Best Fried Chicken Sandwiches Recipe

INGREDIENTS

Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag and refrigerate at least 4 hours or up to overnight.4 boneless, skinless chicken thighs,½ cup buttermilk,1 teaspoon hot sauce,4 teaspoons kosher salt
Heat 1½ inches of canola oil in a dutch oven or large pot to 350°F.Canola oil
In a wide bowl, combine the flour, remaining salt, pepper, garlic powder, and smoked paprika. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.1½ cups all-purpose flour,1 teaspoon freshly ground black pepper,2 teaspoons garlic powder,2 teaspoons smoked paprika
Fry 2 pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool.
Make the sauce by combining all sauce ingredients in a small bowl.½ cup mayonnaise,1 teaspoon smoked paprika,1 teaspoon hot sauce
Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, pickles, cabbage, and the top bun.4 brioche burger buns,1 cup thinly sliced cabbage,Bread and butter pickles

Let the chicken marinate for at least 4 hours in the buttermilk, longer if possible. If the chicken can marinate at least this long (or even overnight), you’ll be sure to have the juiciest fried chicken!
Make sure your oil is at 350°F before frying the chicken.
Fry the chicken in batches, don’t overcrowd the pot.
Store the chicken separately from the buns and toppings, and assemble just before eating!
To reheat, place chicken on a wire rack set in a baking sheet and cook in a 400°F oven for 12-15 minutes.

Storage: Store fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.