Buttermilk Fried Chicken Sandwich

Instructions

1. 1

   Marinate 4 boneless, skinless chicken thighs in 1 cup buttermilk and 1 tablespoon hot sauce for at least 1 hour or overnight in the refrigerator — this will tenderize the meat and help the coating adhere.

2. 2

   In a shallow dish, mix together 1½ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, ½ teaspoon cayenne, and 1 teaspoon salt. Remove the chicken from the buttermilk one piece at a time, letting the excess drip off, and dredge in the seasoned flour, pressing hard to create craggy ridges.

3. 3

   Rest the coated chicken on a wire rack for 10 minutes to help the coating adhere better. Meanwhile, heat 1.5 inches of vegetable oil in a cast-iron skillet to 350°F (175°C).

4. 4

   Fry the chicken for 5–7 minutes per side until deep golden brown, crispy all over, and an internal thermometer reads 165°F (74°C). Drain the fried chicken on a rack to remove excess oil.

5. 5

   In a small bowl, mix together ½ cup mayonnaise, 2 tablespoons honey, and 1 tablespoon hot sauce for the spread. To assemble the sandwich, spread the mixture on both toasted brioche buns, add dill pickle chips and shredded lettuce, and then top with the hot fried chicken.