How NYC’s Best Fried Chicken Sandwich is Made | Made to Order | Bon Appétit

In a bowl, combine buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.

Add the chicken breasts to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.

In a separate bowl, place the flour and season with a pinch of salt and pepper.

Heat oil in a deep skillet or fryer to 350°F (175°C).

Remove the chicken from the buttermilk mixture, allowing excess to drip off, then dredge in the seasoned flour, coating well.

Carefully place the coated chicken in the hot oil and fry for about 6-8 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).

Once cooked, remove the chicken and place on a paper towel-lined plate to drain excess oil.

Toast the hamburger buns in the same oil for a minute or until golden brown.

Assemble the sandwich by placing a piece of fried chicken on the bottom half of the bun, followed by a slice of cheese, lettuce, tomato, and pickles. Top with the other half of the bun.

Serve immediately and enjoy your fried chicken sandwich.

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