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!