Popeyes / Chick-fil-A hybrid fried chicken sandwich

Mix a marinade of buttermilk, salt, hot sauce and dry ranch dressing mix.

Pull off any tenderloin; make three or four shallow slashes each way in the thick end of each breast so the marinade gets in and it cooks evenly.

Coat and submerge the breasts in the marinade and refrigerate two to four hours.

Mix the breading: mostly all-purpose flour, a little cornstarch, salt, black pepper, plenty of cayenne and the rest of the ranch mix. Mix the wash: one egg, buttermilk and a splash of milk.

With a fork, lift a breast from the marinade, let it drip, coat thoroughly in breading, shake off, dip in the wash, and back into the breading; repeat the wash and breading a second time.

Rest on a rack so the coating adheres before frying; said as 'at least 50 minutes' and then 'at least 15 minutes'.

Fry in oil at 350 to 375 for four to five minutes, flipping halfway, until golden, crispy 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.