Makes: 2 portions
Prep Time: 45 mins + 3-5hr marinating
Cook time: 5-8 mins
Things you need:
Chicken + Marinade
2 Boneless, skinless chicken thighs
2 Cups (250ml) Buttermilk
1 tsp (5g) Granulated Garlic
1 tsp (5g) Ground Cumin
1 tsp (5g) Ground Fennel
1 tsp (5g) Cayenne Pepper
1 tsp (5g) Salt
1 tsp (5g) Black Pepper Ground
Brioche bun
Pickles
Mayo
2 Tbsp (30g) Mayo
1 Tsp (5g) Hot Sauce
1 Tsp (5g) Pickle Juice
1/2 Tsp (3g) Smoked Paprika
1/2 Tsp (3g) Granulated Garlic
Squeeze of fresh lemon juice
Salt & Pepper to taste
Flour Dredge
2 Cup (240g) All Purpose flour
1 Cup (120g) Cornstarch
1 Tsp (5g) Smoked Paprika
1 Tsp (5g) Granulated Garlic
1/2 Tsp (3g) Black Pepper
1 Tsp (5g) Cayenne Pepper
10g Salt
Steps:
Mix all marinade ingredients together in buttermilk and add chicken. Mix around until submerged. Cover and marinate overnight or up to 1-2 hours if you’re in a hurry.
Combine all ingredients for mayo and set aside in the fridge.
Combine all flour dredge ingredients. Coat chicken in the flour dredge straight from the marinade. Really squeeze the flour around it to clump it on. Then dip into chilled water for 5-10 seconds and then back into the flour as per the video. Really scrunch and compact the flour onto the chicken.
Fry chicken in a pot half filled with oil set to 356F/180C. Make sure it’s cooked to an internal temp of over 165F.
Toast your buns. Add mayo to both sides then add pickles. Place chicken on top of the bottom bun. Add the top bun and enjoy.
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