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pickle-brined fried chicken sandwich

a crispy very moist chicken sandwich worth making and eating
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Ingredients
  

  • 4 boneless, skinless chicken thighs about 4 ounces each
  • 24 bread and butter pickle coins dill work too
  • 1/2 cup pickle brine
  • 1/2 cup mayonnaise
  • 4 teaspoon capers drained and chopped
  • Kosher salt and black pepper
  • 3/4 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon onion powder
  • 4-6 cups canola oil for frying
  • 1 1/3 cup green cabbage thinly sliced
  • 1 small red onion thinly sliced, optional for serving
  • 4 buns brioche sliced, butter and grilled
  • hot sauce optional for serving

Instructions
 

  • add the chicken thighs and 1/2 cup pickle brine to a resealable bag and refrigerate for at least 1 hour or up to 24 hours. turning the bag occasionally to marinate evenly
  • make the pickle mayonnaise while the chicken is marinating and set aside. Finely chop the pickle coins and the capers. In a medium bowl add pickles and capers along with the mayo. Season with salt and pepper and set aside
  • when you are ready to fry, heat 2 inches of the oil to 325' F in a large dutch oven or heavy bottom skillet you can fry in. In a couple of shallow dishes pour the buttermilk into one. the other with flour, corn starch and the onion powder season the flour mixture with salt and pepper.
  • remove the chicken from the brine one at a time. place in the buttermilk, allow the excess to drip off and then into the flour, repeat with all pieces. making sure to coat each piece, remove excess and place on a plate.
  • working in batches as needed. add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until the crust is deep golden brown and the chicken is cooked through; inner temp should be 165'F. transfer to a paper-lined plate or onto a cooling rack over a rimmed cookie sheet to cool. season with salt and pepper.
  • butter and grill your bread of choice.
  • Make the coleslaw by tossing the cabbage with half the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayo on the bottom of each bun; top with a piece of fried chicken, coleslaw and red onion. Hot sauce if using.