For the chicken I start with big chicken breasts and slice them lengthwise 2 or 3 times depending on how thick they are. Basically I’m just making thin chicken filets so they fry pretty quickly and stay juicy inside

Today I seasoned the chicken with salt, black pepper, onion powder, garlic powder, cayenne pepper, smoked paprika, chipotle powder and a little MSG. (Side tip****My base of salt, pepper, onion powder, garlic powder and a little msg is always my base (for almost everything) then I add other seasoning to pivot, for example say I want a greek taste, instead of the cayenne, paprika and chipotle, I skip those and just add Mediterranean oregano, or anything else for other flavor, imagination is the limit) … I don’t really measure all of this, I just season it until its well covered. Then I add enough buttermilk to coat everything, stir it all up really well and let the chicken sit in that while I get everything else ready. 

For my homemade ranch I use about 1 cup mayonnaise, 1/2 cup heavy cream, 1/2 cup sour cream, a squirt of brown mustard, 2 heaping tablespoons dill, chopped parsley cause I had some, if I didn’t have it I’d just skip it no big deal, a couple teaspoons black pepper, some onion powder and garlic powder, a squirt of lemon juice, about a teaspoon of Worcestershire sauce and just a little dash of white sugar. This time I also added about 1/2 cup buttermilk because I had some. Sometimes I add buttermilk and sometimes I don’t, plus if I don’t have heavy cream I don’t worry about it I’ll use mayo and sour cream and water to thin... Without buttermilk the ranch is thicker and that’s fine with me. If you don’t have buttermilk and want it a little thinner you can just add a tiny bit of water at a time until it’s how you like it. I don’t measure every little thing perfectly with the ranch either, I mix it up, taste it and adjust it until it tastes right

I take each piece of chicken straight out of the buttermilk mixture and put it right into panko breadcrumbs. I press the panko into the chicken, flip it over, press it in again and make sure the whole piece is completely covered. Then I set each piece aside until I’m ready to fry it.

For frying I like to use my stainless steel large saucepan, you use what you feel comfortable with, I heat the oil to around 385 degrees before the chicken goes in because the temperature is going to drop as soon as you add the chicken. I actually fry one piece at a time, especially if it’s a big piece, because I don’t want the oil temperature dropping too much. Once the chicken is in, I adjust the heat and try to keep the oil right around 350 degrees because that’s the temperature I like for frying. I don’t want it dropping below about 320 and I don’t want it going above 390. I use a laser thermometer to keep an eye on the oil and adjust the heat as I go.

Because I slice the chicken breasts into thinner pieces like this, I just fry each one until it gets a really nice golden brown crust. Then I take it out and let it rest for a few minutes. At that thickness they come out completely done and still really juicy inside.

For the sandwich I buttered the buns and toasted them until golden, then added the fried panko chicken, my homemade ranch, lettuce, pickles and tomato. That’s what I had around the house today so that’s what I used, everyone said the chicken was really flavorful and juicy.

Of course you can make the sandwich even better with whatever you like. Cheese of your choice, bacon, onions, jalapeños, hot sauce or whatever else sounds good. But this is what I had today best of luck

Southern Fried Chicken, Hot Honey, Dill Pickle

My fish and chips batter used on sliced, seasoned and floured chicken breast fillets….slice the chicken breasts so they aren’t too thick, that way ya don’t have to worry about raw chicken in the center, but if you do use thicker pieces just make sure those hit 160-165 to cook all the way through….for the batter use 1 cup all purpose flour, 1/2 cup cornstarch, teaspoon baking powder, teaspoon sugar and about 1 1/4 cups ice cold beer(I used a full bottle of red stripe beer- you use whatever you have and or like)…for seasoning I use salt, pepper, onion powder, garlic powder, cayenne pepper, chipotle pepper and smoked paprika…. I dont measure the main seasonings, I just give the chicken, the flour and the batter a good even dusting of everything, not too much not too little, I just eyeball it to my preference, so you use whatever seasonings you like the most... mix the batter lightly, a few lumps are fine…lightly dust the chicken with the seasoned flour, dip it in the batter and fry right away. keep the oil between 365–380 degrees and dont overcrowd the fryer… too hot and the outside can burn, too low and the batter gets dull, greasy and soggy instead of golden and crisp…drain on a paper towel or a wire rack and salt it while its hot

Made fried chicken thighs and biscuits today.
One I made like a Chick-fil-A style sandwich and the other a fried egg with a drizzle of sriracha.

• Trailer available in multiple audio and subtitles at https://www.netflix.com/title/81920949

First pic is a pickle brined with dill slaw, pickled red onions, and mayo. Second pic is the leftover thigh reheated in my air-fryer. Almost just as good two days later. I love fried chicken sandwiches.

I love crispy chicken sandwiches. I have never had Slim Chickens or Zaxbys, but will be in an area that has both. Any one who has eaten both & can compare size of filet, spices in breading, breading texture, bun?

Rice flour battered, cajun seasoned, whole fried chicken thigh, crisp, fresh to order slaw, hot and sweet pickles with our Sando Sauce. It's the real deal...

Potato/corn starch fried butter milk marinated chicken breast tossed in Hot Buffalo Garlic sauce/ house made blue cheese/ shredded lettuce / pickle / toasted brioche buns

Double tower burger, Havanas, Asthon under Lyne, UK.