Jack's Abby Recipe
Make Jack's Abby Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brown Ale Batter and Breading
Chicken
Finishing & Serving
Method
Brown Ale Batter and Breading
- 1
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and brown sugar until evenly combined.
- 2
Add beer
While whisking, slowly pour in the brown ale (12 fl oz) until a smooth batter forms. The consistency should be thick enough to cling to chicken but still pourable — similar to pancake batter. If the batter is too thick, add up to 1/4 cup ice water in tablespoon increments to loosen.
- 3
Rest batter
Let the batter rest 10 minutes at room temperature; this helps hydrate the dry ingredients and traps some carbonation for a lighter crust.
Chicken
- 4
Prep chicken
Pat the chicken thighs dry with paper towels. If pieces are uneven, cut or pound gently to an even thickness (about 1/2 inch). Season both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
- 5
Coat in flour (optional step for extra crisp)
Place 1/2 cup all-purpose flour on a plate. Dredge each seasoned chicken piece in flour, shaking off excess, then dip into the brown ale batter until fully coated.
Frying
- 6
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of at least 2 inches (about 1 quart). Attach a thermometer and heat oil to 350°F (175°C).
- 7
Fry chicken
Working in batches that don’t overcrowd the pot, carefully lower battered chicken into the hot oil. Fry for 5–7 minutes per batch, turning if necessary, until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C). Maintain oil temperature between 330–360°F, adjusting heat as needed.
- 8
Drain
Using tongs or a spider, remove chicken to a wire rack set over a baking sheet to drain for 3–5 minutes. This keeps the crust crisp. Repeat until all chicken is fried.
Finishing & Serving
- 9
Toast buns & prepare sauce
Melt butter in a skillet over medium heat and toast hamburger buns cut-side down until golden, about 1 minute. Meanwhile, stir together mayonnaise and hot sauce (if using) in a small bowl.
- 10
Assemble sandwiches
Spread a tablespoon of the mayo mixture on each bun bottom. Place a piece of fried chicken on each bun, top with dill pickle slices (about 2–3 per sandwich), then crown with the bun top. Serve immediately.
- 11
Serves and storage notes
This recipe makes 4 sandwiches. Leftover fried chicken can be stored in the refrigerator in an airtight container for up to 3 days; reheat in a 375°F oven on a rack for 8–10 minutes to restore crispness.