Best Fried Chicken Sandwich!
An easy crispy fried chicken sandwich smothered in ranch
Ingredients
- 4 boneless, skinless chicken thighs (you can use breasts, just cut them in half so they fit a bun)
- 3/4 cup all purpose flour
- 1 1/2 teaspoons sea salt
- 2 teaspoons granulated garlic powder
- 2 teaspoons granulated onion powder
- 1 teaspoon dried mustard
- 1 teaspoon freshly ground black pepper
- 3/4 cup buttermilk
- 2 tablespoons hot sauce (more if you want a spicier sandwich)
- 3 tablespoons ranch dressing
- 3 tablespoon mayo
- good quality olive oil and ghee (the amount you use will depend on the size of your skillet. You want enough to cover your entire pan and at least 1/4- 1/2 inch deep. Using a 10" cast iron pan is recommended.
- 4 hamburger buns (I use Brioche)
Toppings: your choice of course
- lettuce, tomato, avocado, red onion,
Instructions
-
In a shallow dish, place flour and all seasonings, whisk until well combined.
-
In another shallow dish, whisk together buttermilk and hot sauce.
-
Take chicken thighs one at a time, dredge in flour mixture, then buttermilk mixture, then dredge again in flour mixture, set thighs on plate.
-
Heat a cast iron skillet on high heat for two minutes. While pan heats, prepare mayo and ranch dressing.
-
When pan is hot, add olive oil or ghee, or a combo of the two. I use a combo, for flavor and high heat capabilities. Be sure the oil is at least 1/2" deep. We want crispy chicken!
-
When oil is really hot , turn heat down to medium and gently add chicken pieces. Cook for 8-10 minutes until cooked golden and crispy, flip chicken and cook other side for 8-10. Use a meat thermometer if you wish, Internal temp should be 160. Or you can just cut into a thigh a visually check to see if it's cooked through. While chicken cooks, prep toppings.
-
Turn off heat. Place the bottom buns on plates, top with lettuce, add chicken, top with ranch mixture, lettuce, tomato, onion, avocado etc... Enjoy!