A delicious fried chicken sandwich with extremely crispy chicken, flavorful batter, and a brine made of pickle juice and buttermilk. It’s served with a unique lemon-dill mayo and fresh iceberg lettuce.
Step 1: Combine buttermilk with 1/2 c. pickle brine and egg in a medium bowl and whisk.
Step 2: Add chicken to the buttermilk mixture, cover, and set aside for 2-4 hours.
Step 3: Combine flour, cornstarch, baking soda, cayenne, onion powder, garlic powder, and paprika in a bowl with a heavy pinch of salt and mix.
Step 4: Take chicken and coat it in the flour mixture, then dip it back into the brine and coat again in the flour. Set aside on a separate sheet tray and repeat with the rest of the thighs.
Step 5: Bring oil to 350°F in a Dutch oven and when it comes to temperature, drop the chicken away from you and cook until golden brown, flipping halfway through. Set aside on a wire sheet rack.
Step 6: Combine mayo, chopped dill, and a little lemon juice and whisk together.
Step 7: Assemble the sandwich with the bun, lemon-dill mayo, 2 slices of dill pickles, chicken, iceberg lettuce, and top bun.
