Fried Chicken Sandwich
Ingredients
The Chicken
-
16
ounces
boneless skinless chicken thighs
-
1
cup
dill pickle brine
-
1
tablespoon
minced garlic
The Coating
-
1 ¼
cups
all-purpose flour
-
½
cup
cornstarch
-
1 ½
teaspoons
baking powder
-
2
teaspoons
garlic powder
-
2
teaspoons
salt
-
1
teaspoon
freshly ground black pepper
-
¼
teaspoon
cayenne pepper
For Frying
-
3 ½
cups
avocado or vegetable oil
For Serving
-
4
pieces
burger buns
-
to taste
tomato
-
to taste
shredded lettuce
-
to taste
slaw
-
to taste
burger sauce or mayonnaise
-
to taste
pickles
Instructions
- Place chicken in a shallow dish and add 1 cup of pickle brine and garlic. Cover and refrigerate for at least 8 hours.
- Line a baking sheet with a rack or paper towels.
- In a shallow bowl, whisk together flour, cornstarch, baking powder, garlic powder, salt, black pepper, and cayenne pepper.
- Add the remaining pickle brine to the flour mixture and mix with your hands.
- Remove chicken from the brine, coat with the flour mixture, and press firmly to ensure coating adheres.
- Return to the brine and coat again, shaking off excess flour.
- Preheat oil in a Dutch oven or large pot to 350°F.
- Fry the chicken in batches, flipping halfway, until golden brown and cooked through.
- Transfer cooked chicken to a wire rack or paper towel-lined tray to rest.
- Toast buns if desired, then spread mayonnaise or burger sauce on them.
- Add the fried chicken and top with desired fixings before serving.
Nutrition Facts (estimated)
Servings
4
Calories
469
Total fat
7g
Total carbohydrates
69g
Total protein
31g
Sodium
1481mg
Cholesterol
108mg
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