Go Back
–+ servings
Fried Chicken Sandwich

Crispy Fried Chicken Sandwich with Buttermilk Magic

Experience the ultimate Fried Chicken Sandwich with this crispy, juicy delight featuring homemade spicy aioli and pickles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 8 hours
Total Time 8 hours 35 minutes
Servings: 4 sandwiches
Course: Chicken
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Bone-in, skinless for maximum juiciness
  • 2 cups Buttermilk Can substitute with yogurt or milk mixed with vinegar
  • 2 tablespoons Hot Sauce Adjust based on heat preference
  • 1 teaspoon Garlic Powder Or use fresh garlic
  • 1 teaspoon Onion Powder Optional
  • 1 teaspoon Paprika Smoked paprika recommended
  • 1 teaspoon Sugar Can substitute with honey or maple syrup
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Ground Black Pepper
For the Coating
  • 1 cup Potato Starch Can substitute with cornstarch or all-purpose flour
For the Spicy Aioli
  • 1 cup Mayonnaise Homemade enhances freshness
  • 2 cloves Garlic Cloves Can use black garlic for sweetness
  • 1 tablespoon Balsamic Glaze or Vinegar Vinegar works as a substitute
  • 1 tablespoon Whole Grain Mustard Can substitute with Dijon mustard
For Assembling
  • 4 pieces Brioche Burger Buns Gluten-free or lettuce leaves for low-carb option
  • 1 cup Pickles Spicy pickles recommended
  • Optional Vegetables Lettuce, tomatoes, cheese, etc.

Equipment

  • Deep Fryer
  • Large Plate
  • Ziplock Bag
  • Bowls
  • Wire Rack
  • Immersion Blender

Method
 

Step‑by‑Step Instructions
  1. Marinate Chicken: In a ziplock bag, combine chicken thighs with buttermilk, hot sauce, garlic powder, onion powder, paprika, sugar, salt, and pepper. Seal and refrigerate overnight.
  2. Prepare Dredging Station: Set up your dredging station with potato starch on a plate and separate the leftover marinade in a bowl.
  3. Coat Chicken: Dip marinated chicken in reserved marinade, then dredge in potato starch, ensuring a rough coating.
  4. Heat Oil: Heat frying oil to 375°F (190°C). Test with a pinch of potato starch; it should sizzle.
  5. Fry Chicken: Fry coated chicken for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F/75°C).
  6. Drain Chicken: Remove chicken using a slotted spoon and place on a wire rack to drain excess oil.
  7. Make Aioli: Blend mayonnaise, garlic, balsamic glaze, and mustard until smooth. Season to taste and refrigerate.
  8. Assemble Sandwich: Toast brioche buns, spread aioli, add fried chicken, pickles, and optional toppings.

Nutrition

Serving: 1sandwichCalories: 650kcalCarbohydrates: 35gProtein: 30gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

For best results, follow the marinating times and do not rush the dredging process. Experiment with aioli flavors for a personalized touch.

Tried this recipe?

Let us know how it was!