Ingredients

Chicken and Marinade

• 2 large boneless and skinless chicken thighs. You can use chicken breasts but thighs is better and juicier.
• 2 cups of fresh milk or butter milk if you have it.
• a few dried bay leaves (laurel leaves)
• 2 tsp salt
• 2 tsp  garlic powder
• 2 tsp ground black pepper
• 2 tsp ground cayenne pepper

Dredge

• 3 cups of flour
• salt and pepper

Sauce

• 1.5 cup Ketchup
• 1.5 cups Mayonnaise
  salt and pepper to taste
  2tsp cumin

Instructions

1. In a spill-proof bag, toss in your chicken thighs, milk, salt, ground black pepper, garlic powder, cayenne pepper, and dried bay leaves. Let it cool in the fridge for 30 minutes or overnight.
2. Heat up a heavy frying pan about half-way with the frying oil of your choice, and let the temperature rise to 350°F (176°C).
   
3. Prepare the dredge by seasoning your flour with salt and pepper. Take a little bit of your marinating liquid and splash it around your flour dredge to create some flaky bits that will
4. give the chicken some extra crispiness.
   
5. Take your chicken from the marinade and shake off any excess liquid, then place it onto your flour dredge - make sure to press it down and that it covers every inch of your chicken. No bald spots!
6. Repeat on the other side.
   
7. Once your oil is up to temp, carefully and gently place it onto the pan away from you to avoid splashes. Let cook for 5-6 minutes on each side or until golden-brown.
   
8. When that is done, set aside to cool.

Sauce

1.     Mix together ketchup, mayo, and mustard.
2.     Season with Salt and Pepper and any spices you like. I added cumin to the mix. Explore!

Lasty, Toast some burger buns with butter. Toasting is important as it will prevent soggines and will keep everything in place

Assembly

•     Top bun with your sauce
•     Fried chicken thigh
•     lettuce
•     onions
•     tomato
•     cheese
•     bottom bun with your sauce

Tags:

• chicken
• chicken-sandwich