Fried Chicken Sandwiches with Dill Dressing

 

BUTTERMILK MARINADE

2 cups buttermilk

A few dashes of Crystal hot sauce

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

8 boneless, skinless chicken thighs

 

DILL DRESSING

1 ½ cups plain Greek yogurt

3 tablespoons fresh dill, chopped

1 teaspoon garlic powder

2 tablespoons lemon juice

¼ cup grated parmesan cheese

 

SEASONED FLOUR

2 cups all-purpose flour

1 tablespoon salt

2 teaspoons black pepper

1 ½ teaspoons cayenne pepper

1 tablespoon garlic powder

vegetable oil, for frying

 

FOR SERVING

softened butter, for buns

8 Kaiser burger buns

1 head butter lettuce

2 tomatoes, sliced

Bread & Butter pickles

 

Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.

Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.

Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.

Heat the oil in a deep pot or deep fryer until it reaches 350˚. Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.

The internal temperature should reach 165˚ and the chicken should be golden brown and crispy. Drain on a paper towel–lined plate or wire rack.

Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, pickles and dill dressing. Serve with fries and a pile of more pickles.