Marinate the chicken

• Whisk the buttermilk, pickle juice, hot sauce and seasonings in a bowl.
• Add the chicken thighs, coat well, cover and refrigerate for several hours.

Make the dry batter

• Combine the flour, cornstarch, baking powder and the same seasonings used in the marinade.

Char the corn and cook the pasta

• Char the corn kernels in a hot pan until nicely browned.
• Cook the bow tie pasta in salted boiling water, then drain and cool.

Chop the vegetables and bacon

• Dice the orange and red bell peppers and the red onion.
• Chop the bacon and cook it until crisp.

Make the street corn dressing

• Whisk the mayonnaise, Greek yogurt, lime juice, red wine vinegar, hot sauce, Tajín, salt and pepper.

Assemble the pasta salad

• Combine the pasta, charred corn, peppers, onion, bacon and dressing in a large bowl.
• Fold in the diced avocado, then chill until serving.

Prepare the lettuce and Caesar dressing

• Chop, wash and spin the romaine lettuce.
• Whisk the mayonnaise, olive oil, Dijon mustard, lemon juice, grated garlic, salt, pepper and grated Parmesan.

Bread and fry the chicken

• Coat the chicken in the dry batter, dip back into the marinade, then coat again for a double dredge.
• Fry in batches in hot oil until deeply golden and crispy.

Build the sandwiches

• Toast the buns with butter as garlic bread.
• Spread Caesar dressing on the bottom bun, add the crispy chicken, dressed romaine and more Parmesan, then close the bun.

Serve

• Serve the sandwiches with the chilled street corn pasta salad on the side.