FRIED CHICKEN SANDWICH RECIPE (with Potato Bun and Buttermilk Ranch)

Instructions

FOR THE POTATO BUNS:

1. Into the bowl of a stand mixer fitted with dough hook attachment, measure water, yeast, melted butter, mashed potato, sugar, flour, salt. Mix on low for 3 mins until combined. Increase speed to med-high and mix 5-6 more mins. Cover & allow to ferment at room temperature for 90 minutes.
2. After that 90 mins, flip out dough onto a lightly floured work surface. Divide dough into six 100g pieces. Fold and shape each of the 6 pieces as shown @2:58​. Place on a sheet tray lined with a piece of oiled parchment, cover, and proof at room temp for 45-60 min.
3. Brush each dough ball with egg wash & load into preheated 400F/204C oven for 15min or until deep golden brown.

FOR THE FRIED CHICKEN

1. Season thighs on both sides with salt and allow to cure in the fridge for 2 hours.
2. To mix the breading, combine the 280g ap flour, salt, pepper, garlic pow, onion pow, baking soda, paprika & cayenne, and whisk to combine. Add about 1/4 cup of buttermilk to the breading mixture and stir to combine. Place your additional cup of buttermilk and cup of flour in containers to prepare your dredging station.
3. To dredge, place each piece of chicken into plain ap flour, then dip into the buttermilk, then dip into the breading mixture, making sure each piece is very well coated. Shake off the pieces just a bit, then place them back on the sheet tray to prepare for frying.
4. Preheat oil in a large heavy-bottomed pot over medium heat to 350F/175C. Carefully add in chicken thighs to oil (no more than 2-4 at a time). Cook for about 6 minutes until deeply golden brown.
5. Toast your buns, then build your sammies!

FOR THE BUTTERMILK RANCH

1. Measure buttermilk, sour cream, egg yolk, lemon juice, garlic, shallots, salt into a high-sided container.
2. Spin the mixture with an immersion blender then slowly add the oil while continuing to blend. Add herbs and stir to combine.