Instructions

• In a large bowl, combine 2 cups buttermilk and 1 tablespoon of lemon pepper seasoning. Add the chicken, cover and refrigerate for at least 2 hours.
• While the chicken is marinating, combine all the ingredients for the green ranch in a blender and mix until smooth. Pour into a squeeze bottle or bowl. Refrigerate until ready to use.
• Remove the chicken from the buttermilk and set on a plate. DO NOT discard the buttermilk. We are using this as part of our dredging. Add the egg to the buttermilk and whisk together.
• In a separate bowl, combine the flour, cornstarch, lemon pepper, paprika, cayenne pepper, chili powder, onion powder, garlic powder, and salt. Stir.
• Now dip the chicken in the flour and then into the buttermilk. Let the excess buttermilk drip off and then dip one more time in the flour. Make sure to coat well. I like to press it down with a fork and pat the flour into the chicken.
• Heat the oil over medium heat until 350℉. I use a large cast iron pan or Dutch oven. Carefully add 1 or 2 chicken breasts to the oil. Do not overcrowd the pan. Cook until golden and flip. Chicken is done when thermometer reads 165℉. Move the chicken to a cooling rack or plate with paper towels while you cook the remaining chicken.
• After the chicken is ready, cut them in half. Assemble the sandwich by toasting the buns. Layer sliced pickles on the bottom bun, chicken, green ranch, and top bun. ENJOY!