Crispy Chicken Sandwich

Ingredients

• •4 boneless skinless chicken thighs (or 2 large breasts, halved horizontally)
• •240 ml (1 cup) buttermilk
• •1 tsp fine salt (for brine)
• •1 tsp smoked paprika (for brine)
• •1 tsp garlic powder (for brine)
• •1/2 tsp black pepper (for brine)
• •180 g (1.5 cups) plain flour
• •1 tsp fine salt (for dredge)
• •1 tsp smoked paprika (for dredge)
• •1 tsp garlic powder (for dredge)
• •1/2 tsp black pepper (for dredge)
• •1 litre (about 4 cups) neutral oil such as vegetable or sunflower, for frying
• •4 tbsp mayonnaise
• •1-2 tsp hot sauce such as Frank's or sriracha
• •4 brioche buns, split
• •16 slices dill pickle chips

Directions

1. 1BRINE (hands-on: 5 min, then wait 4 hours minimum or overnight): In a bowl or zip-lock bag, whisk together the buttermilk, 1 tsp salt, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp black pepper. Add the chicken pieces, making sure they are fully submerged. Seal and refrigerate for at least 4 hours and up to 12 hours. The acid and salt tenderise the meat and season it all the way through — this step is what separates a genuinely juicy sandwich from a dry one.
2. 2MAKE SPICY MAYO (hands-on: 2 min): Stir together the mayonnaise and hot sauce in a small bowl. Taste and add more hot sauce if you like. Cover and refrigerate until needed.
3. 3SET UP THE DREDGE (hands-on: 3 min): In a wide shallow bowl or dish, whisk together the flour, 1 tsp salt, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp black pepper. Drizzle 2 tablespoons of the used buttermilk brine into the flour and rub it in with your fingers to create small shaggy clumps — these clumps become the craggy, extra-crispy bits on the finished crust.
4. 4DREDGE THE CHICKEN (hands-on: 5 min): Lift each piece of chicken from the brine, letting the excess drip off for a few seconds but leaving a good coating of buttermilk on the surface. Press each piece firmly into the seasoned flour, turn it over, and press again. Pat and press the flour onto every side so it adheres in a thick, uneven layer. Set the dredged pieces on a wire rack and let them rest for 5 minutes while the oil heats — this rest helps the coating bond so it won't fall off in the fryer.
5. 5HEAT THE OIL SAFELY: Pour the oil into a large, heavy-based, deep pot — a Dutch oven is ideal. The oil should come no more than one third up the sides of the pot. Clip a thermometer to the side and heat over medium to medium-high until the oil reaches 175°C (350°F). This will take roughly 8–10 minutes. Never leave the hot oil unattended. Keep the pot lid nearby at all times — if the oil ignites, slide the lid on to smother the flame immediately and turn off the heat. Never use water on a grease fire.
6. 6FRY THE CHICKEN (cook time: 10–14 min total): Carefully lower 2 pieces of chicken into the hot oil using tongs — do not crowd the pot. The temperature will drop; adjust the heat to maintain 165–175°C throughout frying. Fry for 5–7 minutes per side until deeply golden brown and the internal temperature reads 74°C (165°F) on an instant-read thermometer. Lift onto a wire rack set over a baking tray — never drain on paper towels, which traps steam and softens the crust. Let the oil return to 175°C before frying the next batch.
7. 7TOAST THE BUNS (hands-on: 2 min): While the second batch fries, melt a small knob of butter in a skillet over medium heat. Place the brioche buns cut-side down and toast for 1–2 minutes until golden. Watch them closely — brioche toasts fast.
8. 8ASSEMBLE AND SERVE: Spread spicy mayo generously on both cut sides of each toasted bun. Place a piece of hot fried chicken on the bottom half, lay 4 pickle slices on top of the chicken, then close the bun. Serve immediately — the crust is at its peak in the first 5 minutes.

💡 Let the dredged chicken rest on the rack for at least 5 minutes before frying — it makes the coating stick far better and prevents it peeling away in the oil.

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