Fast food chicken sandwiches are fine. This one is unforgettable.
Brine it. Double-dredge it. Fry it until craggy and golden. Pile onto a brioche bun with pickles and spicy mayo. 30 minutes. No drive-thru line. No regrets.
Step-by-Step Instructions
Brine the Chicken
Mix buttermilk, hot sauce, and salt. Add chicken. Brine 30 minutes (or up to 8 hours).
Make Spicy Mayo
Whisk mayo, hot sauce, and pickle juice. Set aside.
Set Up Breading Station
Whisk flour, cornstarch, baking powder, garlic powder, paprika, salt, pepper, and cayenne.
Dredge the Chicken
Remove chicken from brine, letting excess drip off.
Coat in flour mixture. Dip back in brine. Coat again in flour (double dredge = craggy crust).
Fry
Heat 1 inch of oil in a skillet to 350°F (175°C).
Fry chicken 4-5 minutes per side until golden and cooked through (165°F internal).
Drain on wire rack.
Toast Buns and Assemble
Butter buns. Toast cut-side down in a skillet until golden.
Spread spicy mayo on both buns. Add chicken and pickles.
Close. Press. Devour.
Summary
Prep Time: 10 minutes | Brine: 30 minutes | Cook Time: 10 minutes | Total Time: 50 minutes
Yield: 4 sandwiches
Difficulty: Medium (worth it)
Storage Notes
Best Fresh:
Fried chicken is best immediately. Leftovers lose crunch.
Reheat:
Air fryer at 375°F for 6-8 minutes. Oven at 400°F for 10 minutes. Never microwave.
Pro Tip:
- Thighs > breasts. Juicier, more forgiving, more flavor.
