Supreme Crispy Chicken Sandwich With Homemade Pickles
4 cups Vegetable oil for deep frying in fryer or Dutch oven
8 Brioche buns, buttered and toasted
Dredge:
1 1/2 cups All-purpose flour
1/2 cup Potato starch
1 teaspoon Garlic powder
1 tablespoon Onion powder
1 tablespoon Paprika
1 tablespoon Salt
1 tablespoon Black pepper, ground
1 teaspoon Cayenne pepper
1/4 cup Brine mixture
Brine:
2 cups Buttermilk
1/2 cup Garlic-dill pickle juice
1/2 cup Pepperoncini juice
2 tablespoons Worcestershire sauce
1 tablespoon Smoked paprika
1 tablespoon Onion powder
1 tablespoon Garlic powder
Pickles:
3/4 cup Apple cider vinegar
1/4 cup Water
2 tablespoons Sugar
1 teaspoon Salt
1 Red onion, sliced
1 English cucumber, julienned
Chicken:
8 Boneless skinless chicken thighs, large fat pieces removed, fileted
Special sauce:
1 cup Japanese mayo
2 tablespoons Ketchup
1 tablespoon Worcestershire sauce
1 tablespoon Lemon juice
1 tablespoon Pickle juice
1/2 teaspoon Garlic powder
Pinch Cayenne pepper

Mix all brine ingredients and brine chicken for as long as possible (minimum 2 hours) in the refrigerator.

Meanwhile, make the pickle: Throw ingredients into a mason jar and pickle for a minimum of 30 minutes.

Whisk the ingredients for the sauce in a bowl.

Once ready to fry, heat your vegetable oil to 350 degrees F in a dutch oven or deep fryer. Mix the dry ingredients for the dredge. Add about 1/4 cup of the brine into the dry mixture and stir in (helps to give the chicken a crunchy coating).

Dredge the chicken in the dry mixture and fry for about 5 to 7 minutes until light brown in color. Remove from the fryer and let sit for 2 to 3 minutes. Increase the temperature to 375 F and re-fry the chicken until golden brown and crisp, another 5 to 10 minutes. Remove to a paper towel to blot the oil and then a rack.

To assemble, spread a little of the sauce on the bottom bun. Top with chicken, a generous amount of sauce, pickled onion and cucumbers (drained so not too wet), and then the top bun.

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This chicken sandwich was so juicy our judges named it the Dish Off: Fried Chicken Edition winner. This crispy chicken sandwich recipe is courtesy of 15-year-old Eva Kopelman, who brined her meat in a mixture of buttermilk, pickle juice, pepperoncini juice and paprika. The sandwich includes homemade pickles and a special sauce of Japanese mayo, Worcestershire sauce, ketchup, pickle juice and a kick of cayenne.

Prep Time: 1 hour plus 2 hours brining

Cook Time: 40 minutes