|¾ cup (170g)||milk|
|1 tbsp. (14g)||hot sauce, such as Tabasco|
|1 large (5g)||egg|
|¾ cup (90g)||all-purpose flour|
|1 tsp. (6g)||kosher salt|
|½ tsp. (1g)||cayenne pepper or chipotle powder|
|½ tsp. (1g)||smoked paprika|
|½ tsp. (1g)||black pepper|
|6 tbsp. (84g)||Plugrà® Premium Butter, salted, melted|
|1 to 2 tsp. (5 to 10g)||cayenne pepper, to taste|
|1 tbsp. (12g)||brown sugar|
|½ tsp. (1g)||chili powder|
|½ tsp. (1.5g)||garlic powder|
|1 tsp. (2g)||sweet paprika|
|½ tsp. (3g)||kosher salt|
|¼ tsp. (.5g)||black pepper|
|2 lbs.||8 boneless, skinless large chicken thighs or 16 chicken tenders|
|Oil for frying, such as peanut|
|8 tbsp. (120g)||Ranch dressing|
|8||brioche buns, sliced in half|
|1 cup||shredded lettuce|
|24 (227g)||dill pickle chips|
Wet Coating: Whisk all ingredients in a medium bowl until well blended.
Dry Coating: Combine all ingredients in a pie tin until well blended.
Heat at least 2 inches of oil in a large over medium high heat in a Dutch oven until it reaches 350°F.
Dip the chicken pieces in the wet coating. Shake off any excess liquid and transfer to the dry coating mixture using a fork. Coat both sides of each piece of the chicken in the flour mixture. Transfer the chicken to a dinner plate. Let sit while preparing the Spiced Sauce.
Spiced Sauce: Whisk all ingredients together in a medium bowl. The sauce will be very thick. Set aside.
Fry in batches for 6 to 8 minutes, until internal temperature reaches 165°F. Return the oil to 350°F before adding the next batch. Hold the cooked pieces in a 180°F warming oven until all the pieces have been cooked.
Spread 1 tablespoon of dressing onto the bottom of each bun. Brush the cooked chicken on both sides with the sauce then place each piece of chicken on the bottom of a brioche bun. Top with shredded lettuce and 3 pickle slices then top with the bun. Serve immediately.