Delicious Fried Chicken Sandwich

Fried chicken

1. Place the chicken thighs in a container or ziploc bag. Add the buttermilk, and all of the ingredients of the marinade. Close the ziploc bag (removing as much air as possible), and mix the chicken with all the marinade ingredients to coat.
2. Let the chicken marinate overnight.

The next day

1. Remove all the chicken pieces from the bag and place them on a plate or bowl.
2. Place the contents of the leftover marinade in a separate bowl.
3. Take two more plates, and add the potato starch into one.
4. Sprinkle some of the potato starch on the other empty plate and set aside. This is the plate where you will be keeping the coated chicken BEFORE frying (you can fry the chicken directly after coating as well).
5. Dip the chicken in the leftover marinade.
6. Place the chicken on the first plate with potato starch and toss to make sure to coat completely, pressing the starch into the chicken.
7. The chicken piece should have a scraggly, rough-looking coating. Place this on the second plate, or fry it right away.
8. Repeat with all the chicken pieces.
9. Heat 2 - 3 inches of oil in a large pan (with tall sides) or pot. When the oil temp. reaches 375°F / 190°C, carefully lower coated pieces of chicken into the oil. Make sure not to overcrowd the pan.
10. Cook the chicken for 3 - 4 minutes on one side. Then flip and cook for another 3 - 4 minutes on the other side. The cook time will vary depending on the thickness of the chicken, so reduce the time for smaller pieces and increase the time for bigger pieces.
11. The best way to tell if the chicken is cooked through is to use a meat thermometer to make sure the internal temperature is 165°F / 74°C.
12. When the chicken is cooked through, remove from the oil, and place it on a wire rack, which in turn is placed on a baking tray. (TIP - line the baking tray with foil or parchment paper so that the oil dripping onto the tray can be easily cleaned up).
13. Place this tray in the oven with the warm setting turned on (or lowest heat setting). This will keep the fried chicken warm and crispy until you're ready to serve.

Mayonnaise

1. Place all the ingredients for the mayonnaise in a small food processor. Process until the mixture is smooth and well blended.
2. Cover and refrigerate until needed.

Assembling the chicken sandwiches

1. I use homemade brioche burger buns for these sandwiches, but you can use any burger buns you like. For a gluten free option, use gluten free buns or lettuce leaves as a bun alternative.
2. Heat a large non-stick pan over medium heat.
3. Split the buns, and toast them lightly on the heated pan until the surface is lightly caramelized and toasted.
4. Place the lightly toasted buns on a tray to assemble the sandwiches.
5. Spread a dollop of mayonnaise on the bottom bun half. Then place the pickles over the mayonnaise.
6. Next, place a piece fried chicken on top. Optional - add a slice of cheese, tomatoes and lettuce on top as well, if you prefer.
7. Spread a little mayonnaise on the other half of the bun as well, and place it over the fried chicken. Press down gently to spread the mayonnaise more.
8. Serve immediately.