Crispy Oven Fried Chicken Sandwich

Instructions

For the marinade:

1. In a large bowl, whisk together buttermilk, pickle brine, salt, smoked paprika, garlic powder, black pepper, avocado oil, and hot sauce.
2. Add chicken and turn to coat. Cover and refrigerate for at least 4 hours, preferably overnight.

For the chicken:

1. Set oven rack to upper middle portion of oven. Preheat oven to 450F, or 425F for convection oven.
2. Place a wire rack over a baking sheet. Spray wire rack with cooking spray.
3. In a shallow bowl, combine flour, cornstarch, salt, smoked paprika, garlic powder, onion powder, mushroom seasoning, brown sugar, black pepper, and cayenne.
4. Drizzle 2–3 tablespoons, per 4 servings, of the marinade into flour mixture. Toss lightly with your fingers, until small craggy clumps form throughout the coating mixture. The flour clumps are intentional. They create the crunchy, craggy texture associated with restaurant-style chicken.
5. Remove chicken from marinade and allow the excess marinade to drip off for about 10 seconds. Too much surface marinade can make the coating slide off during baking.
6. Press each piece firmly into the coating mixture until fully coated. Really pack the coating onto all sides of the chicken.
7. Place coated chicken on wire rack and let rest for 5-8 minutes. This gives the coating time to adhere without becoming overly hydrated.
8. Spray the chicken generously, on both sides, with avocado oil, paying special attention to any dry flour spots. There should be no visible dry patches remaining. Spray more oil than you think you need. Dry flour spots will stay pale and powdery rather than crisp.
9. Bake for 20-25 minutes.
10. Halfway through cooking, if chicken is not browning well, you can carefully flip chicken using a thin spatula rather than tongs. Spray any newly exposed dry spots with avocado oil.
11. Bake until deeply golden brown and the internal temperature reaches 175F for chicken thighs and 165F for chicken breasts.

For the yogurt sauce:

1. While the chicken cooks, combine Greek yogurt, pickle brine, hot sauce, honey, garlic powder, salt, smoked paprika, and lemon juice. Stir until smooth.

For serving:

1. While the chicken cooks, thinly shred lettuce.
2. Optionally, thinly spread butter on cut sides of buns. Place in a dry skillet over medium heat and toast for 5 minutes or until lightly golden brown.
3. Spread the spicy yogurt sauce on the buns. Top with crispy chicken, pickle slices, and shredded lettuce. Serve immediately.