Ingredients
Method
- Combine the buttermilk, pickle brine, and hot sauce in a bag or bowl. Add the chicken, seal, and refrigerate for at least 30 minutes.
- Whisk together the flour, powdered sugar, cayenne, garlic powder, paprika, salt, black pepper, and onion powder in a wide shallow bowl.
- Lift each chicken piece from the brine, let excess drip off briefly, then press firmly into the seasoned flour on all sides. Rest coated pieces on a wire rack for 5 minutes.
- Heat the peanut oil in a heavy skillet to 350°F (175°C). Fry 2 pieces at a time for 4 to 5 minutes per side until deep golden and cooked to 165°F (74°C) internal temp. Return oil to temperature between batches.
- Melt the butter in a clean skillet over medium heat. Toast the buns cut-side down for about 2 minutes until golden.
- Spread 1 tbsp mayonnaise on each top bun. Layer each bottom bun with Pepper Jack, fried chicken, 2 pickle slices, lettuce, and tomato. Cap with the top bun, cut in half, and serve immediately.
Notes
The 30-minute marinating time is the minimum; if you can go an hour, the chicken will be noticeably more flavorful all the way through. Let the oil come fully back to 350°F (175°C) between batches or the second round will come out pale and greasy. This sandwich is best eaten right away, but the chicken alone reheats well in an air fryer.
