Crispy Fried Chicken Sandwiches

Ingredients

For the Dry Rub:

• 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, divided
• 1 tsp. freshly ground pepper
• 1 tsp. light or dark brown sugar
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. Paprika

For the Chicken:

• 4 skinless, boneless chicken thighs (about 1¼ lb.)
• 3 Tbsp. gochujang (Korean hot pepper paste)
• 2 Tbsp. plus 2 tsp. unseasoned rice vinegar
• 1 Tbsp. soy sauce
• 3 Tbsp. light or dark brown sugar
• ¼ cup finely chopped dill
• ¼ cup mayonnaise
• ⅔ cup all-purpose flour
• ½ cup sesame seeds
• ⅓ cup plus ½ cup potato starch or cornstarch
• 1 large egg
• 2 Tbsp. vodka or water
• Vegetable oil (for frying; 6–8 cups)

For Serving:

• 4 potato buns, split and lightly toasted
• Shredded iceberg lettuce
• Bread-and-butter pickles

Instructions

1. In a small bowl, mix together 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, pepper, brown sugar, garlic powder, onion powder, and paprika. Place the chicken thighs on a large plate and generously sprinkle the dry rub over them (you’ll have some extra seasoning left). Let the chicken sit at room temperature for at least 15 minutes or refrigerate for up to 1 hour.
2. In a small saucepan, combine the gochujang, 2 Tbsp. unseasoned rice vinegar, soy sauce, and remaining 3 Tbsp. brown sugar. Cook over medium heat until the mixture bubbles and thickens slightly, about 3 minutes. Remove from heat and set the glaze aside.
3. In a small bowl, mix together the chopped dill, mayonnaise, and remaining 2 tsp. unseasoned rice vinegar. Season with salt to taste and set aside.
4. In a shallow bowl, whisk together the flour, sesame seeds, potato starch or cornstarch, and remaining 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. In another shallow bowl, whisk together the egg and vodka or water until smooth.
5. Pour vegetable oil into a large Dutch oven or heavy pot, filling it to about 2 inches deep (6–8 cups). Heat over medium-high until the oil reaches 375°F on a deep-fry thermometer.
6. While the oil heats, coat the chicken in the remaining potato starch or cornstarch. Shake off any excess, dip the chicken into the egg wash, and then dredge it in the flour mixture, ensuring an even coating.
7. Working in batches, fry the chicken in the hot oil, turning once halfway through cooking, until deeply golden brown and crispy, 5–7 minutes per batch. Adjust the heat as needed to maintain the temperature. Transfer the fried chicken to a wire rack set over paper towels to drain.
8. If needed, reheat the glaze until it’s the consistency of maple syrup. Brush or spoon the glaze over the chicken, coating one side of each piece completely.
9. Spread the cut sides of the toasted potato buns with dill mayo. Build the sandwiches by layering the fried chicken, shredded iceberg lettuce, and bread-and-butter pickles.

These crispy chicken sandwiches are a flavor-packed fusion of spicy, savory, and tangy notes. The tender chicken coated in a perfectly crispy crust, combined with the refreshing dill mayo and tangy pickles, creates an unforgettable bite. Whether for a weeknight treat or a special weekend meal, this recipe is sure to impress!