pickle brined hot chicken sandwich
INGREDIENTS
8 boneless, skinless chicken thighs
2 Cup pickle juice
canola oil
1 Cup flour
1/2 Cup tapioca flour
Pinch salt
1 Cup buttermilk
2 Teaspoon Frank's RedHot Sauce
1 egg
Pinch salt
1/2 Cup butter, melted
1/2 Cup Frank's RedHot Sauce
1/2 Teaspoon dark brown sugar
2 Teaspoon cayenne pepper
1 Teaspoon garlic powder
1 Teaspoon paprika
1 Teaspoon black pepper
4 sesame seed buns
Your Favorite smoked pickles
shredded cabbage slaw
mayonnaise
PREPARATION
Steps
1
In a medium bowl, combine pickle juice and chicken thighs. Weigh thighs down if necessary to make sure they are completely submerged. Place in the refrigerator to brine overnight.
2
When ready to cook, set Z Grill temperature to 450°F and preheat, lid closed for 15 minutes. Place a cast iron pan on the grill grate while the grill preheats and add canola oil (should be about 1/2-inch deep).
3
Remove the chicken thighs from the pickle brine and pat dry.
4
In a medium bowl, combine both flours and a pinch of salt. Mix well to combine.
5
In another bowl, combine the buttermilk, hot sauce, egg and a pinch of salt. Mix well to combine.
6
Season the chicken thighs with salt. Dip the thighs in the flour mixture, then buttermilk, then back into the flour mixture. Transfer to a wire rack and repeat with the remaining thighs.
7
Place wire rack directly on the grill grate next to the cast iron of oil and bake chicken for 15 minutes or until the internal temperature reaches 150℉.
8
As chicken pieces come to temperature, transfer them 2 or 3 at a time to the preheated oil to crisp the coating and finish cooking.
9
For the Butter Hot Sauce: While the chicken is cooking, melt the butter and combine with the hot sauce, brown sugar, cayenne, garlic powder, paprika and black pepper in a medium bowl. Set aside.
10
Remove chicken from the oil when the internal temperature reaches 165℉ and dunk in the butter hot sauce mixture.
11
Build the sandwiches with buns, mayonnaise, pickles, cabbage slaw and hot chicken. Enjoy!