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Buttermilk Black Pepper Fried Chicken Sandwiches
Andre Lewis

Buttermilk Black Pepper Fried Chicken Sandwiches

This is the craggy, peppery sandwich people picture when the fried-chicken argument starts. Buttermilk tenderizes the thighs while a little marinade drizzled into the flour creates the rough bits that fry extra crisp. Keep the oil near 350°F and the crust stays sturdy under pickles and tangy mayo.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken thighs about 1 1/2 lbs, trimmed
  • 1 1/2 cups buttermilk
  • 2 tsp kosher salt divided
  • 2 tsp coarsely ground black pepper divided
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 6 cups canola oil
  • 4 brioche buns split
  • 1/3 cup mayonnaise
  • 16 dill pickle chips

Method
 

  1. Whisk the buttermilk with 1 teaspoon salt and 1 teaspoon black pepper, add the chicken and refrigerate for 4 to 12 hours.
  2. Stir the flour, cornstarch, garlic powder, remaining salt and remaining black pepper in a wide bowl, then drizzle in 3 tablespoons of the buttermilk marinade and rub it into shaggy clumps.
  3. Lift each thigh from the marinade, press it firmly into the flour mixture and let the coated pieces stand on a rack for 10 minutes.
  4. Heat the canola oil in a deep heavy pot to 350°F, leaving at least 3 inches of headroom.
  5. Fry 2 thighs at a time for 6 to 8 minutes, turning once and adjusting the heat to keep the oil between 335°F and 350°F, until the crust is deep golden and the chicken reaches 165°F.
  6. Drain the chicken on a wire rack set over a sheet pan, not on paper towels, and rest it for 5 minutes.
  7. Toast the buns cut-side down in a dry skillet for 1 to 2 minutes, then spread both halves with mayonnaise and stack each with 1 fried thigh and 4 pickle chips.