Fried chicken thigh sandwich and pickle caper dill sauce
a crispy tasty fried chicken thigh and a briny crunchy sauce, sauce would also be great as a tarter sauce for fried fish
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!