Ultimate Fried Chicken Sandwiches

Let's Cook

1. Step 1.

   In a large bowl, combine the chicken, buttermilk, garlic powder, and ¼ teaspoon each salt and pepper. Stir to coat the chicken evenly.

2. Step 2.

   Place the flour in a large, shallow dish. Remove one piece of chicken from the buttermilk, allowing excess to drip off. Dip it in the flour, then back in the buttermilk, then in the flour again, pressing to adhere. Place on a plate. Repeat with the remaining chicken.

3. Step 3.

   Add 1 inch of canola oil to a medium skillet and heat over medium-high until a deep-fry thermometer registers 325°F. Carefully add the chicken to the skillet. Fry, adjusting the heat to maintain 325°F, until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F, 7 to 10 minutes per side. If browning too quickly, reduce heat to medium-low.

4. Step 4.

   Transfer the fried chicken to a wire rack set over foil. Sprinkle with a pinch of salt. Let rest for a few minutes.

5. Step 5.

   While the chicken rests, split the potato rolls and toast if desired. Assemble the sandwiches: place the chicken on the rolls and top with shredded romaine, sliced tomatoes, sliced pickles, and hot sauce.