1. The first key to this recipe is to start with chicken thighs rather than breasts. They're the perfect size, juicy and flavorful, and much harder to overcook. You'll definitely want boneless ones, and I almost always use skinless thighs too — they're easy to find and work beautifully. If you like, you can use skin-on thighs for even more richness and batter-grabbing nooks and crannies.
2. Your next, wildly efficient move is to use dill pickle brine to brine the chicken. This process locks in flavor and tenderness like you wouldn't believe. And since pickle slices are already part of the recipe, it makes so much sense in terms of both economy and flavor layering. If you've never tried this move before, you might find it's a game-changer that you'll want to incorporate into other chicken recipes, too.
3. Buttermilk coats the brined chicken and helps a nice thick layer of breading adhere. It contributes both flavor and an extra measure of tenderness. For this recipe, it's best to use real buttermilk (which is nice and thick) rather than one of the DIY substitutes that you may have used in baking from time to time.
4. The base of the breading is a combination of good old all-purpose flour and some cornstarch, which contributes lightness and tons of crisping power. Beyond that, all you need is the beautifully balanced collection of classic seasonings pictured above — which you probably have in your spice collection already.
5. Safflower oil is my high-heat, neutral-tasting vegetable oil of choice. You can use that or sunflower, canola, peanut, vegetable oil blend, or any other refined oil with a neutral taste and very high smoke point.
6. Nice, flavorful, soft sandwich rolls contribute just the right vibe. Think brioche or potato rolls for maximum flavor. If you really want to kick things up, you can make your own.
7. You'll griddle the rolls with a little bit of good butter. Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows. This sounds fancy but doesn't have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.
8. Kewpie is a Japanese brand of mayonnaise that’s creamier, tangier, and higher in umami than American mayo. It’s made with egg yolks instead of whole eggs and has a slightly thinner consistency. It's worth seeking out, but you can use a regular good-quality supermarket mayo if you want.
9. Shredded romaine adds a little bit of lightness and crunch without overwhelming the sandwich. You'll simply slice a few leaves crosswise into thin ribbons to produce the perfect shreds.
10. Your favorite brand of dill pickle slices heighten the whole experience just enough. You can even make your own if you like.
11. Like most fried foods, this recipe is at its best shortly after emerging from the kitchen. I don't recommend going out of your way to make it in advance. That said, if you really need to fry the chicken ahead of time, you can do so up to a couple of hours in advance, then reheat and re-crisp in a 350°F oven. Assemble sandwiches shortly before serving.
12. Leftover fried chicken will keep in an airtight container in the fridge for a week. Reheat and re-crisp in the oven or toaster oven.

Suggested variations

• Buffalo: Dredge the fried chicken through a mixture of ¼ cup Frank's Red Hot and two tablespoons melted butter, and add some crumbled blue cheese.
• Pimento cheese: Swap out the mayo for a generous schmear of pimento cheese on each bun half. Consider adding a juicy tomato slice and some crisp-cooked bacon.
• Hot honey: Drizzle on plenty of your favorite hot honey, and consider swapping out the lettuce for slaw.
• Kimchi: Swap in your favorite kimchi for the lettuce and pickles, and add a slice or two of American cheese (I know — but it works).
• Reuben: Swap in Thousand Island dressing for the mayo, add some melty Swiss cheese, and swap in slaw for the lettuce if you like.