Pickle-Brined Fried Chicken Sandwiches
- Brine your chicken in pickle juice for a minimum of one hour
- Add pepper, cayenne and paprika to your flour as well as garlic powder and whisk the dry ingredients together
- Add a few tablespoons of buttermilk to the dry flour mixture and mix up a bit with your hands to form small clumps
- Remove chicken from the brining liquid and dip into the buttermilk, shake off excess and then coat and pack with flour
- Ensure all the flour is packed on to each thigh so the coating covers all of the surface
- Once all your chicken is dipped and coated add your oil to the pan and let it come to high heat (420f approx)
- Start frying your chicken pieces - don't overcrowd the pan
- Maintain a temperature between 300f-350f
- Cook for a total of around 8 mins
- Drain on to a baking rack to let the excess oil drip off
- Toast your burger/brioche buns in a pan
- Once toasted it's time to build - add your sweet pickles on the bottom then your fried chicken
- Slice in half or enjoy as a whole!
Ingredients
- Chicken thighs
- Self-raising flour
- Buttermilk
- Pickles
- Buns of choice
- Vegetable oil
- Seasonings – Pepper, Cayenne, Paprika, Garlic Powder
- Digital kitchen thermometer
