Crispy Buttermilk Fried Chicken Sandwich with Spicy Mayo Step-by-step instructions

Before you start

Before starting, set up the workspace: combine the marinade in a large bowl, measure the flour, and have the oil in a heavy pot. Remove the chicken from the fridge, let it sit at room temperature for up to 30 minutes, then add to the marinade.

The oil should be heating while the chicken marinates. Have a wire rack ready for draining the fried chicken and a clean plate for the dredged pieces.

Instructions

Marinate and Prep

1. 1Marinate the Chicken
   In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, garlic powder, onion powder, and smoked paprika. Add the chicken breasts and turn to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
   Look for The chicken is fully submerged in the marinade.
   Tip For thinner cutlets, pound the breasts to an even 1/2-inch thickness before marinating.
2. 2Prepare the Breading
   In a shallow dish, combine the flour, salt, and black pepper. Set near the stove.
   Look for The flour mixture is seasoned and ready.
   Tip Use a wide dish so the chicken fits easily.

The chicken is soaking in a tangy, spicy buttermilk mixture. The flour is seasoned and waiting. The oil is heating. The kitchen smells of garlic, paprika, and pickle brine. The chicken should be fully coated and the flour mixture smooth with no lumps.

Fry to Crispy Perfection

3. 3Heat the Oil
   Pour the vegetable oil into a Dutch oven or deep skillet. Heat over medium-high until a deep-fry thermometer registers 350°F (175°C).
   Look for The oil shimmers and the thermometer reads 350°F.
   Tip Maintain the temperature between 325°F and 350°F while frying.
4. 4Dredge the Chicken
   Remove each chicken breast from the marinade, letting excess drip off. Dredge in the flour mixture, pressing to adhere. Shake off excess and set on a plate.
   Look for The chicken is evenly coated with flour.
   Tip For a thicker crust, dip back into the marinade and flour again.
5. 5Fry the Chicken
   Carefully place the chicken in the hot oil, working in batches. Fry until golden brown and the internal temperature reaches 165°F (74°C), about 5–7 minutes per side. Transfer to a wire rack to drain.
   Look for The crust is deep golden and crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not crowd the pan; fry in batches to keep the oil temperature steady.

The chicken is frying in batches, turning deep golden brown. The crust crackles as it hits the oil. The internal temperature reads 165°F.

The pieces are resting on a wire rack, releasing steam but staying crisp. The oil is clean and at the right temperature.

Toast and Assemble

6. 6Toast the Buns
   Spread the softened butter on the cut sides of the brioche buns. Heat a skillet over medium heat and toast the buns, cut side down, until golden brown.
   Look for The buns are golden and fragrant.
   Tip Toast just until golden, about 1–2 minutes.
7. 7Make the Spicy Mayo
   In a small bowl, stir together the mayonnaise and hot sauce until smooth.
   Look for The mayo is pink and well combined.
   Tip Adjust the hot sauce to taste.
8. 8Assemble the Sandwiches
   Spread the spicy mayo on the bottom halves of the toasted buns. Layer with dill pickle slices, then the fried chicken. Top with the other bun halves and serve immediately.
   Look for The sandwich is tall and packed with pickles and chicken.
   Tip Serve right away to keep the crust crisp.

The buns are buttered and toasted until golden. The spicy mayo is mixed and ready. The pickles are stacked on the bottom buns, the chicken is placed on top, and the sandwich is closed. The first bite yields a loud crunch, with mayo and pickle juice dripping.

Common mistakes

A common mistake is overcrowding the pan, which lowers the oil temperature and results in soggy crust. Fry in batches and keep the oil at 350°F. Another is not letting excess marinade drip off before dredging — too much liquid makes the flour turn to paste.

Press the flour firmly onto the chicken to ensure a good coating. Finally, do not skip toasting the buns; it adds texture and prevents sogginess.

How to tell it’s done

The chicken is done when the crust is deep golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The crust should feel crisp and shatter when bitten.

If the oil temperature drops too low, the chicken will absorb oil and become greasy; if it is too high, the crust will burn before the inside cooks. Let the chicken rest on a wire rack for a few minutes before assembling.

• Poultry: 165°F (74°C) in the thickest part