Chilli Crisp Pickle-Brined Fried Chicken Sandwiches
Inspired by techniques from America's Test Kitchen.
Brined chicken thighs are coated in a crispy, garlic-spiked crust, then tossed in a fiery chilli-mayo and served in soft buns with cooling sesame-spiked cucumber pickle.
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Method
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Equipment
- microwave-safe jug
- 2 medium bowls
- wire rack set in a rimmed baking tray
- large casserole (Dutch oven)
- frying thermometer
- instant-read thermometer
- tongs
- kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 2411 kcal |
| Protein | 36.6 g |
| Carbohydrate | 88.8 g |
| of which sugars | 9.1 g |
| of which free sugars | 7.8 g |
| Fat | 213.7 g |
| of which saturates | 19.3 g |
| Fibre | 3.9 g |
| Salt | 7.62 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Sesame pickle
- 120 ml rice vinegar
- 12 g caster sugar about 1 tbsp
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 6 g fine sea salt or table salt about 1 tsp
- ½ cucumber, halved lengthways and thinly sliced
Brine
- 4 boneless, skinless chicken thighs (85-140 g each), trimmed
- 300 ml dill pickle brine (from a jar of dill pickles), divided
- 8 sprigs fresh dill, plus 2 tbsp chopped dill for the coating
- 6 garlic cloves, lightly crushed
- 5 tsp mustard powder, divided
- 15 g fine sea salt or table salt about 2½ tsp
- 2½ tsp ground black pepper
Coating
- 175 g plain flour
- 65 g cornflour
- 2 tsp garlic powder
- 1 tsp baking powder
- 750 ml vegetable oil, for frying
Chilli crisp mayo
- 120 g mayonnaise
- 2 tbsp chilli crisp (crunchy chilli oil)
- 1 tbsp water
- 1 g caster sugar about ¼ tsp
To serve
- 4 burger buns, split
- 1
Pickle. Heat 120 ml rice vinegar, 1 tbsp caster sugar, 1 tbsp toasted sesame oil, 1 tbsp soy sauce and 1 tsp fine salt in the microwave for 1-2 minutes, stirring until the sugar dissolves. Pour this over the sliced cucumber and leave to cool, then chill for up to 1 week.
- 2
Brine. Mix 4 chicken thighs with 240 ml dill pickle brine, 8 sprigs dill, 6 garlic cloves, 1 tbsp mustard powder, 1½ tsp fine salt and 1½ tsp ground black pepper. Cover and refrigerate for 6-12 hours until the chicken has absorbed the flavours.
- 3
Coating. Whisk together 175 g plain flour, 65 g cornflour, 2 tsp garlic powder, 1 tsp baking powder, 2 tbsp chopped dill and the remaining 2 tsp mustard powder, 1 tsp salt and 1 tsp pepper. Rub in the remaining 60 ml brine with your fingertips until the mixture resembles coarse breadcrumbs with small craggy bits.
- 4
Prepare. Lift each thigh from the brine and discard the liquid, then press each one into the coating on all sides. Set on a wire rack and chill for 30 minutes to 2 hours.
- 5
Fry. Heat 750 ml vegetable oil in a large casserole to 175 °C, then fry the chicken for 8-12 minutes, turning halfway through, until golden brown and the thickest part reaches 74 °C inside. Keep the oil temperature between 165 and 175 °C throughout. Drain the fried chicken on kitchen paper.
- 6
Finish. Whisk together 120 g mayonnaise, 2 tbsp chilli crisp, 1 tbsp water and ¼ tsp caster sugar in a bowl. Toss each piece of chicken in this mixture until well coated.
- 7
Serve. Place each chicken piece in a split burger bun and top with some of the drained sesame pickle.
Storage
The sesame pickle keeps refrigerated for up to 1 week; the finished sandwich is best enjoyed immediately. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
