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Crispy Chicken Sandwich Recipe

Name: Brine Seafood & Raw Bars Crispy Chicken Sandwich Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces bone-in, skin-on chicken thighs (or boneless, skinless if preferred); 1 cups dill pickle juice; 1 cups cold water; 1 tbs kosher salt (for brine); 1 tsp granulated sugar; 1 clove garlic, smashed; 1 tsp black peppercorns; 1.75 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; 0.25 tsp cayenne pepper; 1 tsp kosher salt (for breading); 0.5 tsp freshly ground black pepper; 1.25 cups buttermilk; 2 pieces eggs; 4 cups neutral oil for frying (vegetable, peanut, or canola); 0.5 cups mayonnaise; 1 tsp chipotle in adobo, minced; 0.5 tsp adobo sauce; 1 tbs fresh lime juice; 1 tsp honey; 0.5 clove garlic, finely grated; 0.25 tsp kosher salt; 0.125 tsp black pepper; 4 cups Napa cabbage, thinly sliced; 0.5 cups carrot, julienned or shredded; 2 pieces green onions, thinly sliced

Inspired by Brine Seafood & Raw Bar

Time1h 35m

Serves4

Pickle brined bell & evans chicken thigh/ chipotle aioli/ Napa slaw/ dill pickle

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Ingredients

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Pickle brine & chicken

4 pieces bone-in, skin-on chicken thighs (or boneless, skinless if preferred)

1 cups dill pickle juice

1 cups cold water

1 tbs kosher salt (for brine)

1 tsp granulated sugar

1 clove garlic, smashed

1 tsp black peppercorns

Breading & frying

1 3/4 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

1 tsp Smoked paprika

1 tsp Onion powder

1 tsp Watkins garlic powder

1/4 tsp Cayenne pepper

1 tsp kosher salt (for breading)

1/2 tsp freshly ground black pepper

1 1/4 cups Buttermilk

2 pieces Eggs

4 cups neutral oil for frying (vegetable, peanut, or canola)

Chipotle aioli

1/2 cups Mayonnaise

1 tsp chipotle in adobo, minced

1/2 tsp adobo sauce

1 tbs Fresh lime juice

1 tsp Honey

1/2 clove garlic, finely grated

1/4 tsp kosher salt

1/8 tsp black pepper

Napa slaw

4 cups Napa cabbage, thinly sliced

1/2 cups carrot, julienned or shredded

2 pieces green onions, thinly sliced

1 tbs Rice vinegar

2 tsp Mayonnaise

1/2 tsp sugar

1/4 tsp kosher salt

1/8 tsp black pepper

Assembly & garnish

4 pieces burger buns (potato or brioche preferred)

12 pieces dill pickle slices

2 tbs unsalted butter, softened (for toasting buns)

1 tsp fresh dill (optional, minced)

Method

Pickle brine & chicken

Make brine

In a medium bowl or container, combine dill pickle juice, cold water, kosher salt, sugar, smashed garlic clove, and peppercorns. Stir until salt dissolves.

Brine chicken

Submerge the chicken thighs in the brine, cover, and refrigerate for 1 to 4 hours (1–2 hours if boneless; up to 4 hours for bone-in). Do not over-brine to avoid overly salty meat. Remove chicken from brine, pat very dry with paper towels, and discard brine.

If using bone-in thighs, optionally remove skin and debone for sandwich-friendly pieces; otherwise leave as is. Lightly score thicker parts for even cooking.

Breading & frying

Prepare dredge and soak

In a shallow bowl whisk buttermilk with eggs until combined. In a separate wide bowl or rimmed baking sheet combine flour, cornstarch, baking powder, smoked paprika, onion powder, garlic powder, cayenne, kosher salt, and black pepper; mix thoroughly.

Coat chicken (double-dip for extra crisp)

Working one piece at a time, fully submerge the patted-dry chicken in the buttermilk-egg mixture for 2–3 minutes. Let excess drip off, then press into the seasoned flour mixture until well coated. For an extra-crispy crust, return the coated piece to the buttermilk briefly (30 seconds) then press again into the flour. Place coated pieces on a wire rack and rest 10 minutes to set the crust.

Heat oil

In a large heavy skillet or Dutch oven, pour oil to a depth of about 1 to 1.5 inches (roughly 3–4 cups). Heat over medium-high until it registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a pinch of flour — it should sizzle vigorously but not burn.

Fry chicken

Fry chicken in batches without crowding, adjusting heat to keep oil between 325–350°F (160–175°C). For boneless thighs expect 6–8 minutes per side until golden brown and internal temperature reaches 165°F (74°C); for bone-in allow 12–16 minutes, turning as needed. Transfer fried chicken to a wire rack set over a sheet pan and rest 5 minutes. Sprinkle a light pinch of salt while still hot if desired.

Chipotle aioli

In a small bowl combine mayonnaise, minced chipotle, adobo sauce, lime juice, honey, grated garlic, kosher salt, and black pepper. Whisk until smooth and taste; adjust chipotle or lime for desired heat and brightness. Refrigerate until assembly. Makes enough for 4 sandwiches.

Napa slaw

In a medium bowl toss the sliced Napa cabbage, shredded carrot, and sliced green onions. In a small bowl whisk together rice vinegar, mayonnaise, sugar, salt, and pepper until smooth. Pour dressing over cabbage mixture and toss to coat. Let sit 10–15 minutes to soften slightly and meld flavors. Taste and adjust seasoning.

Assembly & garnish

Toast buns

Split buns and spread softened butter on cut sides. Heat a skillet over medium and toast buttered sides until golden, about 1–2 minutes. Keep warm.

Build sandwiches

Spread about 1 to 1.5 tablespoons of chipotle aioli on the bottom bun. Place a piece of fried chicken on the aioli. Top chicken with a generous handful (about 0.5 to 3/4 cup) of Napa slaw. Add 2–3 dill pickle slices, sprinkle with optional minced fresh dill for brightness, then crown with the top bun. Serve immediately so the crust stays crisp.

Optional: serve with extra aioli on the side and pickle spears. Leftover chicken can be refrigerated and reheated in a 350°F (175°C) oven to re-crisp.