Thin fried chicken club sandwich

Mix buttermilk, dill pickle juice and hot sauce; add the chicken.

Smash the chicken breast thin for the sandwich and cut into a couple of pieces; put in the buttermilk mixture.

Mix the dredge: flour, salt and pepper, onion powder, garlic powder and smoked paprika.

Sauce: mix mayo, Dijon and a little hot sauce.

Splash a little of the buttermilk mixture into the dredge to make craggy bits; dredge the chicken, coat well and shake off.

Fry the thin pieces three to four minutes until craggy and golden; drip and salt.

Toast the bread on both sides. Build: sauce, shredded romaine, chicken, three half slices of bacon, avocado, a slice of toast sauced on both sides, then lettuce, chicken, bacon, tomato, avocado, more sauce and the top slice.

Press down a little, skewer through, and cut.