Green Goddess Fried Chicken

Start by combining the buttermilk, garlic powder, salt, and pickle juice. Add the chicken thighs, cover, and marinate for at least 1 hour but ideally overnight.

Meanwhile, make the green goddess. To a food processor or blender add avocado, herbs, lemon juice, anchovies, garlic, salt, pepper, and a half of the sour cream.

Once everything is smooth, add the rest of the sour cream and the mayo and briefly blend again. This is because sometimes blenders can break everything down too much and cause the sauce to be watery, but we want to keep this thick! Refrigerate until ready to use

Remove the chicken from the buttermilk, shaking off the excess. Place on a wire rack for 30 minutes

Combine everything for the dredge, and add a couple tablespoons of the buttermilk into the flour. Mix this through - this ensures the chicken has lots of nice craggly bits!

Add the chicken into the dredge mixture, squeezing to ensure everything is well coated. Preheat the vegetable oil to 180 C. This is also a good time to toast your buns

Fry the chicken in batches, until golden brown and crispy, and cooked through to 73 C. Place on a wire rack and finish with a pinch of salt

Load up the bottom bun with some green goddess sauce. Top with the fried chicken (around 3 tenders per sandwich), then some pickles. Add some more sauce to the other half of the bun, and finish with a sprinkle of chives. Enjoy!