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Categories:
CHICKEN SANDWICH chicken kosher salt freshly ground black pepper onion powder buttermilk egg vegetable oil flour sandwich buns shredded romaine lettuce cucumber water rice vinegar sugar mustard seeds kosher salt HERB MAYO mayonnaise fresh chives dill fresh basil parsley lemon rind lemon juice garlic
Viewed: 51 - Published at: 2 years agoIngredients
- CHICKEN SANDWICH
- 8 boneless, skinless chicken thighs (about 2 1/4 lbs)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon onion powder
- 1 cup buttermilk
- 1 large egg
- vegetable oil
- 2 cups all-purpose flour
- 8 (2-ounce) potato sandwich buns, lightly toasted
- 1 1/2 cups shredded romaine lettuce
- QUICK PICKLES
- 3/4 cup thinly sliced English cucumber
- 1 cup water
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon mustard seeds
- 3/4 teaspoon kosher salt
- GARLICKY HERB MAYO
- 1 cup prepared mayonnaise
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 1 garlic clove, finely minced
Method
- To prepare pickles, place cucumbers in a wide shallow bowl. Combine water, vinegar, sugar, mustard seeds, and salt in a small saucepan over high heat; bring mixture to a boil. Remove from heat; carefully pour vinegar mixture over pickles. Let stand until ready to assemble sandwiches.
- To prepare mayo, combine mayonnaise and next 7 ingredients (through garlic) in a medium bowl, stirring with a whisk. Refrigerate until ready to assemble sandwiches.
- To prepare sandwiches, sprinkle chicken thighs evenly with salt, pepper, and onion powder. Combine buttermilk and egg in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.
- Pour oil to a depth of 1 inch in a large cast-iron skillet; heat oil to 325 °. Place flour in a shallow dish; dredge chicken thighs in flour, shaking off excess. Carefully add 4 chicken thighs to oil; cook 5 to 6 minutes on each side or until golden brown and done. Drain on a wire rack set over paper towels; keep warm. Repeat procedure with remaining chicken thighs.
- To assemble sandwiches, drain pickles well; discard pickling liquid. Spread mayo evenly over bottom halves of buns; top evenly with pickles, lettuce, chicken thighs, and top halves of buns. Serve immediately.
