Name: Chili Crisp Pickle-Brined Fried Chicken Sandwiches
Total time: 7 h 30 min
Ingredients: ½ cup rice wine vinegar; 1 tablespoon sugar; 1 tablespoon toasted sesame oil; 1 tablespoon soy sauce; 2 teaspoons kosher salt; ½ English cucumber , halved lengthwise and sliced thin; 4 (3- to 5-ounce) boneless, skinless chicken thighs , trimmed; 1¼ cups kosher dill pickle brine , divided; 8 sprigs fresh dill , plus 2 tablespoons minced fresh dill, divided; 6 garlic cloves , smashed; 5 teaspoons dry mustard , divided; 5 teaspoons kosher salt , divided; 1¼ cups all-purpose flour; ½ cup cornstarch; 2 teaspoons granulated garlic; 1 teaspoon baking powder; 3 cups vegetable oil for frying; 5 teaspoons pepper , divided; ½ cup mayonnaise; 2 tablespoons chili crisp; 1 tablespoon water; ¼ teaspoon sugar; 4 hamburger buns

Chili Crisp Pickle-Brined Fried Chicken Sandwiches

By Lawman Johnson

Published on January 25, 2023

Time

Total Time: 1 hour, plus 6½ hours brining and chilling

Yield

Serves 4

Chili Crisp Pickle-Brined Fried Chicken Sandwiches

Ingredients

SESAME-PICKLE TOPPING

½ cup rice wine vinegar 1 tablespoon sugar 1 tablespoon toasted sesame oil 1 tablespoon soy sauce 2 teaspoons kosher salt ½ English cucumber, halved lengthwise and sliced thin

CHICKEN SANDWICHES

4 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed1¼ cups kosher dill pickle brine, divided8 sprigs fresh dill, plus 2 tablespoons minced fresh dill, divided6 garlic cloves, smashed5 teaspoons dry mustard, divided5 teaspoons kosher salt, divided1¼ cups all-purpose flour ½ cup cornstarch 2 teaspoons granulated garlic 1 teaspoon baking powder 3 cups vegetable oil for frying5 teaspoons pepper, divided½ cup mayonnaise 2 tablespoons chili crisp 1 tablespoon water ¼ teaspoon sugar 4 hamburger buns

Instructions

for the sesame-pickle topping

Microwave vinegar, sugar, oil, soy sauce, and salt in liquid measuring cup, stirring occasionally, until sugar is dissolved and mixture is hot, 1 to 2 minutes. Pour vinegar mixture over cucumber in medium bowl, let cool completely, and refrigerate until ready to serve. (Sesame pickles can be refrigerated for up to 1 week; drain before serving.)

for the chicken sandwiches

Combine chicken, 1 cup pickle brine, dill sprigs, smashed garlic, 1 tablespoon mustard, 1 tablespoon salt, and 1 tablespoon pepper in bowl. Cover with plastic wrap and refrigerate for at least 6 hours or up to 12 hours.

Set wire rack in rimmed baking sheet. Whisk flour, cornstarch, granulated garlic, baking powder, minced dill, remaining 2 teaspoons mustard, remaining 2 teaspoons salt, and remaining 2 teaspoons pepper together in second bowl. Add remaining ¼ cup pickle brine to flour mixture and rub between your fingers until tiny craggy bits form throughout.

Working with 1 piece of chicken at a time, remove chicken from brine and transfer to flour mixture. Using your hands, toss chicken in flour mixture, pressing on coating to adhere and breaking up clumps, until coated on all sides. Transfer chicken to prepared wire rack. Discard brine. Refrigerate for at least 30 minutes or up to 2 hours.

Heat oil in Dutch oven over medium-high heat to 350 degrees. Carefully add chicken and fry until chicken is golden brown and registers at least 175 degrees, 8 to 12 minutes, flipping chicken halfway through frying. (Adjust heat as needed to maintain oil temperature between 325 and 350 degrees.) Transfer chicken to paper towel–lined plate.

Combine mayonnaise, chili crisp, water, and sugar in medium bowl. Working with 1 piece of chicken at a time, add to bowl with mayonnaise mixture and toss to coat. Place chicken on bun bottoms, then top with drained sesame-pickle topping and bun tops. Serve.