Crispy Crispy Dill Chicken

Ingredients

• 4 Chicken thighs
• 1 Chicken breast (Sliced in half)
• 1.5 cup Buttermilk
• 0.25 cup Dill pickle brine
• 0.333 cup Flour
• 1 tsp Kosher salt
• 1 tsp White pepper
• 0.5 tsp Garlic powder
• 1.5 tsp Smoked paprika
• 3 Eggs
• 2 tbsp Milk
• 2.5 cup Panko
• Olive oil (A generous amount, for frying)
• Flaky salt (To taste)
• Lemon slices (For serving)
• 0.25 cup Crème fraîche
• 2 tbsp Japanese mayonnaise
• 1 tsp Grainy Dijon mustard
• 0.5 tsp Worcestershire sauce
• 0.5 tsp Agave syrup
• 4 Dill pickle sandwich slices (Finely chopped; should yield about 2 tbsp)
• 2 Cornichons (Finely chopped)
• 2 Persian cucumbers (Grated and moisture squeezed out)
• 3 tbsp Fresh dill (Chopped, plus more for topping)
• 2 tbsp Fresh parsley (Chopped)
• 2 tbsp Chives (Chopped, plus more for topping)
• Salt (To taste, for sauce)
• Pepper (To taste, for sauce)

Steps

1. 1

   Place the chicken thighs and breast halves between two pieces of parchment paper. Pound with a meat mallet until the pieces are even in thickness.

2. 2

   Put the chicken in a bowl and cover it with the buttermilk and dill pickle brine. Cover the bowl and marinate in the refrigerator overnight; the source notes that marinating for a full day is also suitable.

3. 3

   Set out three plates or shallow trays for breading. On the first, combine the flour, kosher salt, white pepper, garlic powder, and smoked paprika.

4. 4

   In a bowl, whisk the eggs with the milk. Strain the egg wash onto the second plate.

5. 5

   Put the panko on the third plate.

6. 6

   Pat the marinated chicken dry. Dredge each piece in the seasoned flour, then the egg wash, then the panko. Dip it in the egg wash a second time and coat it with panko again. Place the breaded chicken on a wire rack.

7. 7

   Let the coated chicken rest on the wire rack for 15–25 minutes so the breading adheres.

8. 8

   While the chicken rests, combine the crème fraîche, Japanese mayonnaise, grainy Dijon, Worcestershire sauce, agave syrup, chopped pickle slices, cornichons, grated and squeezed cucumber, dill, parsley, and chives in a bowl. Season with salt and pepper to taste.

9. 9

   Heat a generous amount of olive oil in a skillet over medium-high heat for 2–3 minutes, until the oil is around 350°F (175°C).

10. 10

    Fry the chicken in batches without overcrowding the pan, cooking each piece for about 2–3 minutes per side, until golden brown and crispy and the juices run clear.

11. 11

    Transfer the chicken to a wire rack or paper towels and season with flaky salt.

12. 12

    Top each piece with a spoonful of the sauce, fresh herbs, and a lemon slice. Serve.

Notes

The page also suggests Greek yogurt for a tangier sauce; regular paprika with a pinch of cumin or chipotle powder in place of smoked paprika; and cauliflower, portobello mushrooms, or tofu as vegetarian alternatives. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat on a wire rack in a 375°F (190°C) oven until warmed through and crisp again. The source does not quantify the olive oil or lemon slices.

Nutrition per serving

• main
• crispy
• fried
• chicken
• American
• dinner