Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large boneless, skinless chicken breasts (about 1.25 lb / 570 g), halved horizontally
- 1 cup (240 ml) buttermilk + 1 large egg + 1 tbsp hot sauce
- 1 tsp kosher salt, 1 tsp sugar, 1/2 tsp black pepper
- 1 1/2 cups (195 g) all-purpose flour + 1/2 cup (60 g) cornstarch
- 2 tsp kosher salt, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1 tsp baking powder
- 6 cups (1.4 L) neutral oil for frying
- 4 brioche buns + 2 tbsp soft butter
- 1/2 cup (120 g) mayonnaise, 1 1/2 cups shredded iceberg lettuce, 16 dill pickle chips
- Optional chili-honey: 4 tbsp honey, 1 1/2 tbsp hot sauce, 1 tsp crushed red pepper, 1 tsp apple cider vinegar, pinch salt
Do This
- 1) Pound chicken to 1/2 inch thickness; marinate in buttermilk, egg, hot sauce, salt, sugar, pepper for 30 minutes (up to 24 hours).
- 2) Stir optional chili-honey ingredients in a small pan; warm gently to loosen.
- 3) Mix flour, cornstarch, salt, paprika, garlic powder, onion powder, cayenne, baking powder.
- 4) Dredge chicken: lift from marinade, coat in flour mix, dip back into marinade briefly, then back into flour to form craggly bits. Rest 10 minutes.
- 5) Fry in 350°F (175°C) oil, 5–7 minutes per piece, until deep golden and 165°F (74°C) inside. Drain on a wire rack.
- 6) Toast buttered brioche buns cut-side down in a skillet until golden, 1–2 minutes.
- 7) Spread mayo on buns, add lettuce and pickles, top with crispy chicken; drizzle chili-honey if using. Serve hot.
Why You’ll Love This Recipe
- Ultra-crispy, craggly crust that stays crunchy thanks to a flour–cornstarch blend and double dredge.
- Juicy chicken every time from a simple buttermilk marinade.
- Easy pantry spices deliver classic fried chicken flavor without fuss.
- Optional spicy chili-honey adds a sweet-heat finish that takes it over the top.
Grocery List
- Produce: Iceberg lettuce
- Dairy: Buttermilk, unsalted butter, eggs, brioche buns
- Pantry: Boneless skinless chicken breasts, neutral frying oil, all-purpose flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne, baking powder, dill pickle chips, mayonnaise, honey, hot sauce, crushed red pepper, apple cider vinegar
Full Ingredients
Chicken & Marinade
- 2 large boneless, skinless chicken breasts (about 1.25 lb / 570 g), halved horizontally to make 4 cutlets
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1 tablespoon hot sauce (mild or spicy, your choice)
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
Crispy Dredge
- 1 1/2 cups (195 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon baking powder
For Frying
- 6 cups (1.4 L) neutral oil (peanut, canola, or vegetable), enough for 1 1/2 inches of oil in a Dutch oven or deep skillet
To Serve
- 4 brioche buns, split
- 2 tablespoons unsalted butter, softened (for toasting buns)
- 1/2 cup (120 g) mayonnaise
- 1 1/2 cups shredded iceberg lettuce
- 16 dill pickle chips (about 4 per sandwich)
Optional Spicy Chili-Honey
- 4 tablespoons (60 ml) honey
- 1 1/2 tablespoons hot sauce
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon apple cider vinegar
- Pinch kosher salt
Step-by-Step Instructions
Step 1: Prep and Marinate the Chicken
Halve each chicken breast horizontally to create 4 even cutlets. Place each piece between two sheets of parchment and gently pound to about 1/2 inch thickness for even cooking. In a medium bowl, whisk together buttermilk, egg, hot sauce, salt, sugar, and black pepper. Submerge the chicken, cover, and marinate for at least 30 minutes (up to 24 hours in the refrigerator). Longer marinating yields juicier, more flavorful chicken.
Step 2: Make the Optional Chili-Honey
In a small saucepan over low heat, combine honey, hot sauce, crushed red pepper, vinegar, and a pinch of salt. Warm just until loosened and pourable, 1–2 minutes; do not boil. Set aside. The gentle heat blooms the chiles and balances sweetness with tang.
Step 3: Mix the Crispy Dredge
In a wide bowl, whisk together flour, cornstarch, kosher salt, paprika, garlic powder, onion powder, cayenne, and baking powder. The cornstarch and baking powder help create a light, shatteringly crisp crust with lots of craggly bits.
Step 4: Double Dredge for Maximum Crunch
Lift a chicken piece from the marinade, letting excess drip off. Coat thoroughly in the flour mixture, pressing to adhere. Dip it quickly back into the marinade, then return it to the flour, tossing and pressing to form rough, shaggy edges. Place on a wire rack and repeat with remaining pieces. Let the dredged chicken rest 10 minutes; this sets the coating so it won’t slide off in the oil.
Step 5: Fry to Golden Perfection
Heat 1 1/2 inches of oil in a heavy pot to 350°F (175°C). Fry 2 pieces at a time, adjusting heat to maintain 325–340°F (165–170°C). Cook 5–7 minutes, turning once, until deep golden brown and the thickest part registers 165°F (74°C). Transfer to a clean wire rack set over a sheet pan to drain and stay crisp. Repeat with remaining chicken.
Step 6: Toast the Buns and Prep Toppings
Spread butter on the cut sides of the brioche buns. Toast in a skillet over medium heat, cut-side down, until golden, 1–2 minutes. Have mayonnaise, shredded lettuce, and pickle chips ready to go so you can assemble while the chicken is hot and ultra-crispy.
Step 7: Assemble and Serve
Spread mayo generously on both bun halves. Pile lettuce on the bottom bun, add pickle chips, then top with a piece of crispy chicken. Drizzle with the warm chili-honey if using. Cap with the top bun and serve immediately while the chicken is crackly and steaming.
Pro Tips
- Rest the dredged chicken for 10 minutes before frying—this prevents the coating from slipping off.
- Use a thermometer. Keeping oil between 325–340°F avoids greasy crusts (too low) or burning (too hot).
- Fry in batches and drain on a wire rack, not paper towels, to maintain crunch.
- For extra ridges, lightly squeeze the coated chicken in the flour to create craggy bits that crisp up beautifully.
- Pull the chicken when it hits 163–165°F; carryover heat will finish it without overcooking.
Variations
- Spicy Deluxe: Add 1 teaspoon cayenne to the dredge and use the chili-honey plus spicy mayo (mayo mixed with hot sauce).
- Air Fryer: Spray dredged chicken with oil and cook at 390°F (200°C) for 12–15 minutes, flipping halfway, until 165°F. Texture is lighter but still crisp.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour; keep the cornstarch as written.
Storage & Make-Ahead
Fried chicken is best fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Recrisp on a wire rack set over a sheet pan at 400°F (205°C) for 10–12 minutes. To make ahead, marinate the chicken up to 24 hours and pre-mix the dredge. Toast buns just before serving. Chili-honey keeps in the fridge for 2 weeks; warm gently to loosen.
Nutrition (per serving)
Approximately 800 calories; 35 g protein; 52 g carbohydrates; 43 g fat; 1450 mg sodium. Values will vary based on oil absorption, bun size, and condiments.
