Here is what you'll need!

BUTTERMILK-FRIED CHICKEN SANDWICH
Servings: 8

INGREDIENTS
Buttermilk Marinade
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper

8 boneless, skinless chicken thighs

Dill Dressing
1½ cups plain Greek yogurt
3 tablespoons chopped dill
1 teaspoon garlic powder
2 tablespoons lemon juice
¼ cup Parmesan, grated

Seasoned Flour
2 cups all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1½ teaspoons cayenne pepper
1 tablespoon garlic powder

Oil, for frying
1 head butter lettuce
2-3 tomatoes, sliced
8 burger buns (we used brioche buns)

PREPARATION
1. In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator. 2. In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
3. In a medium bowl, combine all ingredients for seasoned flour. Dip the marinated chicken in flour until chicken is completely covered.
4. Heat the oil to 350?F/180?C in a deep pot. Do not fill more than half full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165?F/75?C) and the chicken is golden brown and crispy. Drain on a paper towel-lined plate, or wire rack.
5. Heat a large skillet. Butter cut sides of the burger buns, then toast on hot skillet until browned and crisp.
6. Build sandwich with bread, lettuce, f...