Directions

1. For the Crispy Chicken: 
2. Place the chicken thighs in a large plastic storage container. Whisk together the buttermilk, pickle juice, tabasco sauce, eggs and salt, then pour over the chicken and mix well to ensure the marinade is in contact with all the meat. Cover and refrigerate overnight.
3. The next day, remove the chicken from the marinade and allow any excess marinade to drip off.
4. Coat well with spicy flour mixture, then dip back into the marinade, and back into the spicy flour again… double breading!
5. Deep fry the chicken for approximately 2 minutes. Cool, then store in a shallow hotel pan with parchment paper between each layer.
6. For the Sandwich:  
7. Reheat the chicken by deep-frying, until hot through. Toss in the hot sauce then assemble the sandwich as follows:
8. Bread – buttered on the outside
9. Cheddar shred
10. Spicy crispy chicken
11. Pickles (enough to cover the sandwich)
12. Mozzarella shred
13. Bread – buttered on the outside
14. Toast on the griddle under a steak weight to press the sandwich together. Once bread is golden, flip and cook other side. If the cheese has not melted by the time the bread is golden brown on both sides, finish the sandwich in the oven.
15. Serve with a side of the Ranch Sauce for dipping.