Directions

PREP THE MARINADE

1. In a large bowl, combine 600ml buttermilk, 50ml vinegar-style hot sauce, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ teaspoon MSG, and ½ teaspoon salt. Mix well.
2. Trim excess fat from the chicken thighs and butterfly any thick pieces for even cooking.
3. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for 2–6 hours.

RANCH DRESSING AND BUFFALO SAUCE

1. To make the ranch dressing, in a small bowl mix together the sour cream, 50ml buttermilk, mayonnaise, chives, lemon zest, and a pinch of salt. Set aside.
2. To make the buffalo sauce, in a saucepan combine 300ml vinegar-style hot sauce, 100g butter, 60ml honey, 20ml vinegar, and 1 tablespoon garlic powder.
3. Heat over medium, stirring until the butter melts and the mixture is smooth and emulsified. Remove from heat and set aside.

FRY THE CHICKEN

1. To make the dredge, in a large bowl mix the rice flour, plain flour, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, and a generous pinch of salt.
2. Heat oil in a deep fryer or heavy-bottomed pan to 180°C (350°F).
3. Remove the chicken thighs from the marinade. Add 2–3 spoonfuls of the marinade to the flour mixture and mix to create crispy bits.
4. Coat each piece of chicken thoroughly in the flour mixture, pressing to ensure even coverage.
5. Fry the chicken in batches for 10–12 minutes, or until golden brown and the internal temperature reaches at least 70°C (160°F). Transfer to a wire rack to rest.

ASSEMBLE

1. Toast the milk buns in a pan with butter until golden.
2. Spread ranch dressing on the bottom bun and top with a layer of butter lettuce.
3. Dip the fried chicken in the buffalo sauce, allowing excess to drip off, and place on the lettuce.
4. Add sliced dill pickles and another dollop of ranch dressing, then top with the other half of the bun.
5. Serve immediately and enjoy!