Ingredients
CRISPY CHICK-WICH
8 boneless, skinless chicken thighs (about 2 1/4 lbs)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon onion powder
1 cup buttermilk
1 large egg
vegetable oil
2 cups all-purpose flour
8 (2-ounce) potato sandwich buns, lightly toasted
1 1/2 cups shredded romaine lettuce
QUICK PICKLES
3/4 cup thinly sliced English cucumber
1 cup water
1/2 cup rice vinegar
1 tablespoon sugar
1 teaspoon mustard seeds
3/4 teaspoon kosher salt
GARLICKY HERB MAYO
1 cup prepared mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 garlic clove, finely minced
How to Make It:
1.To prepare pickles, place cucumbers in a wide shallow bowl. Combine water, vinegar, sugar, mustard seeds, and salt in a small saucepan over high heat; bring mixture to a boil. Remove from heat; carefully pour vinegar mixture over pickles. Let stand until ready to assemble sandwiches.
2.To prepare mayo, combine mayonnaise and next 7 ingredients (through garlic) in a medium bowl, stirring with a whisk. Refrigerate until ready to assemble sandwiches.
3.To prepare sandwiches, Sprinkle chicken thighs evenly with salt, pepper, and onion powder. Combine buttermilk and egg in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.
4.Pour oil to a depth of 1 inch in a large cast-iron skillet; heat oil to 325 °. Place flour in a shallow dish; dredge chicken thighs in flour, shaking off excess. Carefully add 4 chicken thighs to oil; cook 5 to 6 minutes on each side or until golden brown and done. Drain on a wire rack set over paper towels; keep warm. Repeat procedure with remaining chicken thighs.
5.To assemble sandwiches, drain pickles well; discard pickling liquid. Spread mayo evenly over bottom halves of buns; top evenly with pickles, lettuce, chicken thighs, and top halves of buns. Serve immediately.
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