Pickle Juice Fried Chicken Sandwiches

Name: Pickle Juice Fried Chicken Sandwiches (Elevated)
Total time: 3 h
Yield: 4
Cuisine: New American
Ingredients: 4 Organic boneless skinless chicken thighs; 1 cup Fermented pickle brine; 1/2 cup Buttermilk (cultured); 1 tbsp Hot sauce (fermented); 1 tsp Smoked paprika; 1 tsp Salt; 1/2 tsp Black pepper; 2 cups Rice flour; 1/2 cup Potato starch; 1 tbsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Cayenne pepper; 1/2 tsp White pepper; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 cup Homemade aioli; 1 tbsp Pickle relish (house-made); 1 tsp Fermented pickle brine; 4 House-made brioche buns; 1/2 cup Quick-pickled red onions; 1/4 cup Shaved fennel; 4 cups Refined avocado oil

⏱3h

👥4

🔥900 cal

Hard

🍽️New American

A refined take on the classic, utilizing a fermented pickle brine for a deeper, more complex flavor. Features a brioche bun made in-house and quick-pickled vegetables for brightness.

4 Organic boneless skinless chicken thighs

1 cup Fermented pickle brine

1/2 cup Buttermilk (cultured)

1 tbsp Hot sauce (fermented)

1 tsp Smoked paprika

See all 23 ingredients ↓

(0 reviews)

⏱3h

👥4

🔥900 cal

Hard

🍽️New American

A refined take on the classic, utilizing a fermented pickle brine for a deeper, more complex flavor. Features a brioche bun made in-house and quick-pickled vegetables for brightness.

#fried chicken #sandwich #pickle juice #fermented #gourmet

Instructions

In a bowl, combine all Chicken ingredients and marinate for at least 24 hours, or up to 48 hours.
Combine all Breading ingredients in a separate bowl.
Heat refined avocado oil in a large Dutch oven to 350°F (175°C).
Dredge each chicken thigh in the Breading mixture, ensuring it is fully coated.
Fry chicken for 8-10 minutes per side, or until golden brown and cooked through.
While chicken is frying, combine all Sauce ingredients in a small bowl.
Toast brioche buns.
Spread Sauce on both halves of each bun. Place fried chicken on the bottom bun, top with quick-pickled red onions and shaved fennel, and cover with the top bun. Serve immediately.

Ingredients

4 4 Organic boneless skinless chicken thighs
1 cup 240 mL Fermented pickle brine
1/2 cup 120 mL Buttermilk (cultured)
1 tbsp 15 mL Hot sauce (fermented)
1 tsp 5 mL Smoked paprika
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
2 cups 240 g Rice flour
1/2 cup 60 g Potato starch
1 tbsp 15 mL Smoked paprika
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1 tsp 5 mL Cayenne pepper
1/2 tsp 2.5 mL White pepper
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1/2 cup 120 mL Homemade aioli
1 tbsp 15 mL Pickle relish (house-made)
1 tsp 5 mL Fermented pickle brine
4 4 House-made brioche buns
1/2 cup 60 g Quick-pickled red onions
1/4 cup 30 g Shaved fennel
4 cups 960 mL Refined avocado oil

Equipment

Dutch oven
Bowls
Thermometer

Instructions

In a bowl, combine all Chicken ingredients and marinate for at least 24 hours, or up to 48 hours.
Combine all Breading ingredients in a separate bowl.
Heat refined avocado oil in a large Dutch oven to 350°F (175°C).
Dredge each chicken thigh in the Breading mixture, ensuring it is fully coated.
Fry chicken for 8-10 minutes per side, or until golden brown and cooked through.
While chicken is frying, combine all Sauce ingredients in a small bowl.
Toast brioche buns.
Spread Sauce on both halves of each bun. Place fried chicken on the bottom bun, top with quick-pickled red onions and shaved fennel, and cover with the top bun. Serve immediately.

Nutrition per serving

Calories 900

Ratings & Reviews

0 reviews

Pickle Juice Fried Chicken Sandwiches

Pickle Juice Fried Chicken Sandwiches

Ratings & Reviews

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