BA's Best Fried Chicken Sandwich

Ingredients for BA's Best Fried Chicken Sandwich

• 1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt

• 1 teaspoon light brown sugar

• 1 teaspoon baking powder

• 4 skin-on or skinless, boneless chicken thighs

• 1 garlic clove, finely grated

• 2 tablespoons fresh lemon juice

• 1/2 cup mayonnaise

• 2 tablespoons finely chopped chives

• 1/2 teaspoons celery seeds

• 1/2 teaspoons freshly ground black pepper

• Kosher salt

• 190g plain flour

• 40g cornflour

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon paprika

• 2 teaspoons cayenne pepper

• 2 tablespoons kosher salt, plus more

• 1 large egg, beaten to blend

• 240ml buttermilk

• 2 tablespoons bourbon (optional)

• 45ml hot sauce, plus more for serving (optional)

• Peanut or vegetable oil (for frying

• about 1200g )

• 4 soft seeded hamburger buns

• 3 tablespoons unsalted butter, melted

• Bread-and-Butter Pickles (for serving), plus 1 tablespoon brine

• 4 cups thinly sliced iceberg lettuce

• Freshly ground black pepper

• A deep-fry thermometer

Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you won’t need all of it). Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.

Combine garlic and lemon juice in a medium bowl; let sit 10 minutes. Mix in mayonnaise, chives, celery seeds, and pepper; season with salt.

Whisk flour, cornflour, garlic powder, onion powder, paprika, cayenne, and 2 tablespoons salt in a medium bowl. Whisk egg, buttermilk, bourbon (if using), and 45ml hot sauce in another medium bowl. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack. Pour 3 tablespoons buttermilk mixture into flour mixture and work in with your fingers. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.

Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 177°C. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5–8 minutes per batch. Transfer to a wire rack set over paper towels to drain.

Heat a dry large skillet, preferably cast iron, over medium. Brush cut sides of buns with butter and, working in batches, cook, cut side down, until deep golden brown, about 2 minutes per batch.

Mix 1 tablespoon pickle brine into 2 tablespoons seasoned mayonnaise in a medium bowl. Add lettuce, season with salt and pepper, and toss to coat. Spread some seasoned mayonnaise over cut sides of buns. Build sandwiches with pickles, fried chicken, slaw, and more hot sauce, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.