1. First thing I did was place my boneless, skinless chicken thighs in a gallon size ziploc bag and added the buttermilk, sliced up garlic cloves, sriracha and salt. I let the chicken marinade for about 8 hours, but you could let it sit for less time.

2. Once the chicken was ready, I began the process of mixing my breading. The thing that made this chicken look like the chicken you get in a restaurant was the self-rising flour. It does not look any different and the finished chicken tasted the same, but the appearance was drastic!

3. I placed the chicken thighs directly from the marinade into the breading mixture. I made sure each piece was fully coated and then let them sit in the mix until the oil was ready.

4. Fill up a pan or pot with high walls half way with oil. I used a large pot and filled it enough that the chicken would be fully submerged. I placed it over high heat and when you think it’s hot enough, throw some of the breading mixture in the oil. If the mix bubbles and floats to the top, it is time to start frying your chicken.

5. I placed one piece in at a time since my pot was not very large. Leave the piece in for about 7-10 minutes. I flipped mine half way to make sure both sides were fully fried and the chicken was completely cooked.

6. Once each piece was fully cooked and done frying I placed them on a lined baking sheet. Then I placed the finished chicken into the oven, at 350 degrees for about 5 minutes.

7. With the chicken done, it was time to assemble my sandwich. I toasted a Brioche bun and then stacked my friend chicken with lettuce, tomato and mayo! My boyfriend placed some bread and butter pickles on his sandwich, I had mine on the side.

-R-