YouTubeVariation
J. Kenji López-Alt
Five-Ingredient Fried Chicken Sandwiches
Kenji describes it as a variation of his Serious Eats recipe.
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Five-Ingredient Fried Chicken
J. Kenji López-Alt · Serious Eats
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Illustration created with AIGenerated with ImagineArt (Nano Banana)
Pickle-brined thighs dipped in buttermilk and pressed into self-rising flour for a craggy crust, on soft hamburger buns. The original recipe is titled as a sandwich.
The recipe
How to make it
4 servings
Ingredients
Chicken
- 1 jar sliced pickles, with brine
- 4 boneless, skinless chicken thighs
- Kosher salt and black pepper
- 1 cup buttermilk
- 1½ cups self-rising flour
- 1 quart peanut, vegetable or canola oil
- 4 soft hamburger buns or potato rolls, toasted
Method
- Pour off ¾ cup pickle brine and keep the pickles. Season the chicken, seal it in a bag with the brine and refrigerate 1–12 hours.
- Pat the chicken dry. Put the buttermilk in one bowl and the flour plus 1 Tbsp pepper in another. Rub 3 Tbsp of the buttermilk into the flour to make shaggy bits.
- Dip each thigh in buttermilk, then press it firmly into the flour until a thick, craggy coat sticks.
- Heat the oil to 425°F, add the chicken and hold it at 300–350°F. Fry about 2 minutes, flip, and fry 2–3 minutes more until browned and cooked through.
- Serve on the buns with a few pickles.
Quantities come from the source. The method is written in our own words. See the original ↗
Video
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YouTubeVariation
J. Kenji López-Alt
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