Buttermilk fried chicken sandwich with dill sauce

Combine buttermilk, freshly ground pepper, cayenne and salt; add the chicken thighs.

Cover with plastic wrap and refrigerate for an hour.

Chop the dill finely; mix with lemon juice, yogurt, garlic powder and Parmesan. Cover and refrigerate.

Take the chicken from the marinade and dunk it in the flour mixture until completely coated.

Heat oil in a big pot with room to move and flip the chicken, to 350F. Set a plate with paper towel for the cooked chicken.

Fry the chicken about seven minutes, rolling it over every couple of minutes, until the internal temperature is 165F.

Cut the brioche bun in half, butter it, and toast it in a pan on medium heat.

Assemble: bun, lettuce, chicken, dill dressing, tomato, bun.