Ingredients
Method
- Prepare the Chicken: If your chicken breasts are thick, slice them horizontally to create thinner cutlets, about 1/2 to 3/4 inch thick. Lightly pound them between two sheets of plastic wrap to an even thickness.
- Marinate the Chicken: In a shallow dish or a large zip-top bag, combine the buttermilk and hot sauce. Add the chicken cutlets, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours (up to overnight).
- Set Up Dredging Station: While the chicken marinates, prepare your dry ingredients. In a large, shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- Heat the Oil: Pour vegetable or peanut oil into a heavy-bottomed pot or Dutch oven (about 2 inches depth). Heat over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer for accuracy.
- Dredge the Chicken: Working with one piece of chicken at a time, remove it from the buttermilk marinade, letting any excess drip off (do not pat dry). Dredge the chicken liberally in the flour mixture, pressing firmly to ensure the coating sticks well. Shake off any excess. For an extra crispy coating, dip the chicken back into the buttermilk briefly, then return it to the flour mixture for a second dredge.
- Fry the Chicken: Carefully lower 1-2 pieces of breaded chicken into the hot oil, ensuring you don't overcrowd the pot. Fry for 5-7 minutes per side, or until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).
- Drain and Rest: Using tongs, transfer the cooked chicken to a wire rack set over a baking sheet to drain any excess oil. Lightly sprinkle with a little extra salt while hot. Keep the cooked chicken warm in a low oven (around 200°F/90°C) while you fry the remaining pieces.
- Prepare the Sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, and honey.
- Assemble the Sandwiches: Lightly toast your brioche buns for a minute or two, if desired. Spread a generous amount of the prepared sauce on both halves of each bun. Place a warm, crispy chicken cutlet on the bottom bun. Top with plenty of dill pickle slices. Place the top bun on, and serve immediately.
Notes
Marinating time is key; at least 30 minutes, but 2-4 hours or overnight is best for maximum tenderness and flavor.
The double dredge is non-negotiable for true crispiness, creating extra layers and craggly bits.
Monitor oil temperature diligently with a kitchen thermometer; aim for a consistent 350-375°F (175-190°C).
Do not overcrowd the pot when frying; work in batches to maintain a steady oil temperature.
Rest the fried chicken on a wire rack to drain excess oil and prevent the bottom from becoming soggy. Sprinkle with salt immediately after frying.
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in an oven (375°F/190°C for 15-20 minutes) or air fryer (350°F/175°C for 8-12 minutes) to maintain crispiness; avoid the microwave.
For advance prep, marinate chicken overnight, mix dry dredging ingredients ahead of time, and make the sandwich sauce up to 2-3 days in advance.
Substitutions: If no buttermilk, make a substitute by adding 1 tablespoon white vinegar or lemon juice to 1.5 cups regular milk and letting it sit for 5-10 minutes. Omit hot sauce or swap for 1 teaspoon smoked paprika. For gluten-free, use a 1:1 gluten-free all-purpose flour blend.
Variations: Chicken thighs can be used instead of breasts. For a non-fried option, bake at 400°F (200°C) for 20-25 minutes or air fry at 375°F (190°C) for 15-20 minutes. For extra spice, increase cayenne pepper or add more hot sauce. Experiment with potato rolls or classic sesame seed buns.