Cook Along with Elk Cove!
Scroll down for video instructions for our weekly recipe: Amy’s Fried Chicken Sandwich. This is part one of a two-part recipe to pair with last week’s Japanese Milk Buns.
During the COVID-19 shutdown, we know many of you are cooking from home and would like some fresh inspiration for what to cook. We’re calling this series “Lockdown Kitchen.”
Each week Chef Amy and her sous-chef LJ share a favorite recipe that uses common shelf-stable items from your pantry. The emphasis is on fun, easy recipes that pair well with Oregon wine.
This week’s recipe can be served on a store-bought bun, or you can pair it with LJ’s Japanese Milk Buns.
Here’s what you’ll need to make Amy’s Crispy Chicken Sandwich:
- 4 boneless skinless chicken thighs, trimmed of excess fat
- 2 cups whole milk or buttermilk
- ¼ cup pickle brine
- 1 tablespoon black pepper, divided
- 1 tablespoon cajun seasoning, divided
- 1 tablespoon garlic powder, divided
- 2 cups all purpose flour
- 6 cups vegetable or peanut oil
- ½ cup mayonnaise
- 2 tablespoons gochujang or other hot sauce (sriracha, garlic chili paste, or Mexican style hot sauce all work)
- 4 buns
- Butter to toast buns
- To top the sandwich: slices of sweet or dill pickles, shredded lettuce, or coleslaw
Combine milk with pickle brine and 1 teaspoon each of the pepper, cajun seasoning, and garlic powder. Meanwhile, season chicken thighs with 1 teaspoon each of the spices rubbed into the meat. Marinate the chicken in the milk mixture for at least one hour, up to overnight.
Heat the oil in a high-sided pan to 350 degrees. Combine the flour with the remaining seasoning and dredge the chicken pieces in the flour.
Cook the chicken in the oil until it reaches 165 degrees and is crispy and golden brown.
Combine the mayonnaise and hot sauce.
Toast and butter the buns, and top with spicy mayo, chicken, and toppings of your choice. Enjoy with a glass of bubbles!