Crispy Chicken Sandwich (Print Version)

# Ingredients:

→ For the Pickling Mixture

01 - 1 lb chicken breasts (boneless and skinless), cut into 4 pieces (or pick thighs if you're a fan of juicy meat)
02 - ¾ cup authentic buttermilk, if available
03 - ⅓ cup pickle juice (straight from a dill pickle jar)
04 - 1 teaspoon kosher salt (avoid table salt)
05 - 1 teaspoon sugar (it balances the tanginess)
06 - ½ teaspoon black pepper, freshly ground
07 - 1 teaspoon garlic powder
08 - ¼ teaspoon cayenne (if mild is your thing, leave it out)

→ For the Crunchy Coating

09 - ½ cup cornstarch (it’s the trick for crispy magic!)
10 - ½ cup all-purpose flour
11 - ½ teaspoon kosher salt
12 - 1 tablespoon powdered sugar (unusual but trust us, it’s amazing)
13 - ¼ teaspoon cayenne pepper (skip if you want less kick)
14 - ½ teaspoon garlic powder
15 - ¼ teaspoon onion powder
16 - ¼ teaspoon black pepper

→ For the Zesty Sauce

17 - 2 tablespoons honey
18 - ⅓ cup mayonnaise (use a good one!)
19 - 2 tablespoons BBQ sauce, the one you love most
20 - ½-1 tablespoon sriracha, adjusted to taste
21 - 1 tablespoon yellow mustard

→ For Serving

22 - A bottle of cooking oil (vegetable or peanut is great) for frying, fill pan about 3-4 inches deep
23 - 4 soft sandwich buns (brioche or potato buns hit the spot)
24 - Lettuce leaves for a fresh crunch
25 - Plenty of dill pickle slices
26 - Coleslaw (if you like extra texture)
27 - Slices of cheese (totally optional but a tasty addition)

# Instructions:

01 - Use a medium-sized bowl and whisk together black pepper, buttermilk, sugar, pickle juice, garlic powder, cayenne, and salt until smooth. Toss in the chicken pieces, ensuring they're fully soaking in the mixture. Cover with a lid or plastic wrap and pop it into the fridge. Let it soak for at least an hour, but 4-18 hours gives it fantastic flavor. This step infuses the meat with tangy, pickle-y goodness.
02 - As your chicken warms up a bit (about 30 minutes out of the fridge), grab a pie plate or shallow dish. Combine flour, cornstarch, onion powder, black pepper, kosher salt, powdered sugar, garlic powder, and cayenne powder. For an expert touch, take about a tablespoon of the chicken brine and drizzle over the mix—use your fingers to clump it up for those crave-worthy crispy bits later.
03 - Lift each piece of chicken from the brine, letting extra liquid drip off. Press into your dry coating mixture till it's stuck on every inch. Shake lightly to knock off extra coating, and place them on a tray. Wait about 10 minutes to let them dry because this step helps guarantee the crunchiest crust later!
04 - As the coated chicken rests, pour oil (vegetable or peanut works great) into a pot, filling it about 3-4 inches deep. Bring the oil to 350°F—if you’re not using a thermometer, test with a small bread piece. It should bubble and turn golden in 60 seconds. Cook chicken a few pieces at a time (don’t overcrowd). Fry each for 5-7 minutes, flipping at the halfway point. Once the pieces are golden brown and reach 165°F inside, set them on a wire rack above a baking sheet. Sprinkle with salt while still warm.
05 - Combine mayo, sriracha, BBQ sauce, yellow mustard, and honey in a small bowl. Whisk till smooth and taste as you go—add more spice or sweetness to get it just right. Store the extra in the fridge; it’s handy for other meals too!
06 - Toast the buns on a dry skillet if you're into warm, golden bread. Spread generous amounts of sauce on both top and bottom buns. Add a crispy chicken piece next, followed by pickles, lettuce, maybe cheese, and a scoop of coleslaw if you like. Pop on the bun top and take a bite while it’s hot and crunchy.

# Notes:

01 - The pickle brine adds tangy flavors that make the chicken unforgettable.
02 - Mixing flour and cornstarch leads to a feather-light, crunchy crust.
03 - Adding a bit of brine to your dry coating guarantees a crispier, craggly texture.
04 - Powdered sugar in your breading helps the chicken brown beautifully while frying.

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