Buttermilk-Fried Chicken Sandwich
by Robert Broadfoot
for 8 servings
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
8 boneless skinless chicken thighs
1 ½ cups plain greek yogurt
3 tablespoons fresh dill, chopped
1 teaspoon garlic powder
2 tablespoons lemon juice
¼ cup Parmesan, grated
2 cups all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1 ½ teaspoons cayenne pepper
1 tablespoon garlic powder
oil, for frying
1 head butter lettuce
2 tomatoes, slice
8 burger buns, we used brioche buns
In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs to coat.
Marinate for at least one hour in the refrigerator.
In a small bowl, combine all the ingredients for dill dressing.
Cover and let sit for at least an hour in the refrigerator.
In a medium bowl, combine all ingredients for seasoned flour. Dip the marinated chicken in flour until chicken is completely covered.
Heat the oil to 350˚F (180˚C) in a deep pot. Do not fill more than half full with oil.
Carefully fry chicken for roughly 7 minutes, or until cooked through. Internal temperature should reach 165˚F (75˚C), and the chicken is golden brown and crispy.
Drain on a paper towel-lined plate, or wire rack.
Heat a large skillet. Butter cut sides of the burger buns, then toast on hot skillet until browned and crisp.
Build sandwich with bread, lettuce, fried chicken, tomato slice, and dill dressing.
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