Fried Chicken Sandwich
Ingredients: Kosher dill pickles, Mayonnaise, Red onion, Garlic cloves, Fresh minced dill · 750 min cook time · 785kcal · ~₩24,500
Ingredients
24ounce Kosher dill pickles, 0.25cup Mayonnaise, 0.5cup Red onion, 2cloves Garlic cloves, 2tablespoons Fresh minced dill, 1pinch Cayenne pepper, 1tablespoon Pickle brine, 1cup Pickle brine, 8sprigs Fresh dill sprigs, 6cloves Smashed garlic cloves, 1tablespoon Dry mustard, 1tablespoon Kosher salt, 1tablespoon Black pepper, 4thighs Boneless skinless chicken thighs, 1.25cup All-purpose flour, 0.5cup Cornstarch, 1teaspoon Baking powder, 2teaspoons Granulated garlic, 2teaspoons Dry mustard, 2teaspoons Kosher salt, 2teaspoons Black pepper, 2tablespoons Fresh minced dill, 0.25cup Pickle brine, 3cups Vegetable oil, 4buns Brioche buns, 1cup Shredded iceberg lettuce
Instructions
1. Drain a 24-ounce jar of kosher dill pickles, reserving the pickle juice. Take out a couple of pickles for the sauce.
2. Chop about a quarter cup of the reserved pickles for the sauce.
3. In a bowl, combine the chopped pickles, a quarter cup of mayonnaise, half a red onion (finely chopped), two minced garlic cloves, two tablespoons of fresh minced dill, and a pinch of cayenne pepper. Add one tablespoon of pickle brine. Mix well and set aside, covered, in the refrigerator.
4. For the marinade, take one cup of the reserved pickle brine and pour it into a bowl.
5. Add eight sprigs of fresh dill, six smashed garlic cloves, one tablespoon of dry mustard, one tablespoon of kosher salt, and one tablespoon of black pepper to the pickle brine. Mix well.
6. Add four boneless, skinless chicken thighs to the marinade. Ensure the chicken is fully submerged. Cover and refrigerate for a minimum of 6 hours, up to 12 hours.
7. For the coating, combine one and a quarter cups of all-purpose flour, half a cup of cornstarch, one teaspoon of baking powder, two teaspoons of granulated garlic, two teaspoons of dry mustard, two teaspoons of kosher salt, and two teaspoons of black pepper in a bowl. Add two tablespoons of fresh minced dill. Mix everything together.
8. Add a quarter cup of pickle brine to the flour mixture. Use your fingers to press the mixture together, creating craggy bits for extra crispiness on the chicken exterior.
9. Take the chicken thighs from the marinade and dredge them in the flour mixture, pressing the coating onto the chicken. Place the coated chicken on a wire rack set over a baking sheet.
10. Refrigerate the coated chicken for at least 30 minutes, up to 2 hours, to allow the coating to set.
11. Heat three cups of vegetable oil in a Dutch oven over medium-high heat to 350°F.
12. Carefully place the coated chicken thighs into the hot oil. Fry for 8 to 12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 175°F.
13. Remove the fried chicken and place it on a paper towel-lined sheet pan to drain excess oil and cool slightly.
14. Toast brioche buns. Spread a tablespoon of mayonnaise on the bottom bun of each sandwich.
15. Place a fried chicken thigh on top of the mayonnaise. Add a quarter of the pickle slaw sauce on top of the chicken, followed by shredded iceberg lettuce.
16. Top with the other half of the brioche bun to complete the sandwich.
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