Buttermilk Fried Chicken Sandwich
8 boneless skinless chicken thighs
2 cups buttermilk
¼ cup dill pickle juice
1 tsp Igotchu himalayan salt and pepper
3 tsp Igotchu original or spicy fried chicken seasoning
2 cups Igotchu chicken coating
In a large gallon baggy mix buttermilk, Dill pickle juice, Igotchu himalayan salt and pepper and 1 teaspoon fried chicken seasoning your choice. Add chicken and coat well. Refrigerate 1 hour or overnight.
Pour 2 cups of Igotchu chicken coating and 2 teaspoons of fried chicken seasoning mix well. Preheat a deep fryer or a heavy pot to 350 degrees. Add chicken to fry for 7 minutes or until cooked through. Remove chicken and toast 8 buns with lightly spread butter on each half. For dressing mix Place chicken on buns and use your favorite toppings
