Super Crispy Chicken Sandwich with sesame honey butter.

What I want to say: pickles, every fried chicken needs pickles. Also, the best way to say I LOVE YOU to people you, love. HONESTLY, i just think everyone needs to make this. 

Look, I’m dying to get to japan and kentucky so bringing them both to me. 

Enough for: 4 

Takes: 

For the brine: 

2 garlic, crushed

1tbsp miso 

150ml buttermilk 

2tbsp Pickle brine

4 chicken thighs 

For the coating: 

200g plain flour 

25g dried mushrooms, blitzed until fine 

Sunflower oil, for frying 

For the glaze: 

100g honey 

75g butter 

1tsp crushed black pepper 

1 tbsp Toasted sesame seeds

To serve: 

4 Sesame brioche buns

75g Mayonnaise 

3 tbsp wasabi sriracha 

Pickled cucumber

Mix the brine ingredients together and toss the chicken in it. Leave it overnight in the fridge, I guess you don’t have to but it will improve the flavour and tenderness of the chicken. 

Toss the flour and dried mushroom powder together in a tray. Dribble a little of the brine into the flour, mushroom mix and gently toss to create a couple of lumps. 

Fill a cast iron, or pot with enough oil so the chicken is submerged, you could do this in a shallower pan, the chicken will catch slightly on the base but it does create a nice colour too. Pop a couple of Ice cubes in with the chicken and then, maybe two at a time fry for 6-8 minutes until the skin is golden and then chicken will be cooked through. Use a spider to pop it onto kitchen roll to soak up excess oil. Sprinkle with salt immediately, repeat with the other two. Do this so that the oil doesn’t reduce in temperature too much. Make sure the oil is back to 180 before adding that second batch. 

While the chicken is cooking. Put the honey in a small saucepan and bring to a boil, it’ll reach a golden colour pretty quickly, at this point stir through the butter, pepper and sesame seeds, simmer for a minute, it should thicken a bit. 

This chicken actually stays crispy overnight, so don’t worry about leaving it chilling for a few minutes. Drizzle and drench these with the butter. 

Mix the mayonnaise and wasabi sriracha together in a small bowl. Dollop on the toasted buns and then top with the chicken, some more of the butter sauce if you fancy, the pickled cucumber and the bun.