Mini Mondays Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form into loose patties about 3/4-inch thick and slightly wider than the buns. Do not overwork the meat. Season both sides with kosher salt and freshly ground black pepper.

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add patties and cook 3-4 minutes per side for medium (adjust time for desired doneness). In the final 30-60 seconds, place a cheddar slice on each patty and cover with a lid or tent with foil to melt.

Toast buns and assemble

Toast buns cut-side down in the hot skillet until golden, about 30-45 seconds. Spread mustard on the bottom bun and ketchup on the top bun. Place the cheeseburger patty on bottom bun, top with shredded lettuce, tomato slice, and two pickle slices. Close and serve immediately.

Brine/Marinate

In a bowl combine 1 cup buttermilk and 2 tablespoons hot sauce. Add the chicken thighs, submerging fully. Cover and refrigerate for at least 1 hour, up to overnight. This tenderizes and adds heat.

Prep dredge

In a shallow bowl whisk together 1 1/2 cups all-purpose flour, 2 tsp paprika, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Remove each thigh from marinade, letting excess drip, and dredge thoroughly in the seasoned flour, pressing to adhere. Set on a rack while oil heats.

Fry chicken

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches and heat to 350°F (175°C). Carefully add dredged thighs, skin-side down, without crowding; fry 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.

Make spicy butter glaze

In a small saucepan melt 3 tablespoons butter over low heat. Stir in the 3 tablespoons brown cayenne/spice blend (a mixture of 1 tbsp cayenne, 1 tbsp brown sugar, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt — adjust heat to taste) until combined and warm. Spoon or brush the glaze over the fried chicken evenly.

Assemble

Place glazed chicken on toasted buns or white bread slices, top with pickle slices. Serve immediately with pickles on the side.

Prepare chicken

If using whole breasts, butterfl y or pound to 1/2-inch thickness. In a bowl combine 3/4 cup buttermilk and 1 tsp hot sauce (if using). Submerge chicken and refrigerate for 20-30 minutes.

Make dredge and egg wash

In a shallow dish whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. In another bowl beat 2 eggs with 2 tablespoons milk.

Dredge and rest

Remove chicken from buttermilk, let excess drip, then dredge in the seasoned flour. Dip into the egg wash, then dredge again in the flour mixture pressing to form an even coating. Place on a rack and let rest 10 minutes to help coating adhere.

Fry

Heat vegetable oil in a heavy skillet to 350°F (175°C) to a depth of about 1/2 inch. Fry chicken pieces 3-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a rack to drain and keep warm.

Serve with gravy

Reheat or prepare 1 cup milk gravy (country-style white gravy) and serve the fried chicken topped with gravy or on the side. Serve immediately.