Premium Chicken Sandwiches (Print version)

Juicy buttermilk-brined chicken thighs fried crisp and stacked on brioche with honey pepper mayo, pickles, cheese, and slaw.

# Ingredients:

For the chicken and brine

01 - 4 boneless skinless chicken thighs, about 1 1/2 lb (680 g), trimmed
02 - 1 cup (240 ml) buttermilk
03 - 1/3 cup (80 ml) dill pickle juice
04 - 1 tablespoon hot sauce
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon black pepper

For the crispy coating

07 - 1 cup (125 g) all-purpose flour
08 - 1/2 cup (65 g) cornstarch
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1/4 teaspoon cayenne pepper
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon black pepper
15 - Neutral oil, for frying

For the sauce and slaw

16 - 1/2 cup (115 g) mayonnaise
17 - 1 tablespoon honey
18 - 2 teaspoons Dijon mustard
19 - 1 teaspoon apple cider vinegar
20 - 1/2 teaspoon coarsely ground black pepper
21 - 2 cups (140 g) finely shredded green cabbage

For assembly

22 - 4 brioche buns, split and toasted
23 - 4 slices smoked gouda or provolone
24 - 12 dill pickle chips
25 - 4 lettuce leaves
26 - 1 large tomato, sliced

# Instructions:

01 - Whisk buttermilk, pickle juice, hot sauce, salt, and pepper in a bowl. Add the chicken thighs, cover, and refrigerate for at least 30 minutes or up to overnight.
02 - Stir mayonnaise, honey, Dijon, vinegar, and black pepper together. Toss the cabbage with 2 tablespoons of the sauce and chill the remaining sauce for the buns.
03 - In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Drizzle 1 tablespoon of the chicken marinade into the flour and rub it in with your fingers to form small clumps.
04 - Remove each thigh from the marinade and let excess drip off. Press firmly into the flour mixture on both sides, then place on a rack for 10 minutes while the oil heats.
05 - Heat 1/2 inch of neutral oil in a heavy skillet to 350°F. Fry the chicken 4-5 minutes per side until deeply golden and the thickest part reaches 165°F. Transfer to a wire rack.
06 - Place a slice of cheese on each hot chicken thigh. Let it soften from the heat, or place the chicken in a 200°F oven for 1-2 minutes to melt fully.
07 - Spread honey pepper mayo on the toasted buns. Add lettuce, tomato, cheesy fried chicken, pickles, and slaw. Close the sandwiches and serve immediately.

# Good to know:

01 - The chicken can marinate overnight for deeper flavor.
02 - Best served right after frying while the crust is crisp.
03 - Hold cooked chicken on a wire rack, not paper towels.

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