Crispy Fried Chicken Sandwich

Boneless chicken thighs stay juicier than breasts and are harder to overcook. A buttermilk brine seasons the meat, and a few spoonfuls of brine mixed into the flour create the craggy, extra-crispy crust.

1. Brine. Combine the buttermilk, hot sauce and 1 tsp salt. Add the chicken and refrigerate for at least 1 hour or up to overnight.
2. Make the dredge. Whisk the flour, cornstarch, spices and remaining salt. Drizzle in 3 tbsp of the brine and rub it in with your fingers to form little clumps.
3. Coat. Lift each thigh from the brine, let excess drip off, and press firmly into the dredge on all sides.
4. Fry. Heat 2 inches of oil to 350°F in a heavy pot. Fry the chicken in batches for 6 to 8 minutes, turning once, until golden and 165°F inside.
5. Drain. Rest on a wire rack for a few minutes.
6. Build. Spread spicy mayo on toasted buns and add pickles and the chicken.

• Use a thermometer for the oil. Too cool and the chicken gets greasy; too hot and the crust burns before the center cooks.
• Never leave hot oil unattended, and keep a lid nearby.

Approximately 750 calories per sandwich. This is an estimate and depends on how much oil is absorbed.