Crispy Chicken with Crème Fraîche Dill Pickle Sauce

Ingredients

• 1.5 lb Chicken thighs (boneless, skinless, cut into 1.5-inch bite-sized pieces)
• 0.5 cup Pickle juice (from a jar of dill pickles; divided use)
• 0.25 cup Buttermilk (full fat preferred)
• 0.5 tsp Garlic powder (for the marinade)
• 0.5 tsp Onion powder (for the marinade)
• 1 cup All-purpose flour (for the dredge)
• 0.5 cup Cornstarch (for extra crispiness)
• 1 tsp Baking powder (helps create air bubbles in the crust)
• 0.5 tsp Smoked paprika (for color and flavor)
• 0.5 cup Crème fraîche (room temperature for easier mixing)
• 2 tbsp Dill pickles (very finely minced)
• 1 tbsp Fresh dill (finely chopped)
• 1 tsp Dijon mustard (for the sauce)
• 2 cup Neutral oil (for frying (avocado, canola, or vegetable oil))
• Salt and Black Pepper (to taste)

Steps

1. 1

   In a large bowl, combine the chicken pieces with 1/2 cup pickle juice, 1/4 cup buttermilk, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a pinch of salt and pepper. Mix well to ensure every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

2. 2

   While the chicken marinates, prepare the sauce. In a small bowl, whisk together the crème fraîche, minced dill pickles, fresh dill, Dijon mustard, and 1 tablespoon of pickle juice. Season with salt and pepper to taste. Cover and keep chilled in the refrigerator until ready to serve.

3. 3

   In a shallow dish or gallon-sized freezer bag, prepare the dredge by mixing the all-purpose flour, cornstarch, baking powder, smoked paprika, and 1 teaspoon of salt. Whisk until the ingredients are evenly distributed.

4. 4

   Remove the chicken from the refrigerator. Working in batches, take the chicken pieces from the marinade (letting excess liquid drip off slightly) and drop them into the flour mixture. Press the flour firmly onto the chicken to create craggy bits that will become extra crispy when fried.

5. 5

   Fill a heavy-bottomed skillet or Dutch oven with about 1-2 inches of neutral oil. Heat the oil over medium-high heat until it reaches 350°F (175°C).

6. 6

   Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry for 4-6 minutes, turning occasionally, until the chicken is deep golden brown and reaches an internal temperature of 165°F (74°C).

7. 7

   Use a slotted spoon to remove the chicken and place it on a wire rack set over a paper towel-lined baking sheet. This prevents the bottom from getting soggy. Immediately sprinkle with a tiny bit more salt while hot.

8. 8

   Serve the crispy chicken immediately with the chilled crème fraîche dill pickle sauce on the side.

Notes

For the best results, do not skip the cornstarch or baking powder; these are the keys to the 'insanely crispy' texture. If you don't have crème fraîche, you can substitute with full-fat sour cream, though the flavor will be slightly more tart and less rich.

Nutrition per serving

• fried chicken
• pickles
• main course
• comfort food
• crispy
• dinner
• high protein