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.
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
