I am sure you are almost done with turkey; I know I am. I was “reeling” on my phone the other day and saw a question “what is the most overrated food on Thanksgiving?” hands down it has to be the turkey I know it is for me and when I asked my husband he said the same. I have made it so many different ways over the years, brined, not brined, seasoned with butter and once disastrous year with truffle butter- never again! I even had to cook them out on the grill one year we didn’t have power. I am pretty only one time did the turkey actually taste awesome. The others were just OK! I think next year I am going to cut it all up and cook them separately so everything is cooked properly.
I currently am making turkey rice soup for the family so I am almost done with Thanksgiving, though there are still a ton of pies left in the fridge, luckily we like pie for breakfast 🙂
So back to something I know I like and can do very well! I am not sure what was better the fried chicken thigh or the pickle, caper dill sauce I made to go with it. Either way this was a fabulous sandwich I made Friday night. I reheated a piece of chicken and had it again Saturday night for dinner.
Fried chicken thigh sandwich and pickle caper dill sauce
Ingredients
- 6 boneless skinless chicken thighs
- pickle juice to cover
- ½ cup milk substute buttermilk
- ½ cup flour
- ½ cup breadcrumbs
- Kosher salt and black pepper 1 tablespoon salt and ½ teaspoon pepper
- vegetable oil for frying
sauce
- ½ cup mayo
- ½ cup sour cream
- 3-4 rounds dill pickles chopped
- 1 tablespoon capers chopped
- sriracha to taste
- 1 teaspoon dill weed use fresh if you have it on hand
Instructions
- In a heavy bottom pot, that's ok to fry in add 2-3 inches of vegetable oil. Heat till 325℉ to 350℉
- place chicken thighs in a large bowl or ziploc bag. Add the thighs and then cover with pickle juice and add the milk. Let it sit while you make the sauce and the oil heats up.
Sauce
- In a small bowl add the chopped pickles, chopped capers and the rest of the sauce ingredients. Stir together and let it set to meld.
- Create a dredge station. All that means is to get a couple of shallow dishes or plates, I use pie plates. Place flour in one and the breadcrumbs in the other. Season the flour with salt and pepper.
- Remove the chicken from the liquid, letting it drip a bit. Add each piece to the flour, removing the excess and then back into the pickle milk liquid and then into the breadcrumbs.
- Once the oil is hot enough add however many pieces fit in your pan without over crowding. Fry till cooked through (internal temp 165℉) turning a few times as needed. Once done set on a paper towel to drain. repeat till all chicken is cooked.
- Take your favorite bun and toast or don't toast both will be great! Smear with the sauce on both side and add a chicken thigh and some lettuce. Enjoy!