Dinners

5-Ingredient Fried Chicken Sandwiches

Name: 5-Ingredient Fried Chicken Sandwiches
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 jar sliced pickles, such as Vlasic, with brine; 4 boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 1 cup (240ml) buttermilk; 1 1/2 cups self-rising flour (7 1/2 ounces; 210g, see note); 1 quart (945ml) peanut, vegetable, or canola oil; 4 soft hamburger buns or potato rolls, toasted

American

Burger

4 servings

분량

15 minutes

활동 시간

1 hour 35 minutes

총 시간

요리 시작

재료

1 jar sliced pickles, such as Vlasic, with brine

4 boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

1 cup (240ml) buttermilk

1 1/2 cups self-rising flour (7 1/2 ounces; 210g, see note)

1 quart (945ml) peanut, vegetable, or canola oil

4 soft hamburger buns or potato rolls, toasted

방향

Pour 3/4 cup pickle juice out of pickle jar into a measuring cup. Reserve pickles.

Season chicken generously with salt and pepper. Place in a plastic zipper-lock bag. Pour in pickle juice. Seal bag, pressing out as much air as possible. Refrigerate and let chicken soak in pickle juice for at least 1 hour and up to 12 hours.

When ready to fry, remove chicken from bag and discard pickle juice. Pat chicken dry with paper towels. Pour buttermilk into a medium bowl. Add flour and 1 tablespoon pepper to a second bowl. Transfer 3 tablespoons of buttermilk to bowl with flour and work it into the flour with your fingertips.

Transfer chicken to bowl with buttermilk and turn to coat. Working with one piece at a time, remove chicken from buttermilk, allowing excess to drip off. Add chicken to bowl with flour and turn, lifting the flour on top of it and pressing it down firmly until a thick, shaggy layer of flour has stuck to the chicken. Transfer to a plate and repeat with remaining chicken pieces.

Heat oil in a wok, deep cast iron skillet, or Dutch oven to 425°F (218°C) using a frying thermometer or an instant-read thermometer. Carefully lower chicken pieces into the hot oil; temperature will drop. Adjust flame to maintain a temperature of between 300 and 350°F (150 and 177°C). Cook without moving until well browned on first side, about 2 minutes. Flip chicken carefully using tongs and a slotted spatula and cook until second side is browned and chicken is fully cooked, 2 to 3 minutes longer. Transfer to a paper towel–lined plate.

Place bottom buns on a work surface and top with a few pickles each. Top with fried chicken, followed by top buns. Serve immediately.

영양 정보

1회 제공량

Serves 4

칼로리

816 kcal

지방 전체

33 g

포화 지방

7 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

171 mg

나트륨

3240 mg

탄수화물 전체

82 g

식이섬유

5 g

총 당류

9 g

단백질

49 g