Crispy Deluxe Sandwich Recipe

Prep and marinate

Trim chicken to even thickness (pound lightly if needed). In a bowl combine 1 cup buttermilk, 1 tablespoon tom yum paste, and 1 teaspoon minced garlic. Submerge the chicken pieces in the mixture, cover and refrigerate for at least 30 minutes and up to 4 hours. The tom yum in the marinade adds savory, citrusy heat.

Prepare dredge

In a shallow dish whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. This mixture yields a crisp, light crust.

Dredge the chicken

Remove chicken from marinade letting excess drip off. Working one piece at a time, coat the chicken thoroughly in the flour mix, pressing the flour onto the surface so it adheres. Set coated pieces on a rack for 5 minutes to let the coating set.

Fry the chicken

Heat about 1 cup vegetable oil in a heavy skillet (cast iron recommended) over medium-high heat until oil reads 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds. Add chicken pieces without crowding; fry 3–5 minutes per side depending on thickness until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

While the chicken marinates or fries, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill, 1 teaspoon lemon juice, 1 teaspoon hot sauce, 1/2 teaspoon tom yum chili oil (or a pinch of tom yum seasoning), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust heat or acidity — add more hot sauce or tom yum oil for spice, or more buttermilk to thin. Refrigerate until assembly.

Toast buns: Heat a skillet over medium heat. Butter cut sides of buns (about 1 tablespoon butter total) and toast cut-side down until golden, about 1–2 minutes.

Build sandwiches: Spread a generous tablespoon of NJS Ranch on the bottom bun. Place 1–2 lettuce leaves, then a hot piece of fried chicken. Spoon another tablespoon of NJS Ranch over the chicken (or drizzle tom yum chili oil for extra kick). Top with 1/4 cup sliced dill pickles and optional tomato and onion. Finish with top bun.

Serve: Serve immediately while chicken is hot and crisp. Cut in half if desired. Leftover sauce keeps refrigerated up to 4 days; leftover chicken can be reheated in a 375°F (190°C) oven to restore crispness.