Hot Chicken & Pickles Recipe
Make Hot Chicken & Pickles Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hot Chicken
Pickles & Assembly
Method
Hot Chicken
- 1
Brine / Marinade
In a large bowl, whisk together the buttermilk and 3 tablespoons hot sauce. Add 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Submerge the chicken thighs in the mixture, cover, and refrigerate for at least 4 hours or up to overnight. This tenderizes the meat and gives an initial heat.
- 2
Dredge mix
In a shallow dish or bowl, combine the all-purpose flour, cornstarch, remaining 1 teaspoon kosher salt, remaining 1/2 teaspoon black pepper, smoked paprika, cayenne pepper, garlic powder, and onion powder. Whisk to mix and break any lumps.
- 3
Heat oil
Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (enough to submerge half the thickness of the thighs) — approximately 1 liter. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of dredge into oil; it should sizzle steadily and brown in about 45–60 seconds.
- 4
Dredge and fry
Remove a piece of chicken from the buttermilk, allowing excess to drip off but do not wipe it dry. Dredge thoroughly in the flour mixture, pressing to form a craggy coating. Shake off excess. Fry 2–3 pieces at a time (do not overcrowd) for 10–13 minutes, turning once, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F. Transfer fried chicken to a wire rack set over a sheet pan to drain and stay crisp.
- 5
Spicy lacquer
While the chicken fries, melt the butter in a small saucepan over low heat. Stir in the additional 2 tablespoons hot sauce and 1 tablespoon honey until smooth and slightly emulsified. Keep warm over very low heat.
- 6
Pickles & Assembly
- 7
Pickle spread
In a small bowl, mix the mayonnaise, Dijon mustard, and 1 tablespoon pickle juice until smooth and slightly tangy. Taste and adjust — add more pickle juice for tang or more mayo to mellow.
- 8
Prep buns & pickles
Toast the hamburger buns until lightly golden. Arrange the sliced pickles and lettuce so they are ready for assembly.
- 9
Assemble sandwiches
Spread about 1 to 1 1/2 tablespoons of the pickle-mayo on the bottom half of each bun. Place a lettuce leaf (if using) then a lacquered hot chicken thigh. Top the chicken with a generous handful (about 2–3 tablespoons) of sliced pickles. Cap with the top bun and press gently. Repeat for remaining sandwiches.
- 10
Serve
Serve hot immediately with extra pickles on the side and cold pickled chips or fries. Provide napkins — this is a juicy, spicy sandwich.
