Categories: Sandwiches/Wraps
Ingredients
- Chicken
- 2 tsp Morton kosher salt
- 1 tsp light brown sugar
- 1 tsp baking powder
- 4 chicken thighs
- Mayo
- 1 garlic clove, grated
- 2 tbsp lemon juice
- 1/2 cup mayo
- 2 tbsp chopped chives
- 1/2 tsp celery seeds
- 1/2 tsp black pepper
- Kosher salt
- Assembly
- 1 1/2 cups flour
- 1/3 cup cornstarch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 2 tsp cayenne
- 2 tbsp kosher salt
- 1 large egg, beaten to blend
- 1 cup buttermilk
- 2 tbsp Bourbon
- 3 tbsp hot sauce
- vegetable oil
- 4 hamburger buns
- 3 tbsp unsalted butter, melted
- bread-and-butter pickles, plus 1 tbsp brine
- 4 cups thinly sliced iceberg lettuce
- black pepper
Directions
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Chicken
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Mix salt, sugar and baking powder in a small bowl. Season with chicken all over with salt mixture. Chill uncovered on a wire rack set inside a rimmed baking dish, at least 2 hours and up to 1 day.
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Mayo
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Combine garlic and lemon juice in a medium bowl; let sit 10 minutes. Mix in mayo, chives, celery seeds and pepper; season with salt.
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Assembly
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Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 2 tbsp salt in a medium bowl. Whisk egg, buttermilk, bourbon, and 3 tbsp hot sauce in another medium bowl. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack. Pour 3 tbsp buttermilk mixture into flour mixture and work in with your fingers. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.
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Pour oil into a large heavy pot fitted with thermometer to come halfway up the sides. Heat over medium-high until temp registers 350. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temp, until deep golden brown, 5-8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
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Heat a dry large skillet, preferably cast iron, over medium. Brush cut sides of buns with butter and cook cut side down until deep golden brown, about 2 minutes.
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Mix 1 tbsp pickle brine into 2 tbsp mayo in a medium bowl. Add lettuce, season with salt and pepper, and toss to coat. Spread some seasoned mayo over cut sides of buns. Build sandwiches with pickles, fried chicken, slaw and more hot sauce.