Hot Lanta Recipe

Prepare chicken

Trim excess fat from chicken thighs and, if very thick, pound lightly to an even 1/2-inch thickness. Pat dry with paper towels.

Buttermilk marinade

In a bowl, whisk together 1 cup buttermilk and 1 tablespoon hot sauce. Add chicken, cover, and refrigerate for at least 1 hour (or up to 4 hours).

Dry mix

In a shallow dish combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika and 1/2 tsp cayenne. Mix thoroughly.

Wet mix

In a separate bowl whisk together 2 eggs and 1/4 cup milk until smooth.

Dredge and double-dip

Remove a piece of chicken from the buttermilk, let excess drip off. Dredge in the flour mixture, then dip in the egg-milk mixture, then dredge again in the flour mixture pressing to adhere for a thick, craggy crust. Place on a wire rack while you finish the rest.

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 3–4 cups). Heat over medium-high until 350°F (175°C) or until a small piece of bread sizzles and browns in about 45–60 seconds.

Fry chicken

Fry chicken in batches—do not overcrowd—about 4–5 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Maintain oil at 325–350°F; adjust heat as needed. Transfer fried pieces to a wire rack set over a baking sheet to drain; keep warm in a 200°F oven if necessary.

Roast or blister serrano chiles directly over a gas flame or in a hot skillet until charred on all sides (about 3–4 minutes). Let cool slightly, then remove stems. In a blender or food processor combine chiles, 2 garlic cloves, 2 tablespoons rice vinegar, 1 teaspoon honey, 2 teaspoons neutral oil, 1/2 tsp kosher salt and 2 tablespoons water. Purée until smooth. Taste and adjust salt or honey. If you prefer a thinner sauce, add 1–2 tablespoons more water.

In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in 1 tablespoon chopped chives, 1 teaspoon chopped parsley, 1/4 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tablespoon lemon juice, 1/4 tsp kosher salt and 1/4 tsp black pepper. Chill in refrigerator at least 15 minutes to meld flavors.

If using whole dill pickles, cut each into 3–4 long 'planks' (lengthwise spears). Toss pickles with 1/2 tsp granulated sugar to cut acidity and set aside.

Split brioche buns and spread a thin layer of butter on cut sides. Heat a skillet over medium-high and grill cut sides until golden brown, about 1–2 minutes.

Thinly spread ranch dressing on the bottom half of each toasted bun. Place shredded iceberg lettuce on the ranch.

Set a hot fried chicken thigh on top of the lettuce. Spoon 1–2 tablespoons serrano chili sauce over the chicken (adjust to heat preference). Add 3 pickle planks atop the chicken and, if desired, a few slices of jalapeño.

Drizzle a little extra ranch on the top bun (or spread) and close the sandwich. Serve immediately while chicken is hot and crusty.