This fried chicken sandwich features buttermilk-marinated boneless chicken thighs fried to golden-brown crispness and topped with umami-rich black garlic mayo, dill pickles, and brioche. The overnight marinade and textured flour dredge deliver restaurant-quality results at home.
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In a large bowl whisk together the buttermilk, 2 tsp (10g) salt, 2 tsp (7g) garlic powder and serrano powder. Add in the chicken thighs and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge for at least 1 hour, but for best results marinate overnight.
In a large baking dish whisk together the flour, 2.5 tsp (13g) salt, 2 tsp (7g) garlic powder, smoked paprika, oyster mushroom powder, and cayenne (if using).
Drizzle a few spoonfuls of the buttermilk marinade into the flour dredge. Toss together with your hands to create some texture within the flour.
Add a piece of chicken into the flour and firmly press the flour into every piece of the chicken to ensure it is evenly and completely coated. Shake off any excess flour and place on a baking sheet. Repeat with the remaining pieces of chicken.
In a large deep pan or medium-sized pot add enough oil to come a little over half way up the sides — at least 2 inches (5cm) of oil. Clip a fry thermometer to the side of the pan and heat the oil to 350°F (175°C).
Gently add 1-2 pieces of chicken into the hot oil, making sure not to overcrowd the pan. Adjust heat as needed to maintain fry temperature and fry the chicken for 6-10 minutes, or until golden brown, crispy and cooked to 165°F (73°C). Remove the chicken to a sheet tray lined with a cooling rack. Let the oil return to temperature and continue frying the remaining chicken.
For the mayonnaise: Place the black garlic cloves on your cutting board and use the side of your knife to crush and puree the garlic into a paste.
Add the garlic paste to a bowl along with the mayonnaise, hot sauce, smoked paprika, kosher salt, and lemon juice. Stir to combine. Set aside.
Toast as many burger buns as you have fried chicken pieces.
Generously spread mayonnaise on the top and bottom buns, adding a little extra to the center since it will spread when the sandwich is assembled.
Shingle the pickles over the bottom bun, top with a piece of fried chicken, then the top bun. Serve.
Fried chicken is best served immediately. Leftover chicken and mayo can be refrigerated separately for up to 3 days; reheat chicken at 350°F (175°C) for 5–7 minutes to restore crispness.
fry thermometer (clip-on or instant-read) · deep pan or medium pot (at least 3-quart capacity for frying)
Yes, but increase fry time to 10-12 minutes and verify internal temperature reaches 165°F (73°C). Boneless thighs cook faster and more evenly.
Marinate for at least 1 hour, but overnight (8-12 hours) yields the best flavor and tenderness. Do not exceed 24 hours or the buttermilk will over-tenderize the meat.
Heat oil to 350°F (175°C) and maintain that temperature throughout frying. Use a clip-on fry thermometer to monitor; oil that is too cool yields greasy chicken, too hot burns the outside before cooking through.
Yes, prepare it up to 2 days in advance and store in an airtight container in the refrigerator. The flavors meld and deepen overnight.
Fry for 6-10 minutes until the exterior is golden brown and crispy, then verify internal temperature with a meat thermometer—it must reach 165°F (73°C) at the thickest part.
