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.
Ingredients
Serves 4.
- 4 boneless, skinless chicken thighs (or breasts, pounded thin)
- 4 brioche buns
- ½ cup dill pickles
- 2 tbsp butter, for toasting buns
For the Brine (optional but worth it):
- 2 cups buttermilk
- 1 tbsp hot sauce
- 1 tsp salt
For the Breading:
- 1½ cups flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne
For the Spicy Mayo:
- ¼ cup mayo
- 1 tbsp hot sauce
- 1 tsp pickle juice
Oil for frying (vegetable or canola)
Step-by-Step Instructions
Step 1: Brine the Chicken
- Mix buttermilk, hot sauce, and salt. Add chicken. Brine 30 minutes (or up to 8 hours).
Step 2: Make Spicy Mayo
- Whisk mayo, hot sauce, and pickle juice. Set aside.
Step 3: Set Up Breading Station
- Whisk flour, cornstarch, baking powder, garlic powder, paprika, salt, pepper, and cayenne.
Step 4: 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).
Step 5: 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.
Step 6: 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.
