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Fried Chicken Sandwich

Recipe photo courtesy of Bryan Gardner

A buttermilk fried chicken thigh with unbelievably crisp skin is the centerpiece of this hearty sandwich. It's served on a squishy bun with homemade tartar sauce, shredded lettuce, and dill pickles.

Total Time Prep Yield


Tartar Sauce



Cook's Notes

The Secret to Perfectly Crispy Fried Chicken
Adding a small amount of liquid to half the dry mixture will create craggy pieces that cling to the chicken and fry up extra crispy. Also important for crisp, not soggy chicken: bring ingredients to room temperature at least 30 minutes before cooking to keep the oil temperature from dropping too much.

Bonus Fried Chicken Snack
After frying chicken thighs, toss the removed oysters (the small tender piece of meat that hangs from the inside of each thigh) in remaining flour and buttermilk mixtures and fry until golden and cooked through, about 2 minutes. Serve as a side snack with tartar sauce.

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How would you rate this recipe?
  • MS11723019
    9 MAR, 2019
    I marinated the chicken in buttermilk and no salt poultry seasoning overnight. I then dipped the chicken in the buttermilk mixture also seasoned with no salt poultry seasonings.Then into the flour mixed with salt and black pepper. I made sure to cover every inch of chicken with the flour. I used vegetable oil and fried the chicken in a wok. I placed the chicken on a wire rack to cool. OMGOSH! The chicken was so crispy and juicy. Best fried chicken ever !

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