Crispy Chicken Sandwich with Spicy Mayo

Name: Crispy Chicken Sandwich with Spicy Mayo
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
Yield: 4 sandwiches
Cuisine: American
Ingredients: 4 pieces bone-in chicken thighs (skin on); 2 cups buttermilk; 1 tbsp salt; 2 cups all-purpose flour; 1 tbsp paprika; 1 tsp garlic powder; 1 tsp black pepper; 4 brioche buns; 8 slices dill pickles; 1/2 cup mayonnaise; 1 tbsp hot sauce

80 min 4 sandwiches Medium

All Recipes

Crispy Chicken Sandwich with Spicy Mayo

This crispy chicken sandwich boasts a juicy brined thigh, craggy crust, and spicy mayo on a toasted brioche bun.

Prep

30 min

Cook

20 min

Total

80 min

Servings

Difficulty

Medium

If you've been searching for a fried chicken sandwich that rivals your favourite fast-food joint, look no further. Our crispy chicken sandwich combines a perfectly brined and fried chicken thigh with a spicy mayo that adds just the right amount of kick. The secret to this sandwich lies in the details: a craggy, golden crust that clings to the juicy meat within, complemented by the freshness of pickles and the softness of a toasted brioche bun. It's the kind of sandwich that will have you coming back for more, time and again.

Ingredients

Servings

Chicken and Brine

Coating

Sandwich Assembly

Instructions

Brine the chicken

In a large bowl, combine the buttermilk and salt. Submerge the chicken thighs, cover, and refrigerate for at least 30 minutes, up to 12 hours.

Pro tip: The longer you brine, the juicier the chicken.

Prepare the coating

In a shallow dish, mix the flour, paprika, garlic powder, and black pepper. Remove the chicken from the brine and let excess liquid drip off.

Coat the chicken

Dredge each thigh in the flour mixture, pressing to adhere. For extra crispiness, repeat this step for a double coating.

Heat the oil

In a large skillet, heat 5 cm (2 inches) of vegetable oil to 175°C (350°F).

Pro tip: Use a thermometer to maintain a steady oil temperature.

Fry the chicken

Fry the chicken in batches for 6–8 minutes per side or until golden brown and the internal temperature reaches 74°C (165°F), checking with a meat thermometer at the thickest part.

Pro tip: Avoid overcrowding the pan to maintain oil temperature.

Make the spicy mayo

Mix mayonnaise and hot sauce in a small bowl. Adjust the spice level to your preference.

Assemble the sandwiches

Toast the brioche buns, spread spicy mayo on both halves, add pickles, and top with the fried chicken. Serve immediately.

Pro tip: Toasting the buns adds a nice crunch and prevents them from getting soggy.

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Tips & Tricks

<ul><li>For extra crispiness, double-dredge the chicken in flour.</li><li>Brining ensures the chicken stays juicy and flavourful.</li><li>Resting the fried chicken on a wire rack keeps it crispy.</li><li>Use a meat thermometer to confirm doneness.</li></ul>

Serving Suggestions

Serve your crispy chicken sandwich with a side of sweet potato fries or a fresh coleslaw to balance the spicy mayo. A crisp, cold lager pairs beautifully with the richness of the sandwich. To make ahead, brine the chicken up to 12 hours and store it in the fridge. Once fried, store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain the crispiness.