Honey chipotle garlic chicken sandwich with ranch dressing Ingredients For the chicken: 2 lb boneless chicken breast, cut into half lengthways and pounded to even thicken Oil for deep frying Wet batter: 2 cup butter milk 3 tbsp pickle juice Salt to taste 1 tsp black pepper 1 tbsp smoked paprika powder 1 tbsp garlic powder For the dry batter 2 cups all purpose flour 1/3 cup corn starch Salt to taste 1 tsp black pepper 1 tbsp smoked paprika powder 1 tbsp garlic powder For the honey chipotle garlic glaze: 2 tbsp butter 1/3 cup honey 1 tbsp chopped chipotle pepper in adobo sauce 1 tbsp soy sauce 2 cloves fresh garlic, finely minced 1 tsp vinegar For the ranch dressing: 1/3 cup mayonnaise 1/3 cup sour cream 1/4 cup buttermilk Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp dill, chopped 1 tsp parsley, chopped 1 tsp lemon juice To assemble 6 brioche buns Butter to toast the buns 1/2 cup pickles Method: In a bowl add chicken season with salt pepper, smoked pepper powder and garlic powder. Add butter milk and pickle juice. Mix well. Marinate for at least 2 hours or overnight In a separate bowl, combine the dry batter ingredients: all-purpose flour, corn starch, salt, pepper, smoked paprika powder, and garlic powder. Remove the chicken from the marinade and coat it in the dry mixture. Dip it back into the wet batter and coat it again in the dry mixture. Press the flour into the chicken to create a craggy texture. Heat oil to 350°F (175°C). Fry the chicken for 5–7 minutes until it’s golden brown and cooked through. Drain the chicken on a wire rack. In a pan, melt butter and add garlic. Cook briefly. Stir in honey, chipotle, soy sauce, and vinegar. Simmer until the mixture is slightly thickened. Toss the fried chicken in the glaze. Make the Ranch dressing by whisking all the ingredients until smooth. Adjust the seasoning and chill the dressing before using. Assemble the sandwich by toasting brioche buns with butter, spreading ranch on both sides, adding glazed chicken, and topping it with pickles. #burger #sandwich #chickensandwhich - @iramsfoodstory