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Fried Chicken Sandwich With Bread & Butter Pickles

With perfectly crispy chicken, crunchy pickles and a little heat, this is the ultimate fried chicken sandwich.



  • 4 boneless, skin-on or skinless chicken thighs
  • Peanut, vegetable or canola oil, for frying
  • Marinade:
  • 2 large eggs, lightly beaten
  • 1 cup buttermilk
  • 1/4 cup your favorite hot sauce
  • 1 tablespoon paprika
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 teaspoons cayenne pepper
  • Kosher salt and freshly ground black pepper
  • Splash of pickle brine
  • Flour dredge:
  • 2 cups all-purpose flour
  • 2/3 cup cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • Seasoned mayonnaise:
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon celery seeds
  • Splash of pickle brine
  • Freshly cracked black pepper
  • For the sandwiches:
  • 4 soft seeded buns
  • Iceberg lettuce, sliced
  • Tomatoes, sliced
  • Homemade bread & butter pickles

Let's get Cooking...

  1. In a large bowl, whisk the eggs, buttermilk, hot sauce, paprika, onion and garlic powders, oregano, cayenne pepper, 1 tablespoon salt, freshly ground black pepper, and splash of pickle brine. Place chicken thighs in liquid and turn to coat pieces. Wrap with plastic and refrigerate for at least 2 hours, up to 24 hours.
  2. In a Dutch oven or heavy-bottomed pot, heat 2 inches of oil over medium-high heat.
  3. Remove chicken from refrigerator. In a medium bowl, whisk together the flour, cornstarch, paprika, onion and garlic powders, oregano, cayenne, salt, and freshly ground black pepper. Pour 2 tablespoons liquid marinade into the flour mixture and mix in using a fork to create clumps. This will add texture to the fried chicken. Dip chicken pieces in flour mixture before cooking.
  4. When oil reaches 350°F, cook chicken pieces until golden brown and crisp, about 6 minutes per side. Transfer to a wire rack over a baking sheet lined with paper towels to drain. Season with salt.
  5. In a small bowl, whisk together the mayonnaise, Dijon, lemon juice, celery seeds, freshly cracked black pepper, plus 1 tablespoon pickle juice.
  6. Spread seasoned mayonnaise on both sides of the bun. Assemble sandwiches: lettuce, tomato, fried chicken, hot sauce, pickles.