This mouthwatering fried chicken sandwich coated in a buttermilk batter is smartly seasoned and topped with an incredible garlic cream sauce
In a large bowl, whisk together buttermilk, 1 tsp (5 mL) of the paprika, and salt. Add chicken thighs and turn to coat well. Cover and refrigerate for at least 2 hours or up to 12 hours.
Garlic Cream Sauce: In a bowl, stir garlic and lemon juice together and let stand for 5 minutes. Whisk in sour cream, chives, salt and pepper. Cover and refrigerate until readyto use.
In a large bowl, whisk together flour, cornstarch, celery salt, garlic powder, pepper and remaining paprika. Meanwhile, in a deep, wide pot or deep-fryer, heat about 4 inches (10 cm) of oil over medium-high heat to 350°F (180°C).
Lift one thigh out at a time, letting excess buttermilk drip off. Coat well in flour mixture and place on baking sheet. Repeat with remaining chicken thighs. Dip each chicken thigh again in flour mixture (chicken thighs will look ragged). Gently place 2 chicken thighs into oil. Cook, turning occasionally for 4 to 5 minutes or until golden brown and thermometer registers 165°F (74°C) when inserted. Remove to a rack set over a baking sheet. Repeat with remaining chicken.
Tuck chicken thighs into buns and top with Garlic Cream Sauce and your favourite toppings.