Description
A crispy, spicy, and tangy delight! This sandwich takes fried chicken to the next level with a juicy pickle brine and a bold chili crisp drizzle. Perfect for spice lovers!
Ingredients
Scale
- 2 boneless, skinless chicken thighs
- 1 cup pickle brine
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- 1 egg
- 1 tbsp hot sauce
- 1 cup panko breadcrumbs
- Oil for frying
- 2 brioche buns
- 2 tbsp chili crisp
- 4 pickle slices
- 1 tbsp mayo
Instructions
- Brine the Chicken: Place chicken in a bowl and cover with pickle brine. Refrigerate for at least 2 hours or overnight for maximum flavor.
- Prepare the Breading: In a shallow dish, mix flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne. In another bowl, whisk buttermilk, egg, and hot sauce.
- Coat the Chicken: Remove chicken from the brine, pat dry, and dip into the flour mixture. Then dip into the buttermilk mixture, and back into the flour mixture for a thick, crispy coating. Press panko breadcrumbs onto the chicken for extra crunch.
- Fry to Perfection: Heat oil in a deep pan to 350°F (175°C). Fry chicken for 4-5 minutes per side or until golden brown and fully cooked. Drain on a wire rack.
- Assemble the Sandwich: Toast brioche buns, then spread mayo on the bottom bun. Add fried chicken, drizzle with chili crisp, and top with pickle slices. Cover with the top bun and enjoy!
- Prep Time: 10 min
- Cook Time: 15 min