Fried Chicken Sandwiches
By Andrew Zimmern Pickle-brined fried chicken three ways – Nashville-style hot chicken, buffalo sauce and dry rubbed with Sichuan peppercorns and cumin. So easy
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Zip-top bag
- Refrigerator
- Cooling rack
- Pan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Stove
- Pot
- Ladle
- Stainless steel work bowl
- Paper towel
- Plate
- Pastry brush
- Toaster
- Spoon
- Chef's knife
- Cutting board
- Slotted spoon
Ingredients
- 2 cups of pickle juice
- 6-10 chicken thighs, boneless (some like skin on, some don’t, your preference)
- 2 cups buttermilk beaten with one egg
- 3 cups of mixed flour, corn starch and rice flour
- Sea salt, ground celery seed, and ground pepper
- Frying oil or lard
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