Versions of this iconic sandwich are ridiculously popular all over the world and this is one of our bestsellers at Meatsmith. Do not forgo brining the chicken in buttermilk. It ensures you get the right ratio of soft and juicy at the core to the exterior’s crunchiness. Oh, and pay attention to your bun – soft and sweet is best (we like to use potato rolls). For this recipe, you will need to prepare your chicken one day in advance.
Ingredients 29
Brined Chicken
Seasoned Flour
Chicken Glaze
To Serve
Ranch Dressing 300 Ml
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Method 13
Ranch Dressing
Combine the , and in a large bowl. Whisk vigorously until the mixture is thick and emulsified. Slowly add the , continuing to whisk until combined. Add the remaining ingredients and fold them through using a spatula or large spoon until just combined (take care not to overwork the mixture). The ranch dressing can be kept in your fridge for up to 1 month.
To Make The Brined Chicken
To brine the , combine the , , , , , , and in a large container with a lid. Add the chicken thighs, making sure they are completely submerged.
Close or cover the container and set aside in the fridge for at least 6 hours or overnight. In the meantime, you can prepare the other components in advance.
To Make The Seasoned Flour
Combine the , , , , , , , and in a large bowl.
To Make The Chicken Glaze
Heat the , and in a saucepan over a low heat, stirring, until sugar has dissolved.
Remove from the heat and mix in the , , , and , then set aside to cool. The glaze can be kept in the fridge for up to 1 month.
To Cook The Chicken And Assemble The Sandwich
Heat the in a large heavy-based saucepan until the temperature reaches 170°C (325°F) or until a cube of bread dropped into the oil turns brown in 15 seconds.
Preheat the oven to 180°C (360°F) and place the seasoned flour in a bowl.
Working in batches, remove 3 pieces of from the brine, shaking off any excess, then coat in the seasoned flour, pushing down to cover completely.
Add to pan and deep-fry for 5–8 minutes or until the internal temperature of the reaches 70°C (160°F). Transfer to a wire rack to cool. Repeat with remaining chicken, allowing the to reheat to 170°C (325°F) each time.
Toast the in the oven for a few minutes.
Brush the fried with the . Place 4–5 slices of pickle on the base of each and top with a piece of fried chicken.
Drizzle 1 tablespoon of onto the fried chicken and top with the lid. Serve immediately.
