Original Chicken Sandwich Recipe

Prepare chicken

If using breasts, butterfly or pound to an even thickness about 1/2 inch. Pat chicken dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp smoked paprika. Place in a shallow dish.

Marinate

In a bowl whisk together buttermilk, egg and 1 tablespoon hot sauce. Pour over the seasoned chicken, cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Make breading

Combine the all-purpose flour, cornstarch, remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, remaining 1/4 tsp smoked paprika and a pinch of garlic and onion powder in a shallow dish. Whisk to blend. Set next to the marinated chicken.

Heat oil

Pour neutral oil into a deep skillet or Dutch oven to a depth of about 1 inch (about 2–3 cups depending on vessel). Heat over medium-high until a thermometer reads 350°F (175°C). If you don't have a thermometer, a cube of bread should brown in about 60 seconds.

Dredge and fry

Remove one piece of chicken from the buttermilk mixture, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess. Fry 1–2 pieces at a time (do not crowd) for 4–5 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a sheet pan to drain; keep warm in a 200°F oven if making multiple.

Melt cheese

When chicken is nearly done, place a slice of white cheddar on each fried chicken piece and tent with foil or place briefly under a broiler for 30–60 seconds to melt.

Toast buns

Heat a skillet over medium heat. Spread about 1 tbs butter on cut sides of brioche buns and toast buttered sides until golden, about 1–2 minutes.

Assemble

Spread about 2 tbs dilly ranch on the bottom bun. Place lettuce leaf, the cheddar-topped chicken, a generous portion of hot sour pickles (about 1/4 cup), then spread about 1 tbs dilly ranch on the top bun and close sandwich. Serve immediately.

In a small bowl combine mayonnaise, sour cream, 2 tablespoons buttermilk, chopped dill, chives, minced garlic, dry parsley, lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning and consistency with additional buttermilk if desired. Refrigerate until ready to use. Makes about 3/4 cup.

Combine the sliced pickles, 1/4 cup pickle brine (or vinegar), 1 tsp sambal oelek (or preferred hot sauce) and 1/2 tsp sugar in a small bowl. Stir and let sit at room temperature for at least 10 minutes to marry flavors (longer for more heat). Drain slightly before using so the sandwich doesn't get soggy.