The Yardbird Recipe

In a mixing bowl, combine buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.

In a separate bowl, mix together the flour, cornstarch, salt, black pepper, and paprika.

Heat the oil in a large deep skillet or fryer to 350°F (175°C).

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, ensuring an even coating.

Fry the chicken in batches for about 8-10 minutes, or until golden brown and cooked through. Drain on paper towels.

In a saucepan, combine chopped tomatoes, brown sugar, bourbon, apple cider vinegar, minced garlic, and salt.

Bring to a boil over medium heat, then reduce heat and simmer uncovered for about 30 minutes, stirring occasionally, until the mixture thickens.

Remove from heat and let cool slightly before serving.

In a small bowl, mix together chopped dill, Greek yogurt, lemon juice, and salt. Stir until well combined.

Slice the pretzel rolls in half and toast lightly if desired.

On the bottom half of each pretzel roll, place a handful of chopped romaine lettuce.

Add a piece of fried chicken on top of the lettuce.

Spread a generous amount of bourbon tomato jam over the chicken.

Top with a dollop of dill salsa and cover with the top half of the pretzel roll.