Spicy Fried Chicken Sandwich

Ultra-crispy double-fried chicken thighs, soaked in a bold gochujang-buttermilk marinade, stacked on toasted brioche with melty American cheese, crunchy pickles, and a punchy garlic-sriracha mayo. A top-tier fried chicken sandwich that absolutely destroys fast food versions.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4

Course: Main Course

Cuisine: American

Calories: 930

Ingredients Method Notes

Ingredients

Marinade

600 g chicken thighs deboned weight; large; skin left on
240 ml buttermilk
30 ml hot sauce
3 g white pepper
16 g gochujang
1 tsp MSG
10 g kosher salt
6 g sugar
9 g garlic powder

GARLIC–SRIRACHA MAYO

0.67 cup mayonnaise
0.25 tsp MSG
3 cloves garlic finely grated
3 tbsp sriracha
item kosher salt to taste
item freshly cracked black pepper to taste

DREDGE & FRY

300 g all-purpose flour
75 g potato starch
6 g kosher salt
1 tsp MSG
3 g garlic powder
3 g onion powder
6 g black pepper
3 g baking soda
3.3 L vegetable oil for frying

ASSEMBLY

item unsalted butter for toasting
4 item brioche or burger buns
item mayo for spreading the bottom bun
4 slices American cheese
4 item dill pickles sliced into thin rounds

Method

Debone the Chicken

Place the thighs skin-side down. Using a small sharp knife, trace along the bone to expose it. Scrape the meat away from the bone until only the knuckle joints remain attached, then cut them free. Leave the skin fully intact.

Make the Marinade

In a large bowl, whisk together the buttermilk, hot sauce, white pepper, gochujang, MSG, kosher salt, sugar, and garlic powder until smooth.

Marinate the Chicken

Add the deboned thighs to the marinade and ensure every piece is fully coated. Cover and refrigerate overnight for best results, or at least 30–60 minutes if you're pressed for time.

Make the Garlic–Sriracha Mayo

In a separate bowl, whisk together mayonnaise, MSG, grated garlic, and sriracha. Season with salt and pepper to taste. Refrigerate until serving.

Prepare the Dredge

In a large bowl, whisk together flour, potato starch, kosher salt, MSG, garlic powder, onion powder, and black pepper until fully combined.

Thicken the Marinade for Dipping

Remove the chicken from the marinade and set aside. Whisk ½ cup of the dredge mixture plus the baking soda directly into the marinade to thicken it into a batter-like consistency.

Double-Coat the Chicken

Dip each chicken thigh back into the marinade batter, letting excess drip off. Transfer to the dredge and press firmly so every surface is fully coated. Set aside on a tray and repeat for all pieces.

First Fry — Build the Crust

Heat the oil in a heavy pot to 300°F (149°C). Fry the chicken in batches for 2–4 minutes until the bubbling reduces and the coating sets. The color will still be pale — that’s correct. Drain on a wire rack.

Second Fry — Get That Golden Crunch

Increase oil temperature to 350°F (177°C). Fry the chicken again for 2–3 minutes until deeply golden and shatteringly crisp. Drain on paper towels.

Toast the Buns

Melt a small amount of butter in a skillet over medium heat. Add the buns cut-side down and toast until golden and crisp. Repeat with remaining buns.

Assemble the Sandwiches

Spread mayo on the bottom bun. Add a slice of American cheese, pickle slices, and the hot, crispy fried chicken. Spread 2 Tbsp of garlic–sriracha mayo on the top bun, close the sandwich, and repeat for all servings.

Serve

Let the sandwiches rest for 2 minutes so the cheese softens, then dig in while everything is still piping hot and ultra-crispy.

Notes

For the juiciest chicken, marinate overnight — the buttermilk tenderizes the meat deeply.
Double-frying is non-negotiable; it’s what gives you that signature crackly crust.
Potato starch is key — all flour will work, but the result will be noticeably less crispy.
If your buns aren’t buttery enough, toast them with an extra teaspoon of butter for maximum flavor.