Fried Chicken Sandwiches
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
60
Spice
49
Sweetness
64
Sourness
43
mins
Prep time (avg)
2.9
Difficulty
Ingredients:
3 tsp
Cayenne1.25 cups
Buttermilk4
Brioches2 tbsps
Hot Sauce1 cup
Vegetable Shortening2 cups
Flour (self-rising)1.5 tsps
Paprika1 tsp
Mustard Powder (dry)Directions:
1
Special equipment: a deep-frying thermometer Combine the pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt in a large resealable plastic bag
2
Add the chicken thighs, seal the bag and shake to evenly disperse
3
Refrigerate and let marinate for at least 2 hours or up to overnight
4
When ready to fry, remove the chicken from the marinade and pat dry
5
(Discard the marinade
6
) Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening
7
Attach a deep-frying thermometer to the side of the pot and bring to 350 degrees F over medium heat
8
Line a large baking sheet with paper towels and set aside
9
Whisk together the flour, paprika, mustard, cayenne, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl
10
Pour in 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy
11
Whisk the remaining cup of buttermilk and 1 tablespoon hot sauce together in another large bowl
12
Dip one of the chicken thighs in the buttermilk mixture and let the excess drip off
13
Add to the flour mixture, making sure to press the chicken into the flour to fully coat
14
Set on a plate
15
Repeat with as many chicken thighs as your pot can hold comfortably in one batch
16
(As the chicken sits, if you notice it getting soggy in any spots, then dredge it in the flour mixture again
17
) Once the oil is at 350 F, being careful of the hot oil, slide the breaded chicken into the oil, turn off the heat and allow the temperature to drop all the way to 300 degrees F
18
When the temperature reaches 300 degrees F, turn the heat back on low and continue to fry, turning the chicken as needed for even browning, while adjusting the heat to maintain a temperature around 300 degrees F
19
Fry until the chicken is a deep golden brown with an internal temperature of about 170 degrees F, about 5 minutes
20
Remove to the lined baking sheet and sprinkle with a little salt
21
If you're working in batches, dredge the remaining chicken and increase the heat to 350 degrees F again and repeat the process
22
Once all the chicken is fried, split the buns and toast in a toaster oven or broiler, cut-side up, until golden
23
Put 4 pickles on each bottom bun, add a piece of fried chicken and sandwich with the top buns
24
Serve hot or wrap in foil to transport