We've beaten KFC before... and we're going to do it again.... hopefully. This time with the coveted homemade chicken sandwich, with homemade buns.
2 additional tablespoons of sugar
3.5 additional tablespoons of water
Bread and Butter Pickles-
2 English cucumbers (seedless)
1/2 sweet onion
3 tablespoons salt
1.5 cups white vinegar
1/2 cup water
3/4 cup sugar
2 tablespoons mustard seeds (we have)
1 teaspoon celery seeds
1 teaspoon turmeric (we have)
2 egg yolks
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 tablespoon water
4 cloves garlic
Salt to taste
Instantized Umami mushroom powder to taste (optional)
1.25 cup oil
2 cups buttermilk (we have)
2lbs chicken thighs
1 tablespoon salt
1.5 teaspoons MSG
1 tablespoon garlic powder
1 tablespoon white pepper
1 tablespoon paprika
11 herbs and spices flour:
2.5 cups all-purpose flour
2.5 tablespoons salt
1.25 tablespoons MSG
3.5 tablespoons paprika
3 tablespoons white pepper
1 tablespoon mustard powder
2 teaspoons celery powder
1 tablespoon garlic powder
1 tablespoon fresh ground black pepper
1 tablespoon ground ginger
2 teaspoons dried thyme
2 teaspoons dried oregano
Slice cucumbers into ½-inch rounds as well as sweet onions. Place in a half-gallon jar. Shake to toss.
In a medium saucepot, add granulated sugar, kosher salt, white distilled vinegar, water, celery seeds, and mustard seeds. Set over medium-high.
Once the sugar dissolves and begins to boil, remove from heat and whisk in turmeric powder.
Immediately pour the liquid over the sliced cucumbers and onions. Place a medium-size plastic bag filled with water into the jar to keep everything submerged.
Let them rest at room temperature until cooled down to room temperature.
Crush and thinly slice the garlic. Bring together and roughly chop, add a pinch of salt, continue chopping, bringing together and smearing, and chopping until paste forms.
In a medium bowl, add in the egg yolks, garlic paste, dijon mustard, water, lemon juice, salt, and umami mushroom powder (optional). Whisk to combine.
While whisking, slowly stir in the oil until fully added and combined.
For the marinade, whisk together all the ingredients. Add the chicken thighs, toss to coat, cover, and refrigerate for at least 1 hour or overnight.
For the seasoning, add all-purpose flour to a large bowl. Separately blend together mustard seeds, black peppercorns, and celery seeds. Add to the all-purpose flour.
To the all-purpose flour, add the rest of the spices into the bowl and whisk until fully combined.
Fill a heavy bottom pot with enough vegetable oil and heat to 350F.
Drizzle a little of the marinade into the flour dredge and toss it together. Place a piece of chicken in the flour and thoroughly coat on all sides. Press to adhere. Rinse and repeat with the remaining chicken.
Fry 2-3 pieces of chicken (depending on the size of your pot) for 4-6 minutes. Place on a wire rack to cool and repeat with the remaining pieces of chicken.
Slice and toast the buns.
Hit the bottom layer with mayo and top with pickles.
Add on the chicken.
Add a layer of mayo to the top bun.
Place top bun on top.