Thick Brush Stroke

Crispy Buttermilk Chicken Sandwich

1. In a container with a lid, whisk together the buttermilk, one teaspoon of ground black pepper, and one teaspoon kosher salt. Submerge the chicken thighs and refrigerate for 12-24 hours. **If you don't have time to marinate the chicken for his long, shoot for a minimum of two hours, keeping in mind the chicken will not be as tender.

2. Heat oil in a deep-fat fryer or a heavy-bottomed pan with oil at least 1 1/2-inches deep to 350 degrees. 3. In a shallow dish, whisk together the flour, remaining salt, black pepper, onion powder, garlic powder, paprika, and cayenne. 4. Whisk the egg into the buttermilk mixture and toss the chicken to coat.

5. Once the oil is to temp, remove the chicken from the buttermilk mixture allowing any excess to drip off, then dredge it in the flour mixture, coating it entirely. In batches of two, transfer the chicken to the hot oil and fry for approximately six to eight minutes until it is golden brown and crispy. If you are pan-frying the chicken, you will need to flip it after four minutes. The internal temperature of the chicken thighs should register 165 degrees when done. Using tongs transfer the cooked chicken to a paper towel-lined surface to absorb the excess grease.

6.  If desired toast the buns. Heat a skillet over medium heat. Spead some butter or mayonnaise on the inside of each bun, place face down in this skillet, and cook for 1-2 minutes until browned.

7. To assemble: Spread buns with desired condiments (mayonnaise, aioli ketchup, mustard, etc.). Place the fried chicken patty between the two halves of a bun along with any other toppings you desire and serve warm.

Better than fast food!!!