Tommy's Dirt Chicken Sandwich Recipe

In a medium bowl or container, dissolve 2 tbs kosher salt and 1 tbs sugar into 4 cups cold water. Add smashed garlic, peppercorns and bay leaf. Submerge the chicken thighs, cover, and refrigerate for 1 to 2 hours (no longer than 3 hours for skin-on thighs).

After brining, remove thighs, pat very dry with paper towels. Allow to come close to room temperature (15–20 minutes) before coating.

In a wide, shallow bowl or tray combine 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tbs smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 2 tsp ground black pepper, 1/2 tsp cayenne, 1 tsp celery salt and 1/2 tsp baking powder. Whisk until evenly blended.

Fold in 1 cup finely crushed potato chips (use a zip-top bag and a rolling pin) to create the 'dirt' texture — this gives extra crunch and savory flavor. Mix thoroughly so the crushed chips are evenly distributed.

In a bowl whisk together 1 1/2 cups buttermilk, 1 egg and 1 tsp hot sauce (optional). The batter should be pourable but slightly thick; if very thin, reduce buttermilk by 2 tbs.

Working with one thigh at a time, dip it into the wet batter to fully coat, then transfer to the dirty flour mix. Press the flour mixture onto the surface to ensure the crushed chips and flour adhere well. For an extra-crispy crust, double-dip: back into wet batter briefly and again into flour mix, pressing to form a craggy coating.

Pour neutral oil into a heavy skillet (cast-iron preferred) to reach about 1/2 to 3/4 inch depth — roughly 1.5 cups in a 10-inch skillet. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Carefully place coated thighs skin-side down (if skin-on) into hot oil. Do not crowd the pan; fry in batches if needed. Adjust heat to maintain 325–350°F. Fry for 6–8 minutes per side (depending on thickness) until golden brown and an instant-read thermometer inserted at the thickest part reads 165°F (74°C). Total fry time approx. 12–16 minutes.

Transfer cooked thighs to a wire rack set over a baking sheet and rest for 5 minutes. This keeps the crust crisp and lets juices redistribute.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbs buttermilk to thin, 2 tsp sriracha, 1 tsp finely chopped chives, 1/4 tsp garlic powder, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Whisk until smooth. Taste and adjust sriracha or buttermilk to reach desired heat and spreadable consistency. Refrigerate until assembly.

Split brioche buns and lightly butter cut sides (about 1/2 tbs per bun side). Toast in a skillet over medium heat or on a griddle until golden brown and slightly crisp, about 1–2 minutes per side. If desired, brush toasted tops with 1 tsp pickle juice for extra tang.

If using, toss shredded iceberg lightly with a pinch of salt for a crisp bed.

Place one fried chicken thigh on the bottom half of each toasted brioche bun. Spoon 1 to 2 tbs Sriracha Ranch onto the chicken, layer 3 pickle slices (or to taste) and a small handful of shredded lettuce if using. Top with the bun crown.

Serve immediately while chicken is hot and crust is crisp. Provide extra Sriracha Ranch at the table for dipping.