Buffalo Pickle-Brined Fried Chicken Sandwiches

Name: Buffalo Pickle-Brined Fried Chicken Sandwiches
Yield: Serves 4
Ingredients: 4 , celery ribs, sliced thin; 2 ounces, blue cheese, crumbled (½ cup); ¼ cup, mayonnaise; 4 (3- to 5-ounce), boneless, skinless chicken thighs, trimmed; 1¼ cups kosher, dill pickle brine, divided; 8 sprigs, fresh dill, plus 2 tablespoons minced fresh dill, divided; 6 , garlic cloves, smashed; 5 teaspoons, dry mustard, divided; 5 teaspoons, kosher salt, divided; 5 teaspoons, pepper, divided; 1¼ cups, all-purpose flour; ½ cup, cornstarch; 2 teaspoons, granulated garlic; 1 teaspoon, baking powder; 3 cups, vegetable oil for frying; ½ cup, Frank's RedHot Original Cayenne Pepper Sauce; 4 tablespoons, unsalted butter, melted; 4 , hamburger buns; ¼ cup, celery leaves

15 comments

Appears in Cook's Country February/March 2023

Main Courses

Chicken

Sandwiches

How do you get bold pickle flavor deep inside your fried chicken?

SERVES4

TIME1 hour, plus 6½ hours brining and chilling

Buffalo Pickle-Brined Fried Chicken Sandwiches

WHY THIS RECIPE WORKS

We wanted a fried chicken sandwich where pickle juice was front and center. Adding brine in two separate stages achieved this. We started by soaking boneless thighs in pickle juice fortified with fresh dill, garlic, and dry mustard. Then we...

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