Copycat fried chicken sandwich (Popeyes and Chick-fil-A hybrid)

Mix the marinade: buttermilk, salt, hot sauce and part of the dry ranch dressing mix.

Remove the tenderloins; cut three or four shallow slashes each way in the thick end of each breast.

Submerge the breasts in the marinade and refrigerate 2 to 4 hours.

Breading: all-purpose flour with a little cornstarch, salt, black pepper, a lot of cayenne and the rest of the ranch mix. Wash: an egg with buttermilk and a splash of milk.

With a fork, lift the chicken from the marinade, let it drip, coat thoroughly in the breading, shake off, dip in the wash and coat again; repeat the wash and flour once more.

Set on a rack to let the coating adhere before frying (said as 'at least 50 minutes', then 'at least 15 minutes').

Fry in oil heated to 350 to 375F for about 4 to 5 minutes, flipping halfway, until golden, crisp and cooked through.

Drain on crinkled foil rather than paper towel so the bottom does not steam and go soggy.

Spread mayo on a lightly buttered, toasted hamburger bun; add sliced dill pickles and the chicken; top with the bun.