Buttermilk-fried Chicken Sandwich Tasty Servings: 8INGREDIENTSButtermilk Marinade2 cups buttermilk1 teaspoon salt1 teaspoon black pepper½ teaspoon cayenne pepper8 boneless, skinless chicken thighsDill Dressing1½ cups plain Greek yogurt3 tablespoons chopped dill1 teaspoon garlic powder2 tablespoons lemon juice¼ cup Parmesan, gratedSeasoned Flour2 cups all-purpose flour1 tablespoon salt2 teaspoons black pepper1½ teaspoons cayenne pepper1 tablespoon garlic powderOil, for frying1 head butter lettuce2-3 tomatoes, sliced8 burger buns (we used brioche buns)PREPARATION1. In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.2. In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.3. In a medium bowl, combine all ingredients for seasoned flour. Dip the marinated chicken in flour until chicken is completely covered.4. Heat the oil to 350˚F/180˚C in a deep pot. Do not fill more than half full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C) and the chicken is golden brown and crispy. Drain on a paper towel-lined plate, or wire rack.5. Heat a large skillet. Butter cut sides of the burger buns, then toast on hot skillet until browned and crisp.6. Build sandwich with bread, lettuce, fried chicken, tomato slice, and dill dressing.7. Enjoy!