Best Chicken Sandwich

From a YouTube video Watch the original

Ingredients

• 4 to 6 boneless skinless chicken thighs
• 2 cups (473 milliliters) of buttermilk
• 2 teaspoons (10 grams) of kosher salt
• 2 teaspoons (7 grams) of garlic powder
• 1 teaspoon (4 grams) of serrano powder
• 3 cups (395 grams) of all-purpose flour
• 2 and a half teaspoons (13 grams) of kosher salt
• 1 and a half teaspoons (6 grams) of smoked paprika
• 2 teaspoons (7 grams) of garlic powder
• 1 teaspoon (4 grams) of oyster mushroom powder
• 1/2 teaspoon (2 grams) of fresh black pepper
• 1 teaspoon (4 grams) of cayenne pepper (optional)
• 8 cloves of black garlic, pureed
• 1 tablespoon (16 grams) of spicy hot sauce
• Kosher salt to taste
• 1 teaspoon (5 grams) of smoked paprika
• Lemon juice to taste
• 3/4 of a cup (177 milliliters) of mayonnaise
• Pickles
• Japanese milk buns
• Oil for frying

Instructions

1. In a bowl, mix together 2 cups of buttermilk, 2 teaspoons of kosher salt, 2 teaspoons of garlic powder, and 1 teaspoon of serrano powder.
2. Add 4 to 6 boneless skinless chicken thighs to the marinade, making sure they are submerged. Cover with plastic wrap and place in the refrigerator to marinate for at least an hour or overnight.
3. In a separate bowl, mix together 3 cups of all-purpose flour, 2 and a half teaspoons of kosher salt, 1 and a half teaspoons of smoked paprika, 2 teaspoons of garlic powder, 1 teaspoon of oyster mushroom powder, 1/2 teaspoon of fresh black pepper, and 1 teaspoon of cayenne pepper (optional).
4. Drizzle in a couple spoonfuls of the buttermilk marinade into the flour and toss it around.
5. Take a piece of chicken out of the marinade, drop it in the flour, and coat it in flour. Press aggressively to make sure the chicken is coated. Shake off the excess and place it on a baking sheet. Repeat with the remaining chicken.
6. Fill a large deep pan or a medium sized pot with oil for frying. Fit it with a fry thermometer or a candy thermometer and heat the oil to around 350 degrees Fahrenheit (176 degrees Celsius).
7. Carefully drop in a piece of breaded chicken and fry for 6 to 10 minutes or until golden brown and cooked through. The internal temperature should register 165 degrees Fahrenheit (73 degrees Celsius).
8. Place the fried chicken on a wire rack to drain and cool until it's not fiery hot.
9. Cut pickles lengthwise into planks.
10. Toast the buns generously.
11. Apply mayonnaise on the bottom bun.
12. Shingle on the pickles.
13. Apply mayonnaise on the top bun.
14. Place the fried chicken on the bottom bun.
15. Top with the top bun.
16. Enjoy!

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