whisk together flour, paprika, black pepper, kosher salt, onion powder, cayenne pepper, and garlic powder in a shallow bowl. Set aside.
- Pour oil into a large dutch oven fitted with a thermometer to come halfway up the side. Heat over medium-high until the thermometer reaches 350 degrees F.
- In a separate shallow bowl, add half a cup of buttermilk. Working with one piece of chicken at a time. Remove the chicken thigh from the marinade. Dip the chicken into the flour mixture. Shake off excess flour. Then dip the chicken into the buttermilk. Shake off the excess buttermilk. Re-dip the chicken thigh back into the flour mixture, shake off the excess flour.
- Fry the chicken thighs until golden brown and cooked thoroughly. About 5-8 minutes per batch. Transfer to a wire rack set aside on a cooking sheet. Sprinkle a little salt on top. Repeat for remaining chicken thighs.
- Spread butter onto both halves of the brioche buns. Heat a dry large skillet over medium heat. Work in batches. Cook the buns buttered side down until deep golden brown and crisp, approx. 1 minute. Spread the aioli on one side of the bun. Build the sandwiches with pickles, butter lettuce, fried chicken, and hot sauce if desired.