Pickle Chicken Sandwich by Sahpaige

Ingredients

• 4 dill pickle spears, sliced lengthwise (for pickle salad)
• 3 large radishes, thinly sliced (for pickle salad)
• 1/4 small head cabbage, thinly sliced (for pickle salad)
• 1/4 cup dill pickle mayonnaise (for pickle salad and buns)
• 1/2 tbsp prepared horseradish (for pickle salad)
• 1/2 tbsp dijon mustard (for pickle salad)
• 1 tbsp pickle juice (for pickle salad)
• 4 green onions, chopped (for pickle salad)
• 1/4 cup fresh dill, chopped (for pickle salad)
• 1/2 tsp black pepper (for pickle salad)
• 1 tsp salt, divided (for pickle salad and chicken)
• 4 boneless, skinless chicken thighs
• 1/2 cup regular mayonnaise (for breading)
• 1 cup panko breadcrumbs
• 2 cup vegetable oil (for frying)
• 4 brioche buns

Instructions

1. In a medium bowl, combine the sliced dill pickle spears, thinly sliced radishes, thinly sliced cabbage, dill pickle mayonnaise, horseradish, Dijon mustard, pickle juice, chopped green onions, chopped fresh dill, 1/2 tsp black pepper, and 1/2 tsp salt. Toss until well coated, then set aside to allow flavors to meld for at least 10 minutes.
2. Pound each chicken thigh until super thin, about 1/4-inch thick. Coat each pounded chicken thigh thoroughly with regular mayonnaise, then press firmly into panko breadcrumbs to ensure an even coating on both sides.
3. Heat about 1/2 inch (approx. 2 cups) of vegetable oil in a large stainless steel pan over medium-high heat until it reaches 350-375°F (175-190°C), or until a wooden spoon handle bubbles vigorously when dipped in.
4. Carefully place 1-2 chicken thighs into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown, crispy, and cooked through (internal temperature 165°F/74°C). Transfer fried chicken to a wire rack set over a baking sheet and immediately season with the remaining salt while hot. Repeat with remaining chicken.
5. Lightly toast the brioche buns. Spread a generous layer of dill pickle mayonnaise on the bottom half of each toasted bun. Place a crispy fried chicken thigh on top, then pile a generous amount of the prepared pickle salad.