- 4
- 45 mins
Ingredients
- 2 1/2 cups brine from jarred spicy dill pickles, plus sliced spicy dill pickles, for serving
- Eight 4- to 5-ounce boneless chicken thighs with skin, pounded 1/2 inch thick
- 1/4 cup schmaltz (rendered chicken fat; see Note), melted
- 1/2 cup gochugaru (Korean chile powder)
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- 2 teaspoons cayenne pepper
- Kosher salt
- 1 cup all-purpose flour
- 1 tablespoon ground white pepper
- 2 teaspoons sweet paprika
- Canola oil, for frying
- 8 slices of white sandwich bread
Preparation
Step 1
In a large resealable plastic bag, combine the pickle brine and the chicken thighs. Seal the bag and refrigerate the chicken for at least 8 hours or overnight.
Meanwhile, in a small bowl, whisk the schmaltz with the gochugaru, sugar, garlic powder, 1 teaspoon of the cayenne and 1 teaspoon of salt.
Remove the chicken thighs from the marinade and pat dry. In a shallow bowl, whisk the flour with the white pepper, paprika, 1 tablespoon of salt and the remaining 1 teaspoon of cayenne.
Set a rack over a baking sheet. In a large, deep skillet, heat 1/3 inch of oil until shimmering. Dredge half of the chicken in the seasoned flour, shaking off any excess. Fry the chicken thighs skin side down over moderate heat until well-browned and crisp, about 4 minutes. Turn the chicken and cook until no trace of pink remains, about 4 minutes. Transfer to the rack. Repeat with the remaining chicken.
Generously brush the fried chicken thighs all over with the gochugaru paste. Put 4 slices of bread on a work surface and arrange 2 chicken thighs on each. Top the chicken with sliced pickles, close the sandwiches and serve.