Chicken Sandwich
Ingredients
- 4- 6 Boneless Chicken Thighs
- 2 Tablespoons Seasoning salt
- 3 Teaspoons Black Pepper
- 1 Cup Butter Milk
- 1 Pkg Burger Buns
- 2 Cups Cooking oil for skillet or more for deep fryer
- 2-4 Tomatoes
- 1 lettuce
- 1 Ranch Dressing
- For Dredge:
- 1 Cup Flour
- 1/2 Cup Cornstarch
Instructions
To make the Dredge In a Large Zip lock bag pour in 1 cup flour and half cup of cornstarch, zip close and toss well then set aside
Rinse Veggies separate lettuce and slice tomatoes
Clean and prep Boneless Chicken Thighs and blot dry with a paper towel
Mix together season salt & pepper in a small bowl and set aside
In a medium to large bowl season chicken thighs liberally with the mixture of season salt and pepper
Now pour in buttermilk and season well on both sides
Add more seasoning to the Chicken thighs
Pour in 1 cup of butter milk to the chicken thighs
Sprinkle in 2-3 Tablespoons of flour and cornstarch dredge mixture until you get a thin batter
Now place each chicken thigh in the zip lock back of dredge
In a skillet at 2 cups of cooking oil or min line of oil in a deep fryer
Cook Chicken Thighs for 8-10 minutes on med-high heat and set aside to cool
Spread ranch dressing or your favorite condiment on the bottom bun and on top of the veggies
Close Sandwich with top bun smash down and enjoy!