Current situation – me sitting at the island typing, dog chewing a nylabone; very loudly for some reason, husband washing the round me and daughter still upstairs probably reading something on her phone or possibly still sleeping who knows!
Thought I would share just another day in paradise here in New England. It was supposed to be snowing all day here; which I was actually looking forward to. I planned to write my blog, make a large pot of chili for us and to share; read a magazine or two that have been sitting around and do some laundry all while it snowing outside. Guess I have to do all those things without living in a snow globe for now.
Happy Valentines Day! We are doing our usual VDay routine which is having a nice dinner at home. I picked up some gorgeous ribeye steaks from The Flying Butcher (https://www.theflyingbutcher.com/) yesterday. I am contemplating grilling outside or cast iron cooking inside. It will probably be the latter. Still figuring out the sides.
Back to the recipe I want to share with you all today. I had a fried chicken sandwich at one of our not so local haunts. MT’s local Kitchen and Wine Bar (https://www.mtslocal.com/) I was on the fence only because pickles on fried chicken just sounds weird to me. I have seen the combination dozens of times but it just didn’t appeal to me. Well I am all in now; so much so that I decided we were going to have it during the super bowl half-time show last weekend. There were 7 of us and even though we ate pretty much 10 pounds of wings and a couple of dips before the game even started. Everyone cleaned their plates so here is what I did and will be doing again!
pickle-brined fried chicken sandwich
- 4 boneless, skinless chicken thighs about 4 ounces each
- 24 bread and butter pickle coins dill work too
- 1/2 cup pickle brine
- 1/2 cup mayonnaise
- 4 teaspoon capers drained and chopped
- Kosher salt and black pepper
- 3/4 cup buttermilk
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon onion powder
- 4-6 cups canola oil for frying
- 1 1/3 cup green cabbage thinly sliced
- 1 small red onion thinly sliced, optional for serving
- 4 buns brioche sliced, butter and grilled
- hot sauce optional for serving
add the chicken thighs and 1/2 cup pickle brine to a resealable bag and refrigerate for at least 1 hour or up to 24 hours. turning the bag occasionally to marinate evenly
make the pickle mayonnaise while the chicken is marinating and set aside. Finely chop the pickle coins and the capers. In a medium both together and the mayo. Season with salt and pepper and set aside
when you are ready to fry, heat 2 inches of the oil to 325′ F in a large dutch oven or heavy bottom skillet you can fry in. In a couple of shallow dishes pour the buttermilk into one. the other with flour, corn starch and the onion powder season the flour mixture with salt and pepper.
remove the chicken from the brine one at a time. place in the buttermilk, allow the excess to drip off and then into the flour, repeat with all pieces. making sure to coat each piece, remove excess and place on a plate.
working in batches as needed. add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until the crust is deep golden brown and the chicken is cooked through; inner temp should be 165’F. transfer to a paper-lined plate or onto a cooling rack over a rimmed cookie sheet to cool. season with salt and pepper.
butter and grill your bread of choice.
Make the coleslaw by tossing the cabbage with half the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayo on the bottom of each bun; top with a piece of fried chicken, coleslaw and red onion. Hot sauce if using.