Buffalo Pickle-Brined Fried Chicken Sandwiches | America's Test Kitchen

Name: Buffalo Pickle-Brined Fried Chicken Sandwiches | America's Test Kitchen
Total time: 450 min
Ingredients: 4 celery ribs, sliced thin; 2 ounces blue cheese, crumbled (½ cup); ¼ cup mayonnaise; 4 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed; 1¼ cups kosher dill pickle brine, divided; 8 sprigs fresh dill, plus 2 tablespoons minced fresh dill, divided; 6 garlic cloves, smashed; 5 teaspoons dry mustard, divided; 5 teaspoons kosher salt, divided; 5 teaspoons pepper, divided; 1¼ cups all-purpose flour; ½ cup cornstarch; 2 teaspoons granulated garlic; 1 teaspoon baking powder; 3 cups vegetable oil for frying; ½ cup Frank's RedHot Original Cayenne Pepper Sauce; 4 tablespoons unsalted butter, melted; 4 hamburger buns; ¼ cup celery leaves

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How do you get bold pickle flavor deep inside your fried chicken?

Keywords

Main Courses
Chicken
Sandwiches

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