Honey chipotle garlic chicken sandwich with ranch dressing

Ingredients

• For the chicken — 2 lb boneless chicken breast, cut into half lengthways and pounded to even thicken
• For the chicken — Oil for deep frying
• Wet batter — 2 cup butter milk
• Wet batter — 3 tbsp pickle juice
• Wet batter — Salt to taste
• Wet batter — 1 tsp black pepper
• Wet batter — 1 tbsp smoked paprika powder
• Wet batter — 1 tbsp garlic powder
• For the dry batter — 2 cups all purpose flour
• For the dry batter — 1/3 cup corn starch
• For the dry batter — Salt to taste
• For the dry batter — 1 tsp black pepper
• For the dry batter — 1 tbsp smoked paprika powder
• For the dry batter — 1 tbsp garlic powder
• For the honey chipotle garlic glaze — 2 tbsp butter
• For the honey chipotle garlic glaze — 1/3 cup honey
• For the honey chipotle garlic glaze — 1 tbsp chopped chipotle pepper in adobo sauce
• 1 tbsp soy sauce — 2 cloves fresh garlic, finely minced
• 1 tbsp soy sauce — 1 tsp vinegar
• For the ranch dressing — 1/3 cup mayonnaise
• For the ranch dressing — 1/3 cup sour cream
• For the ranch dressing — 1/4 cup buttermilk
• For the ranch dressing — Salt to taste
• For the ranch dressing — 1 tsp black pepper
• For the ranch dressing — 1 tbsp garlic powder
• For the ranch dressing — 1 tsp dill, chopped

Instructions

1. In a bowl add chicken season with salt pepper, smoked pepper powder and garlic powder. Add butter milk and pickle juice. Mix well.
2. Marinate for at least 2 hours or overnight
3. In a separate bowl, combine the dry batter ingredients: all-purpose flour, corn starch, salt, pepper, smoked paprika powder, and garlic powder.
4. Remove the chicken from the marinade and coat it in the dry mixture. Dip it back into the wet batter and coat it again in the dry mixture. Press the flour into the chicken to create a craggy texture.
5. Heat oil to 350°F (175°C). Fry the chicken for 5–7 minutes until it’s golden brown and cooked through. Drain the chicken on a wire rack.
6. In a pan, melt butter and add garlic. Cook briefly. Stir in honey, chipotle, soy sauce, and vinegar. Simmer until the mixture is slightly thickened. Toss the fried chicken in the glaze.
7. Make the Ranch dressing by whisking all the ingredients until smooth. Adjust the seasoning and chill the dressing before using.
8. Assemble the sandwich by toasting brioche buns with butter, spreading ranch on both sides, adding glazed chicken, and topping it with pickles.