Tender chicken thighs soaked in tangy brine, smashed crispy, layered with fresh toppings and zesty sauce in a toasted bun.
# Components:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs
02 - 240 ml dill pickle brine
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon black pepper
→ Breading
07 - 120 g all-purpose flour
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon cayenne pepper (optional)
→ Sandwich Assembly
11 - 4 brioche buns, split and toasted
12 - 4 tablespoons mayonnaise
13 - 1 teaspoon Dijon mustard
14 - 1 cup shredded iceberg lettuce
15 - 8 dill pickle slices
16 - 4 slices cheddar cheese (optional)
→ For Frying
17 - Vegetable oil, for frying
# Method:
01 - Place chicken thighs in a bowl or zip-top bag and pour dill pickle brine over, ensuring full submersion. Refrigerate for at least 1 hour, up to 8 hours.
02 - Remove chicken from brine and pat dry thoroughly with paper towels.
03 - Combine flour, kosher salt, black pepper, cayenne pepper, garlic powder, onion powder, and smoked paprika in a shallow dish.
04 - Dredge each chicken thigh in the seasoned flour mixture, ensuring complete coverage.
05 - Pour 1/2 inch of vegetable oil into a large skillet and heat over medium-high until shimmering.
06 - Add chicken thighs to skillet and smash flat with a heavy spatula or grill press for 1 minute to enhance crispiness.
07 - Fry each side for 3 to 4 minutes until golden brown and internal temperature reaches 74°C. Drain on paper towels.
08 - Whisk together mayonnaise and Dijon mustard in a small bowl until combined.
09 - Spread sauce evenly on toasted buns. Layer shredded lettuce, fried chicken, dill pickle slices, and cheddar cheese if using. Top with bun halves.
10 - Serve sandwiches immediately for best texture and flavor.
