Alyssa’s Famous Fried Chicken Sandwich

Our ultimate summer craving.


  • For the fried chicken
  • 8 boneless, skinless chicken thighs (trimmed of excess fat)
  • Kosher salt and freshly ground pepper
  • 3 1/3 cups buttermilk
  • 2 tbsps. hot sauce
  • 2 tsp. yellow mustard
  • 6 cloves garlic, smashed
  • 1 onion, sliced into 1/2-inch rings
  • 3 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 tbsp. sweet paprika
  • 2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 4-5 cups vegetable oil, for frying
  • For the sandwich
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tbsps. apple cider vinegar
  • 1 tsp. sugar
  • Kosher salt
  • 8 cups shredded red and/or green cabbage
  • 8 hamburger buns, toasted
  • Chipotle mayonnaise


  1. Season the chicken generously with salt and pepper. Place on a baking sheet and refrigerate, uncovered, for 1 hour.
  2. Whisk 3 cups buttermilk, the hot sauce, and mustard in a large bowl. Stir in the garlic and onion slices, then the chicken. Cover and refrigerate for 2-4 hours.
  3. While the chicken marinates, make coleslaw by whisking together mayonnaise, sour cream, vinegar, sugar, and a 1/2 tsp. of salt in a large bowl. Add the cabbage and toss to coat. Refrigerate while finishing the chicken.
  4. Whisk the flour, baking powder, paprika, onion powder, garlic powder, cayenne, 1 tsp. salt, and 2 tsp. pepper in a large bowl. Drizzle the remaining 1/3 cup of buttermilk and whisk to form small shaggy clumps.
  5. One piece at a time, remove the chicken from the buttermilk, allow any excess marinade to drip off, and coat in the flour mixture by pressing with your hands to ensure no spots remain uncovered. Transfer to a rack set on a baking sheet.
  6. Fill a large cast-iron skillet with 1 inch of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees. Carefully add 4 to 5 pieces of chicken to the hot oil. The oil temperature will drop, so make sure to adjust the heat as needed to maintain a temperature of 325 degrees. Fry the chicken, without turning, until the crust starts browning. Flip the chicken and fry, turning occasionally, until browned and crisp all over and a thermometer inserted registers 170 degrees. Remove chicken with tongs to a clean rack set on a baking sheet and sprinkle lightly with salt. Make sure the oil returns to 350 degrees before frying the remaining chicken.
  7. If desired, fry the onions after the chicken is finished. Simply drain the onions, separate the rings, coat with the flour mixture, and fry for 2 to 3 minutes until crisp and golden brown. Drain on paper towels and sprinkle with salt once finished.
  8. Spread the buns with chipotle mayonnaise. Sandwich the fried chicken and coleslaw in between the buns and enjoy!