Difficulty Medium
Cook Time 25 min
Heat Spicy 🔥
This is your master guide to creating over 120 wild and creative fried chicken sandwiches, each with its own unique sauce, seasoning, and toppings. Every sandwich starts with crispy lard-fried chicken thighs on buttered potato buns, then goes in a completely different flavor direction — from classic Buffalo to crazy combos like Blueberry Bacon Banana PB.
✨ 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 tablespoons chicken bouillon powder 2 tablespoons seasoning blend (varies per sandwich style) 2 cups buttermilk 2 large eggs 4 lbs lard or beef tallow for frying 8 yellow potato buns or brioche buns 4 tablespoons butter (for toasting buns) Your choice of sauce (varies per sandwich — see master list) Your choice of toppings (varies per sandwich — pickles, slaw, cheese, etc.) Directions 1 Prepare breading station: In one bowl, whisk together buttermilk and eggs. In another bowl, combine flour, potato starch, chicken bouillon, and seasonings appropriate to your chosen sandwich style (curry powder for Tikka Masala, Cajun spices for Buffalo, etc.). 2 Pound chicken thighs to even thickness. Dip each thigh in buttermilk mixture, then dredge in seasoned flour mixture, pressing firmly to coat. For extra crispy coating, double-dip: back in buttermilk, then flour again. 3 Heat lard or tallow in a large cast iron skillet or Dutch oven to 350°F. Fry chicken thighs 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Work in batches to avoid crowding. Drain on wire rack. 4 While chicken rests, butter both sides of buns and toast in a skillet until golden. Prepare your chosen sauce and toppings based on the sandwich style you're making. 5 Build sandwich: Bottom bun, fried chicken thigh, generous amount of sauce, toppings that complement your chosen flavor profile, top bun. Serve immediately while chicken is hot and crispy.
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