Go Back
Crispy buttermilk chicken sandwich on a toasted brioche bun with spicy mayo and pickle chips on a wooden board

Crispy Buttermilk Chicken Sandwich with Spicy Mayo

Buttermilk-brined chicken thighs get a double flour dredge and a hot oil fry, then land on toasted brioche with spicy mayo and pickles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 4 hours 35 minutes
Servings: 4 servings
Course: Sandwich
Cuisine: American
Calories: 640
Ingredients Method Notes

Ingredients
  

Chicken and Brine
  • 4 pieces boneless, skinless chicken thighs (about 680 g)
  • 2 cups buttermilk (480 ml)
  • 2 tbsp hot sauce cayenne-style, like Frank's or Crystal
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
Dredge and Fry
  • 1 1/2 cups all-purpose flour (190 g)
  • 1/2 cup cornstarch (60 g)
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • neutral oil for frying about 1 liter (4 cups); peanut or vegetable oil
Spicy Mayo
  • 1/2 cup mayonnaise (120 g)
  • 1 tbsp hot sauce
  • 1 tsp honey
  • 1 tsp lemon juice
Assembly
  • 4 brioche buns , split
  • 16 dill pickle chips to 20
  • 4 butter lettuce leaves optional

Method
 

Brine the Chicken
  1. Whisk buttermilk, hot sauce, 1 tsp salt, and 1/2 tsp pepper in a bowl or zip-top bag.
  2. Add chicken thighs, submerge fully, cover, and refrigerate at least 4 hours or up to overnight.
Make the Spicy Mayo
  1. Stir mayonnaise, hot sauce, honey, and lemon juice in a small bowl until smooth. Cover and refrigerate until ready to use.
Dredge and Fry
  1. Whisk flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp pepper in a shallow dish.
  2. Pour oil into a deep pot to 5 cm / 2 inches depth and heat to 175 C / 350 F, checking with an instant-read thermometer.
  3. Lift a chicken thigh from the buttermilk, letting excess drip off, then press into the flour mix to coat well. Dip back into the buttermilk, then dredge again in flour for a craggy double coat. Repeat with remaining thighs.
  4. Fry chicken in batches of 2, about 6 to 7 minutes per side, until the crust is deep golden and internal temperature reaches 165 F / 74 C. Transfer to a wire rack over a sheet pan to drain.
Assemble
  1. Toast brioche buns cut-side down in a dry skillet, 1 to 2 minutes, until golden.
  2. Spread spicy mayo on both cut sides of each bun. Layer the bottom bun with lettuce, a fried chicken thigh, and pickle chips. Close and serve hot.

Notes

  • Brine chicken thighs at least 4 hours for the buttermilk to fully tenderize the meat.
  • Don't crowd the pot when frying; 2 pieces at a time keeps oil temp steady.
  • Rest fried chicken on a wire rack so steam doesn't soften the crust underneath.
  • Check internal temp with a thermometer; pull at 165 F / 74 C exactly.