And we thought they were unbeatable. This is the juiciest crispiest homemade fried chicken sandwich you may ever eat. Stacked tall with thick-cut homemade dill pickles with a secret ingredient. It's all good things homies.
1/2 cup (120g) whole milk @ 95f (30c)
1/2 cup water
2 1/2 teaspoons (9g) instant yeast
3.5 cups (320g) Bread flour
1 teaspoon (7g) fine sea salt
1 tablespoon granulated sugar
1 whole egg
1 egg yolk
3 Tbsp vegetable oil
For Egg Wash:
1 whole egg
Splash of whole milk
English cucumbers, cut into thick coins
1.5 cups (360ml) distilled vinegar
3/4 cup (180ml) water
1 Tbsp (15g) salt
1 Tbsp (15g) sugar
2 tsp (9g) MSG
2-4 sprigs dill
2 cloves garlic crushed (add after the liquid has cooled moderately)
4 chicken thighs (same as nugget recipe)
3 Tbsp (40g) kosher salt
1 Tbsp (14g) sugar
2 tsp (9g) MSG
Season and cure overnight
Breading and wash:
1 cup (240ml) milk
2 cups (300g) all-purpose flour
1 Tbsp (15g) kosher salt
2 tsp (9g) MSG
1 Tbsp (14g) powdered sugar
1 Tbsp (12g) ground white pepper
2 Tbsp (20g) garlic powder
1 Tbsp (14g) smoked paprika
Mustard Mayo Sauce:
1/2 cup (120g) mayo
1/2 cup (118g) whole grain mustard
Salt and pepper to taste
To make the buns, get a small container and add ½ cup of lukewarm milk and dissolve in 2 ½ teaspoons of instant yeast.
In the bowl of a stand mixer, whisk together 3 ½ cups of bread flour, 1 tablespoon of granulated sugar, and 1 1/2 teaspoons of fine sea salt. Place in your stand mixer with the dough hook attachment and begin mixing. Add in 3 tablespoons of vegetable oil followed by your milk mixture one egg yolk and one whole egg. Let that mix until you get a smooth dough.
Pop it out of the bowl and shape it into a light bulb. Toss it into a greased bowl, cover with plastic wrap and let it rise for one hour. Simply punch it down, divide and shape it into six evenly sized balls.
Place your dough balls onto a baking sheet, cover, and let it proof for 30 minutes. Finally, give them a light brush of egg wash and place in a 375-degree oven for 15 minutes.
Pull them out and brush them with melted butter.
To make the pickles, take one English cucumber and cut it into ½ inch thick coins. Place them in a 1-quart mason jar.
Separately, in a medium saucepan, add 1 ½ cups of distilled vinegar, ¾ of a cup of water, 1 tablespoon of salt, 1 tablespoon of sugar, and 2 teaspoons of MSG. Boil over high heat, and as soon as it reaches a boil, take it off the heat and pour it over your cucumbers. Let it sit for one minute then add in 2 cloves of crushed and roughly chopped garlic, 2-3 sprigs of dill and let it sit at room temperature until they’re completely cooled.
For your chicken, start with a small bowl and add in 3 tablespoons of kosher salt, 1 tablespoon of sugar, and 2 teaspoons of MSG.
Using a boneless skinless chicken thigh, season your chicken generously with your cure mixture on both sides. Place your chicken on a small tray or in an airtight container covered with plastic wrap or lid and let them cure in the fridge for 30 minutes.
To fry your chicken, get yourself a 6-7 quart dutch oven and fill it up with about 2 ½ inches of vegetable oil. Heat your oil up to 350 degrees Fahrenheit.
To prepare your breading station, in a medium bowl combine 2 cups of all-purpose flour, 1 tablespoon of powdered sugar, 2 tablespoons of garlic powder, 1 tablespoon of smoked paprika, 2 teaspoons of MSG, 2 teaspoons of brown white pepper, and 1 tablespoon of kosher salt. Whisk together until thoroughly combined.
For the chicken wash, take a separate bowl and crack two eggs and whisk them together. Whisk in 1 cup of whole milk and any remaining cure seasoning that you did not use.
Lightly dust a small baking sheet with your flour dredge. Dunk a piece of chicken in the milk mixture, then drop into the flour dredge; pressing the flour into the chicken. Once that’s coated, shake off the excess flour and place it on your sheet. Repeat with the rest of your chicken.
Once your oil is to temp, simply drop your chicken in 1-2 pieces at a time and let them fry for 3-5 minutes or until golden brown. Remove your chicken using a spider and set it on a wire rack set over a baking sheet. Repeat with the rest of your chicken.
For assembly, create your mustard by combining ½ cup of mayo, ½ cup of whole-grain mustard, and a touch of salt and pepper.
Take a bun and slice it in half. Butter both pieces of bread and roast them in a pan. Place a small layer of sauce on your bottom bun and place your pickle rounds. Add your chicken thigh and top with your bun.