Ingredients
F
For the Marinade:
b
2 boneless, skinless chicken thighs
b
1 cup buttermilk
p
¼ cup pickle juice
h
2 tbsp hot sauce
l
1 large egg (beaten)
F
For the Dredge:
a
1 cup all purpose flour
c
½ cup cornstarch
b
2 tbsp baking powder
k
1 tbsp kosher salt
b
1 tbsp black pepper
c
½ tbsp cayenne powder
g
1 tbsp garlic powder
o
½ tbsp onion powder
s
1 tbsp smoked paprika
F
For the Nashville Hot Oil:
h
½ cup hot fry oil (reserved from frying the chicken)
c
2 tbsp cayenne powder
b
2 tbsp brown sugar
g
1 tbsp garlic powder
o
½ tbsp onion powder
s
1 tbsp smoked paprika
k
1 tbsp kosher salt
F
For the Homemade Ranch:
m
½ cup mayo
s
¼ cup sour cream
F
Freshly chopped herbs (dill, parsley, & chives)
f
1 clove freshly grated garlic
O
Onion powder (to taste)
b
¼ cup buttermilk
S
Salt & pepper to taste
E
Everything Else:
N
Neutral oil for frying
b
1 brioche bun
s
2 tbsp softened unsalted butter
D
Dill pickle slices
Directions
1
For the Marinade:
1
Add all marinade ingredients into a bowl and whisk to combine. Drop in your chicken thighs and make sure that they’re fully submerged in the liquid. Cover the bowl with plastic wrap or a lid and marinade in the fridge for at least 2 hours (ideally overnight).
b
1 cup buttermilk
p
¼ cup pickle juice
h
2 tbsp hot sauce
l
1 large egg (beaten)
b
2 boneless, skinless chicken thighs
2
For the Homemade Ranch:
1
Combine all ingredients in a glass jar or bowl and mix until fully combined. It’s ready to use right away or you can cover it with a lid and store in the fridge for up to 2 weeks.
m
½ cup mayo
s
¼ cup sour cream
F
Freshly chopped herbs (dill, parsley, & chives)
f
1 clove freshly grated garlic
O
Onion powder (to taste)
b
¼ cup buttermilk
S
Salt & pepper to taste
2
For Frying the Chicken:
1
Fill a deep pot or fryer about 1/3 to 1/2 of the way full with a neutral cooking oil and preheat to 350 Fahrenheit.
N
Neutral oil for frying
2
While that preheats, combine all of the dredge ingredients in a large mixing bowl and whisk until combined. Remove your marinating chicken from the fridge and add a few tablespoons of the marinade to the dredge and mix.
a
1 cup all purpose flour
c
½ cup cornstarch
b
2 tbsp baking powder
k
1 tbsp kosher salt
b
1 tbsp black pepper
c
½ tbsp cayenne powder
g
1 tbsp garlic powder
o
½ tbsp onion powder
s
1 tbsp smoked paprika
3
Keeping one wet hand and one dry hand, remove your chicken from the marinade, shake off any excess, and then drop it into the dredge, pressing and squeezing the chicken to fully coat in the flour. Repeat that process one more time before frying, dipping the chicken back into the wet batter and then the dry.
4
When the oil is preheated, slowly lower in your chicken away from you and fry for 6-8 minutes, or until the chicken is golden brown and reaches an internal temp of 165 Fahrenheit. If you’re frying more than one piece of chicken, fry in batches if you have to. Don’t overcrowd your pot.
5
For the Nashville Hot Oil:
1
While your chicken is cooking, combine all of the dry Nashville Hot Oil ingredients in a heat-proof mixing bowl (don’t add the oil yet) and set aside.
c
2 tbsp cayenne powder
b
2 tbsp brown sugar
g
1 tbsp garlic powder
o
½ tbsp onion powder
s
1 tbsp smoked paprika
k
1 tbsp kosher salt
2
When your chicken is finished, set it on a wire rack to drain any excess oil. Carefully ladle 1/2 cup of hot frying oil into your dry Nashville hot oil ingredients and mix to combine. Generously brush the hot oil over all sides of the fried chicken thighs with a pastry brush.
h
½ cup hot fry oil (reserved from frying the chicken)
3
For Toasting the Bun:
1
While the chicken cools, toast your buns by melting the butter in a pan over medium-low heat and toasting until golden brown.
s
2 tbsp softened unsalted butter
2
For Assembling the Sandwich:
1
Bottom toasted bun, a layer of your ranch dressing, as many dill pickles as you want, your fried chicken, more ranch if you want, and your top toasted bun.
b
1 brioche bun
D
Dill pickle slices
2
Enjoy :)
