Chef Nathan Tate knows how to fry things. Chicken thighs rest in pickle juice for about a day. Next goes the buttermilk rest, amped up by hot sauce. After bathing, the thigh gets run through a dry blend of flour, salt and barbecue seasonings and is deep-fried. The buffalo sauce that cloaks the chicken has the tangy heat of a Sichuan-style mala sauce, exploding with peppercorns. Iceberg lettuce cools things down, along with fresh dill pickles, sliced scallions and an herb-forward ranch dressing. It's easily one of Dallas' best sandwiches.