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Ingredients
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Chicken Marinade
Breading
Frying
Assembly
Method
Marinate the Chicken
Combine Marinade Ingredients
In a large bowl, mix together buttermilk and ranch seasoning mix. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best flavor.
Prepare to Fry
Mix Breading Ingredients
In a shallow dish, combine flour, cornstarch, salt, black pepper, garlic powder, and onion powder. Mix well.
Fry the Chicken
Bread the Chicken
Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the breading mixture, pressing to adhere.
Fry the Chicken
Carefully place breaded chicken in hot oil, frying in batches if necessary. Cook for about 6-8 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
Drain the Chicken
Remove fried chicken from oil and place on a paper towel-lined plate to drain excess oil.
Assemble the Sandwich
Build the Sandwich
On the bottom half of each brioche bun, layer leafy lettuce, a piece of fried chicken, sliced tomato, and drizzle with ranch dressing. Top with the other half of the bun.