Buttermilk Fried Chicken Sandwich

The only thing better than a delicious, succulent fried chicken sandwich is one

fried in California Olive Ranch Avocado Blend Oil- making it not only taste so good

but better for you.

After marinating the chicken and taking a few steps to set up your breading

station, these sandwiches come together in snap. Serve with special sauce,

pickles and crisp lettuce and you’ve just made yourself a meal that you can feel all

the indulgence around, with none of the guilt.

1lb boneless, skinless chicken thighs or breast. Sliced horizontally to a thickness of about 1/4-1/2 inch thickness
1 cup of buttermilk
2 teaspoons garlic powder, divided
1 teaspoon cracked pepper, divided
1 cup buttermilk
2 eggs
2 cups all-purpose flour
2 teaspoons salt, divided
1/2 teaspoon paprika
1 teaspoon garlic herb blend powder
California Olive Ranch Avocado Blend oil, enough to submerge chicken in, about 2 cups

For Toppings:

Buns
Bread and butter pickles
Freshly shredded lettuce
Special Sauce (1/2 cup mayonnaise, 2 tablespoons bbq sauce, 1 tablespoon dijon mustard)
Other options- sliced tomato, red onion, hot sauce

Slice all chicken to 1/4-1/2 inch thickness and lay in a single layer in a tray for marinading
Add 1 teaspoon of the garlic powder, 1/2 teaspoon of the black pepper, 1 teaspoon of the salt and the cup of buttermilk to the chicken.
Place chicken in the fridge and let marinade for 4 hours.
When chicken is nearly done marinading, set up a small station with two medium sized bowls and a plate.
In one bowl, crack and scramble up 2 eggs
In the other bowl, add in flour, remaining garlic powder, pepper, salt, paprika, and garlic herb blend powder- mix well.
Fill a large skillet, dutch oven or wok with California Olive Ranch Avocado Blend Oil and turn to medium heat to preheat oil- you want oil to reach a temperature of 375F.
At your prep station, take a slice of the buttermilk marinated chicken and dunk it once in the flour mixture. Dunk chicken slice into whisked eggs then back into the flour mixture one last time, coating evenly. Set chicken slice on plate to the side.
Repeat this process with all remaining chicken.
Once oil is preheated, add 2 pieces of chicken at a time and cook for 7-8 minutes each, flipping half way through. Chicken must reach an internal temperature of at least 165F, a kitchen thermometer is recommended here.
When chicken is all done cooking, assemble sandwiches by layering on the bottom bun, special sauce, the buttermilk fried chicken, fresh lettuce, pickles, more special sauce and the top bun.
Enjoy!