• 2 small boneless skinless chicken breast, halved and pounded out to ¼” thickness
• 2 cups buttermilk
• Hot sauce
• 4 tablespoon melted butter
• 4 Turano Brioche Rolls
• Spring mix or lettuce
• All purpose flour
• Potato starch. A little bit of this added into the breading goes a long way, and gives an ultra- crispy exterior to the fried chicken! I love Bob's Red Mill. It is usually found in the baking section of the grocery store
• Dried oregano
• Smoked paprika
• Salt and freshly ground black pepper.
• Garlic powder
• ¼ cup sour cream + 1 tbsp. You could also use Labneh or Greek yogurt if you prefer.
• Some blue cheese crumbles
• Fresh minced garlic
• Fresh dill, finely chopped
• Fresh squeezed lemon juice
• Dried chives
• Onion powder
• Freshly ground black pepper
• Sea salt
• Cayenne pepper
• Onion powder

Blue Cheese Dressing
① Finely chop the dill
② Add all ingredients to a bowl, and stir well to combine

BREADING AND FRYING THE CHICKEN
① Slice the chicken in half lengthwise. Place in a resealable bag, or cover with plastic wrap, and using a meal mallet or rolling pin, pound the chicken out to ¼” thickness. Repeat until you have 4 pounded-out pieces of chicken breast. Place the chicken in an airtight container or resealable bag, and cover with buttermilk so that all chicken is fully coated/submerged. Marinate in the refrigerator for a minimum of 4 hours, or up to overnight.
② Once chicken is marinated, combine breading ingredients in a large bowl with a whisk until homogenous. Add a few tablespoon of the buttermilk to the dry mixture and toss with a fork to form pieces.
③ Carefully remove each piece of chicken from the buttermilk, and coat evenly in the breading mixture.
④ Transfer breaded chicken to a plate as you bread. Once all chicken is breaded, allow to sit for at least 15 minutes, or refrigerate breaded chicken for up to 2 hours.
⑤ Once ready to fry, add 2-3 inches of oil to a large cast iron skillet, and heat over medium-high heat. Heat oil for 5-7 minutes. To test oil, add a small pinch of the breeding to the oil. If it disintegrates immediately, the oil is ready.
⑥ Working in batches of 2 at a time, add the chicken to the hot oil, dropping away from yourself. Fry for 3-4 minutes a side, until golden brown and crispy.
⑦ Once chicken is cooked, transfer to a wire rack set over a baking sheet to drain. Repeat until, all chicken is fried. I prefer using a wire rack instead of paper towel, as it allows the chicken to fully drain and stay super crispy. Melt butter on the stove or in a microwave-safe bowl, and whisk together with hot sauce. Transfer to a vessel large enough to coat the chicken in, such as a wide deep bowl or baking dish.
⑧ Coat chicken in sauce: Carefully dip each side of the chicken to coat, and set on the wire rack until ready to assemble the sandwiches.
⑨ Toast the Brioche Rolls cut side down in melted butter in a pan until golden. Add a layer of spring mix on the bottom of each Brioche Roll. Top spring mix with sauced chicken, then with a dollop of the dilly blue cheese and the top Rolls.