Some people have extreme difficulty naming favorites. Invited to rank their preferences, they become paralyzed. Mr. Alpenglow has zero hardship in this department. Early in life, he rejected ridiculous phrases like “to each his own” and “taste is personal.” Every obsessive cook knows: Like a gemstone, taste is to be ruthlessly turned over and scrutinized in the privacy of one’s own mind. Once it is finely burnished, taste can be foisted upon the citizenry at large. Listen for cries of delight.

All this to say — here is the best sandwich ever.



for 8 buttermilk biscuits:
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk

Heat the oven to 450. Combine the dry ingredients in a food processor or blender. Cut the butter into small cubes. Add to food processor and pulse a few times (do not over mix) until the mixture resemble coarse meal. Transfer to a mixing bowl. Add the buttermilk and stir until just combined (again, do not over mix). Turn the dough onto a floured surface. Gently pat the dough until it is about 1/2 an inch thick. Do not use a roller. Gently fold the dough about 4 times, pressing the dough down to about 1-inch thick. Use a round cutter to cut the biscuits. Place them on a baking sheet and bake for 10-12 minutes or so until the top and bottom of the biscuits are light golden brown.

for the fried chicken:
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
1 quart buttermilk
6-8 boneless skinless chicken thighs
canola oil for frying

Heat about 3-4 inches of oil in a heavy cast iron pot on medium-high flame. Combine the dry ingredients in a large mixing bowl. Pour the buttermilk into another bowl. Tuck the edges of the chicken thighs down to create a semi-round piece. Press it into the flour mixture, dip it in the buttermilk, and coat once more in the flour mixture. Repeat to finish all the chicken. When the oil is hot, fry the chicken in batches, being careful not to overcrowd. Turn them over once in the oil. When the chicken is deep golden brown, remove them and drain on a wire rack. Let them rest for several minutes. Place one chicken thigh onto each biscuit and drizzle with a spoonful of chimichurri. Serve immediately.

for the chimichurri:
1 cup flat leaf parsley, chopped
4-5 cloves of garlic, peeled
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon red chili pepper flakes
1/2 cup or so of olive oil
2 tablespoons sherry vinegar
2 tablespoons fresh lemon juice

Pulse the ingredients in a blender.




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