Sandwich de poulet croustillant mariné dans du jus de cornichons

Ingrédients

• 1 lb. boneless, skinless chicken breasts (cut into 4 pieces (or 4 bl,sl thighs))
• 3/4 cup buttermilk
• 1/3 cup pickle juice
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup all purpose flour
• 1/2 cup cornstarch
• 1 tablespoon powdered sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon onion powder
• oil (for frying)
• 4 Buns
• Toppings (pickles, lettuce, cheese, sauce (in notes) and/or coleslaw)

Préparation

1. 1

   BRINE: Combine the ingredients for the brine in a shallow bowl. Add the chicken and make sure it’s all covered in the marinade. Cover with wrap or a lid and refrigerator for 1-18 hours.

2. 2

   SET IT UP: Remove chicken from the fridge 30 minutes before frying. Combine the breading ingredients in a shallow dish and whisk. Add 1 tablespoon of the brining liquid, this helps create a crumbly crust.

3. 3

   BREADING: Remove chicken from brine, dripping off the excess before dredging it in the flour mixture. Press down to ensure the coating adheres. Gently lift the chicken pieces and shake to dust off excess. Place on a baking sheet and allow the coatings to dry, this creates a crispier chicken! Repeat with the remaining chicken.

4. 4

   FRY: Heat a medium saucepan over medium heat with 3-4 inches of oil to 350ºF. Gently lower the chicken into the oil in batches and fry. For 5-7 minutes, flipping around the halfway mark to cook the chicken all the way through. Remove to a baking sheet with a wire rack and immediately sprinkle with some kosher salt.

5. 5

   ASSEMBLE: Toast buns if desired top with prepared chicken, coleslaw, pickles, lettuce and or sauce (in notes.)