Difficulty Medium
Cook Time 20 min
Heat None
A master collection of over 120 outrageously creative fried chicken sandwiches, each with its own flavor profile and topping combination. Every sandwich starts with juicy chicken thighs fried in tallow or lard with a seasoned wet-and-dry batter, then loaded up with unique sauces and toppings that match the theme.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 lbs boneless skinless chicken thighs 2 cups all-purpose flour 2 cups potato starch 2 cups buttermilk 2 large eggs 3 tablespoons chicken bouillon powder 2 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon black pepper 1 teaspoon cayenne pepper 4 cups lard or beef tallow (for frying) 8 potato buns or brioche buns 4 tablespoons butter (for toasting buns) Your choice of sauce(s) from the master list Your choice of toppings based on sandwich theme (pickles, sliced tomatoes, shredded lettuce, pickled red onions, coleslaw, cheese, bacon, etc.) Directions 1 Pound chicken thighs to even thickness (about 1/2-inch thick). In a large bowl, whisk together buttermilk and eggs. Add chicken and marinate for at least 30 minutes (or up to overnight in the fridge). 2 Set up your breading station: In one shallow dish, mix flour, potato starch, chicken bouillon powder, paprika, garlic powder, onion powder, black pepper, and cayenne. Add any additional spices based on your chosen sandwich theme (curry powder, Italian seasoning, jerk seasoning, etc.). 3 Heat lard or tallow in a large cast-iron skillet or Dutch oven to 350°F. Remove chicken from buttermilk marinade, letting excess drip off. Dredge in seasoned flour mixture, press firmly to coat, dip back in buttermilk, then dredge again in flour for a thick double coating. 4 Fry chicken thighs 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Don't overcrowd the pan. Drain on a wire rack. 5 While chicken rests, butter both sides of buns and toast in a skillet until golden. Prepare your chosen sauce and toppings for the sandwich variety you're making. 6 Build your sandwich: Bottom bun, sauce, fried chicken thigh, additional sauce if desired, themed toppings (refer to master list for ideas), top bun. Serve immediately while hot and crispy.
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