What better way to celebrate 500,000 subscribers than making a fried chicken sandwich that rivals the Popeyes chicken sandwich. Buttermilk fried chicken, layered between a Japanese milk bun, black garlic mayo, homemade pickles. It's perfect.
ITEMS USED:
INGREDIENTS:
For the Marinade:
4-6 boneless skinless chicken thighs
2 cups (473ml) buttermilk
2tsp (10g) kosher salt
2tsp (7g) garlic powder
1tsp (4g) serrano powder (any pepper powder works here)
For Flour Mix:
3 cups (395g) all purpose flour
2.5 tsp (13g) kosher salt
2tsp (7g) garlic powder
1.5tsp (6g) smoked paprika
1/2 tsp (2g) fresh crackled black pepper
1 tsp (4g) cayenne (if you want spicy!)
*optional - 1tsp (4g) oyster mushroom powder
For Mayonnaise:
¾ cup (177ml) mayo
8 cloves black garlic puree
1 tbsp (16g) hot sauce
Kosher salt to taste
1tsp (5g) smoked paprika
Lemon juice to taste
INSTRUCTIONS:
Fried Chicken Marinade
Toss chicken in marinade, let sit for an hour minimum or overnight maximum.
Dredge
Add all ingredients in a medium sized container Tip: for extra flaky bits – add droplets of marinade into dredge and mix together forming baby clumps)
Make sure chicken is coated in flour and place on baking sheet with a rack. Do not pile on top of each other.
Frying
Fill a cast iron pan with a neutral oil about halfway full. Using a fry or candy thermometer, heat oil to 350 degrees. Once heated, drop the chicken away from you and fry until golden brown with an internal temperature of 165 degrees. Take out of the oil into a sheet tray with a rack on top to cool.
Mayonnaise
Combine all ingredients in a bowl.
Assembly
Cut pickles lengthwise, not in rounds
Toasted buns
Mayo on bottom bun
Pickles on the bottom bun
Mayo on top bun
Chicken in the middle
