Servings: 8

8 boneless, skinless chicken thighs 8 boneless, skinless chicken thighs
Buttermilk Marinade: subheading: Buttermilk Marinade:
2 cups buttermilk 2 cups buttermilk
1 teaspoon salt 1 teaspoon salt
1 teaspoon black pepper 1 teaspoon black pepper
½ teaspoon cayenne pepper ½ teaspoon cayenne pepper
Dill Dressing: subheading: Dill Dressing:
1½ cups plain Greek yogurt 1½ cups plain Greek yogurt
3 tablespoons chopped dill 3 tablespoons chopped dill
1 teaspoon garlic powder 1 teaspoon garlic powder
2 tablespoons lemon juice 2 tablespoons lemon juice
¼ cup Parmesan, grated ¼ cup Parmesan, grated
Seasoned Flour: subheading: Seasoned Flour:
2 cups all-purpose flour 2 cups all-purpose flour
1 tablespoon salt 1 tablespoon salt
2 teaspoons black pepper 2 teaspoons black pepper
1½ teaspoons cayenne pepper 1½ teaspoons cayenne pepper
1 tablespoon garlic powder 1 tablespoon garlic powder
Oil, for frying Oil, for frying
1 head butter lettuce 1 head butter lettuce
2-3 tomatoes, sliced 2 to 3 tomatoes, sliced
8 burger buns (we used brioche buns) 8 burger buns (we used brioche buns)

In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
In a medium bowl, combine all ingredients for seasoned flour. Dip the marinated chicken in flour until chicken is completely covered.
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.
Heat a large skillet. Butter cut sides of the burger buns, then toast on hot skillet until browned and crisp.
Build sandwich with bread, lettuce, fried chicken, tomato slice, and dill dressing.