Step 1

If you can dry rub your chicken the night before that's fantastic! If not, just do it first and then prep everything else. So combine the salt, brown sugar, and black pep, then spread evenly over the four chicken thighs. Let those hang out in the fridge until you're ready to move on.

Step 2

Set up your dredging station: get a wire wrack or plate and two large bowls. Add flour, corn starch, and spices to one bowl. Then add the wet ingredients to another. Whisk both individually to combine the contents of each bowl.

Step 3

Working one piece of chicken at a time, plop the chicken thigh into the dry mixture and flip until fully coated (using one hand). Then shake off the excess and place it back on the wire rack. Repeat with the remaining 3 chicken thighs.

Step 4

Then take 2-3 tbsp of the milk mixture and add it to the dry bowl. Mix that! Basically this is adding textural bits to the breading. Then plop the chicken in the milk mixture (using the other hand), shake off the excess, and plop into the dry mix. Coat the chicken one more time in the dry mixture making sure to press it into the chicken. Repeat with the three remaining pieces, placing them back on the wire rack once coated.

Step 5

Place in the fridge while we clean up and heat up the oil.

Step 6

Add enough tallow (or other oil) to a heavy bottomed skillet (I like cast iron) to come up about 1/2 inch. We're not deep frying here! Once that reaches 350F you are ready to add your chicken. If you do not have a thermometer you can just take a tiny bit of the breading and plop it into the oil, you want a moderate sizzle.

Step 7

You will likely had to work in 2 batches, but add the chicken thighs to the pan and let fry on that first side for about 3-5 minutes, flip, another 3-5, and just keep flipping until the sides are evenly browned and golden (and temp is 165F or higher). You will likely have to keep a close eye on the temperature setting of the stove, adjusting as it needs more or less heat. Immediately place on a wire rack to drain.

Step 8

Lightly coat the inside of each bun with some Sir Kensingtons Avocado Oil mayo. Toast the buns, mayo side down, in a skillet over medium-low heat. Move them around to encourage even browning and keep a close eye on them! If your pan is properly hot they should toast in just about 60 seconds or less!

Step 9

Last but not least assemble your shredduce-y slaw! We do this last so it doesn't get soggy. Combine vinegar, Sir Kensingtons Avocado Oil Mayo, sugar, salt, and pepper. Then add in the lettuce and toss to coat.

Step 10

Assembly! Take one of the toasted buns and spread Sir Kensingtons Avocado oil mayo on the bottom bun. Then add pickles, the chicken thigh, and shredduce-y slaw. Take the top bun and add 1/4 of the mashed avocado. Add the top bun and boom! You have the best chicken sandwich you will ever have.

Step 11

ENJOY!