Nashville style hot chicken sandwich

Ingredients

• For the chicken — 2 lb chicken breast, pounded to even thickness
• For the chicken — 2 cups buttermilk
• For the chicken — 1/3 cup pickle juice
• 1/4 cup hot sauce — Salt to taste
• 1/4 cup hot sauce — 1 tsp black pepper
• 1/4 cup hot sauce — 1 tbsp garlic powder
• 1/4 cup hot sauce — 1 tsp white pepper
• 1/4 cup hot sauce — 1 tsp MSG
• 1/4 cup hot sauce — 1 tbsp onion powder
• 1/4 cup hot sauce — 1 tbsp smoked paprika powder
• 1/4 cup hot sauce — Oil for frying
• 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 garlic powder
• For the dry batter — 1 tbsp onion powder
• For the dry batter — 1 tsp white pepper
• For the dry batter — 1 tsp MSG
• For the dry batter — 1 tbsp smoked paprika powder
• For the ranch dressing — 1/2 cup mayonnaise
• For the ranch dressing — 1/2 cup sour cream
• For the ranch dressing — 1/2 cup butter milk
• For the ranch dressing — Salt and pepper to taste
• For the ranch dressing — 1 tbsp dilll
• For the ranch dressing — 1 tbsp parsley

Instructions

1. Combine buttermilk, pickle juice, hot sauce, salt, black/white pepper, garlic powder, onion powder, smoked paprika, and MSG. Add chicken, coat well, and marinate 4 hours or overnight.
2. Flour mixture: Mix flour, cornstarch, salt, black/white pepper, garlic powder, onion powder, smoked paprika, and MSG.
3. Ranch dressing: Whisk mayo, sour cream, buttermilk, dill, parsley, garlic, pickle juice, salt, and pepper for ranch; chill.
4. Remove the chicken from the marinade and coat in the flour mixture. Dip back into the marinade, then coat again for a double dredge. Let rest for 10 minutes before frying.
5. Fry at 350°F for 5–7 min per side until golden and 165°F internal.
6. Nashville hot oil: Mix smoked paprika, cayenne, chili powder, garlic powder, brown sugar, black pepper, and salt. Stir in hot frying oil and brush over chicken.
7. Toss lettuce + cabbage with ranch. Toast buns, assemble with pickles, and serve warm.