CHARLESTON CHICKEN SANDWICH

For the Chicken
* 4 chicken thighs (boneless and skinless)
* Salt and Pepper to season
* 2 cups buttermilk
* 2 cups flour (may need to add more)
* 1 tablespoon garlic powder
* 2 teapoons kosher salt
* 1/2 teaspoon black pepper
* pinch of cayenne
For the Dill Verde Mayo
* 2 springs of fresh dill - chopped (about 2 tablespoons)
* 3 springs of fresh parsley - chopped (about 1 tablespoon)
* 2 sprigs of scallion - chopped (white part only)
* 2 teaspoons capers - chopped
* 2 cloves garlic
* squeeze of lemon
* 1/2 teaspoon rosemary - chopped (can be dried)
* 1/3 cup mayonnaise
* salt and pepper to taste
For the Tomato
* 1 tomato - cut into 1/4 inch slices
* 1 tablespoon olive oil
* salt and pepper to season
For the Sandwich
* Lettuce
* Toasted Buns
For the Chicken
1. Season the chicken thighs with salt and pepper. Add to a bowl and submerge with buttermilk. Cover and refrigerate 4-6 hours or overnight.
2. Allow the chicken to come to room temp. thirty minutes before frying.
3. Add the salt, pepper, garlic powder, and cayenne to the flour. Mix.
4. Add enough oil to a dutch oven or heavy bottom skillet to fill 3 inches full. Heat over medium high heat or to 350 degrees.
5. Transfer the chicken to the flour (no need to shake off any excess buttermilk), and coat evenly. Repeat until all the chicken pieces are coated. The flour may seem to look dry after sitting for a few minutes on the chicken, no worries
Add to the oil and cook 8-10 minutes on each side. The chicken will be golden brown. To make sure it's fully cooked, crack one open. Juices should run clear and temp should reach 165 (thigh meat can reach 175). Just because it's crispy and brown doesn't mean it's done!
For the Dill Verde Mayo
1. Combine the herbs, garlic, scallion, lemon juice, and capers to a food processor.Pulse until chopped. Add the mayonnaise and pulse until mixed. Season with salt and pepper. Refrigerate until needed.
For the Tomatoes
1. Lay the slices on a paper towel for 10 minutes to drain from excess water. Drizzle with a tablespoon of oil and a sprinkle of salt and pepper. Lay on a baking sheet and bake for 10 minutes at 400 degrees.
For the Sandwich
1. Ensemble the sandwich with the tomato, chicken, mayonnaise, lettuce, and toasted buns.
2. Enjoy with a sweet tea or a stout!
Notes
* For the sandwich boneless is ideal. The skin is optional. I removed the bone and kept on the skin, but next time I'll go for skinless. Too fatty for my liking!
* When your tomatoes are finished, add in the buns to get them toasted.
* The mayonnaise can be made the night before!