Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large boneless, skinless chicken breasts (about 1 1/2 lb / 680 g total), cut into 4 thick fillets
- 2 cups (480 ml) buttermilk, 1 large egg, 1 tbsp hot sauce, 1 1/2 tsp kosher salt
- 1 1/2 cups (195 g) all-purpose flour, 1/2 cup (60 g) cornstarch, 1 tsp baking powder
- Spices: 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp fine salt, 1 tsp black pepper, 1/2 tsp white pepper, 1/2 tsp ground ginger, 1/2 tsp celery salt, 1/2 tsp dry mustard, 1/4 tsp cayenne
- Oil for frying (peanut or canola), about 2 qt (1.9 L)
- 4 brioche buns, 2 tbsp unsalted butter
- 1/2 cup (120 g) mayonnaise
- 16–24 crinkle-cut dill pickle chips
Do This
- 1) Cut chicken into 4 thick fillets; lightly pound to an even 3/4-inch thickness.
- 2) Whisk buttermilk, egg, hot sauce, and salt; marinate chicken 1–4 hours in the fridge.
- 3) Mix flour, cornstarch, baking powder, and spices; drip in 2 tbsp marinade to create shaggy bits.
- 4) Heat oil to 350°F (177°C). Set a wire rack over a sheet pan.
- 5) Double-dredge: flour mix → marinade → flour mix. Press hard for craggy ridges.
- 6) Fry at 350°F (177°C) until deep golden and 165°F (74°C) inside, 6–8 minutes per piece. Rest 5 minutes.
- 7) Butter and toast brioche; spread mayo, add chicken and crinkle-cut pickles. Serve hot.
Why You’ll Love This Recipe
- Extra-crispy, craggy crust: A cornstarch-flour blend plus a double dredge creates those crackly ridges.
- Juicy chicken breast: Buttermilk brine-style marinating keeps thick fillets tender and flavorful.
- True sandwich shop bite: Butter-toasted brioche, creamy mayo, and tangy crinkle-cut pickles hit the classic balance.
- Home-cook friendly: No special equipment needed beyond a thermometer and a heavy pot.
Grocery List
- Produce: Dill pickles (crinkle-cut chips)
- Dairy: Buttermilk, unsalted butter
- Meat: Boneless, skinless chicken breasts
- Bakery: Brioche buns
- Pantry: All-purpose flour, cornstarch, baking powder, mayonnaise, hot sauce, paprika, garlic powder, onion powder, black pepper, white pepper, ground ginger, celery salt, dry mustard, cayenne, kosher salt, frying oil (peanut or canola)
Full Ingredients
Chicken
- 2 large boneless, skinless chicken breasts (about 1 1/2 lb / 680 g total)
- 1 tsp kosher salt (for seasoning the chicken before marinating)
Buttermilk Marinade (and Wet Dip)
- 2 cups (480 ml) buttermilk
- 1 large egg
- 1 tbsp (15 ml) hot sauce (optional but recommended)
- 1 1/2 tsp kosher salt
Extra-Crispy Double-Dredge Coating
- 1 1/2 cups (195 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp baking powder
- 1 tsp fine salt
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp freshly ground black pepper
- 1/2 tsp white pepper
- 1/2 tsp ground ginger
- 1/2 tsp celery salt
- 1/2 tsp dry mustard powder
- 1/4 tsp cayenne pepper
For Frying
- About 2 quarts (1.9 L) peanut oil or canola oil (enough for 2–3 inches of depth in a heavy pot)
For the Sandwiches
- 4 brioche buns, split
- 2 tbsp (28 g) unsalted butter, softened
- 1/2 cup (120 g) mayonnaise
- 16–24 crinkle-cut dill pickle chips
Step-by-Step Instructions
Step 1: Cut and even out the chicken
Slice each chicken breast in half horizontally to make 4 thick fillets. If any piece is much thicker on one end, place it between two sheets of parchment paper and gently pound the thick end so each fillet is about 3/4 inch (2 cm) thick. This helps the chicken cook evenly without drying out.
Season both sides of the chicken lightly with 1 tsp kosher salt total.
Step 2: Make the buttermilk marinade
In a medium bowl, whisk together 2 cups (480 ml) buttermilk, 1 large egg, 1 tbsp hot sauce, and 1 1/2 tsp kosher salt until smooth.
Add the chicken fillets, turning to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
Step 3: Mix the extra-crispy flour dredge
In a wide, shallow bowl or baking dish (something you can press the chicken into), combine:
1 1/2 cups flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp fine salt, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1/2 tsp white pepper, 1/2 tsp ground ginger, 1/2 tsp celery salt, 1/2 tsp dry mustard, and 1/4 tsp cayenne.
Now for the “craggy ridges” trick: drizzle 2 tbsp of the buttermilk marinade into the flour mix and toss with your fingers until you get little shaggy clumps. Those clumps become the crackly bits on the finished chicken.
Step 4: Set up your fry station and heat the oil
Set a wire rack over a rimmed sheet pan for draining. This keeps the crust crisp (paper towels trap steam and soften it).
In a heavy-bottomed pot or Dutch oven, add oil to a depth of 2–3 inches (about 2 quarts / 1.9 L for most pots). Heat to 350°F (177°C) over medium to medium-high heat.
Use a thermometer and keep it in the oil. Temperature control is the difference between “extra crispy” and “greasy.”
Step 5: Double-dredge for extra-crispy ridges
Work with one piece of chicken at a time so your coating doesn’t get gummy.
First dredge: Lift a chicken fillet from the marinade and let excess drip off for 5–10 seconds. Press firmly into the seasoned flour mixture, coating all sides.
Back to wet: Dip the floured chicken back into the buttermilk marinade, coating lightly.
Second dredge: Return to the flour mix and press hard, especially around edges, to build thick, craggy ridges. Place on a clean plate or tray and repeat with remaining pieces.
Let the coated chicken sit at room temperature for 5 minutes while the oil comes back to 350°F (177°C). This quick rest helps the coating hydrate and cling.
Step 6: Fry until deep golden and fully cooked
Fry in batches of 2 pieces so you don’t crowd the pot (crowding drops the oil temperature and softens the crust).
Carefully lower chicken into the 350°F (177°C) oil. Fry, turning once halfway through, until deep golden brown and the internal temperature at the thickest point reaches 165°F (74°C), about 6–8 minutes per piece depending on thickness.
Transfer to the wire rack to drain. Let rest for 5 minutes before assembling; this keeps the crust crisp and the juices inside the chicken.
Between batches, let the oil return to 350°F (177°C).
Step 7: Butter and toast the brioche buns
Spread 2 tbsp (28 g) softened butter across the cut sides of the buns (about 1 1/2 tsp per bun).
Toast cut-side down on a skillet or griddle over medium heat until golden, 1–2 minutes. A toasted bun stays sturdy against the hot chicken and mayo.
Step 8: Assemble for the classic extra-crispy bite
Spread 1–2 tbsp mayonnaise on the bottom bun (and top bun too if you like it extra creamy).
Add one fried chicken fillet. Top with 4–6 crinkle-cut dill pickle chips, then close with the top bun.
Serve immediately while the crust is shatteringly crisp and the chicken is juicy.
Pro Tips
- Use a thermometer twice: Keep oil at 350°F (177°C) and cook chicken to 165°F (74°C). Guessing leads to greasy coating or dry chicken.
- Create “crag” on purpose: Those little buttermilk-flour clumps in the dredge are what fry up into crackly ridges. Don’t skip the drizzle-and-toss step.
- Press the coating on: After the second dredge, press firmly so the breading adheres in a thick layer (especially on edges).
- Drain on a rack, not paper towels: Airflow under the chicken keeps the crust crisp.
- Don’t rush the bun: A butter-toasted brioche bun adds flavor and helps prevent sogginess from mayo and steam.
Variations
- Spicy “Zinger-style”: Add 1 extra tsp cayenne to the flour mix and stir 1 tbsp hot sauce into 1/2 cup mayo for spicy mayo.
- Extra tangy pickles: Add 1 tsp pickle juice to the mayo per sandwich, or use a mix of dill and bread-and-butter pickles.
- Oven-warmed hold for a crowd: After frying, keep chicken on a rack in a 200°F (93°C) oven for up to 30 minutes (crust stays fairly crisp, but best is freshly fried).
Storage & Make-Ahead
Best fresh: This sandwich is at its crispiest right after frying.
Make-ahead: Marinate the chicken up to 4 hours in advance. You can also mix the dry dredge (without the buttermilk clumps) up to 2 days ahead; store airtight at room temperature, then add the 2 tbsp marinade right before breading.
Leftovers: Store fried chicken (unassembled) in an airtight container in the refrigerator for up to 2 days. Reheat on a wire rack over a sheet pan in a 425°F (218°C) oven until hot and crisp, 10–14 minutes, or to 165°F (74°C) internal. Toast fresh buns and assemble just before eating.
Do not microwave if you want to keep the crust crisp; it softens the coating quickly.
Nutrition (per serving)
Approximate, per sandwich (including bun, mayo, pickles; frying oil absorption varies): 900 calories, 45 g fat, 78 g carbohydrates, 45 g protein, 4 g fiber, 8 g sugar, 1700 mg sodium.
