Crispy Chicken Sandwich

Breading Mixture - Create it by adding all the dry ingredients to a large but shallow bowl, including the flour, corn starch, garlic salt, baking powder, smoked paprika, onion powder, ground pepper, and whisk to combine.

After chicken has marinated 2 to 8 hours, remove the bag from the fridge. Place the chicken in one bowl and pour the marinade mixture into another large but shallow bowl, similar to what you placed the breading mixture in.

Preheat oven to 200F; optional but recommended for keeping some of the fried chicken warm while the other batch is being fried.

Battering - Shake the excess buttermilk mixture off one piece of chicken, dredge it through the flour mixture, dip it quickly back into the buttermilk mixture in the bowl, and dredge it again through the flour mixture. Repeat with the remaining chicken pieces until. Tip - You are "double battering" the chicken: buttermilk, flour, buttermlk, flour. This helps create the best and crispiest fried chicken. Discard the buttermilk mixture and flour mixture after all chicken has been battered and breaded.

Oil - To a large Dutch oven or deep and high sided pot intended for frying, add the oil so that it's at least 4 inches high. Tip - The amount needed will vary depending on the exact size of your pot.

Heat the oil to 350F. Use a digital thermometer with pot clip for ease and accuracy; do not guess.

Add 1 or 2 pieces of chicken at a time, and fry for about 4 minutes on each side, or until done; repeat the frying process with the remaining chicken. Tips - Do not crowd the pot and try to fry it all at once; none of it will actually turn out well. You need to fry it in batches. Chicken should read about 160-162F on a digital thermometer when you remove it. You can place it on paper towels while you fry the rest. Alternatively you can place the fried chicken on a baking sheet and place it in a 200F preheated oven to keep it warm, if desired.

Sauce - Add all ingredients to a medium bowl and whisk until smooth and combined; set aside while you toast the buns.

Buns - Butter the buns on the cut side and place them face up on a baking sheet in the 200F oven until lightly toasted. You can also accomplish this is a countertop toaster oven. If using a toaster oven, I suggest waiting until after they have been toasted to butter them, but use your judgment.

Assembly - Spread sauce on the buns, as desired, and then add a piece of fried chicken, tomatoes, lettuce, and pickles as desired before serving.

Storage - Fried chicken is best warm and fresh. Extra fried chicken will keep airtight in the fridge for 3 to 5 days, or in the freezer for 2 to 3 months, noting that is will not stay crispy. You can try to crisp it back up in an air fryer if you have one or in a low 200F oven, although neither are a perfect solution and you need to just accept fried chicken is best eaten hot, fresh, and day-of.