Name: Buck Buck Sandwich
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT10H20M0.000S
Yield: 4 servings
Ingredients: 4 1/4 pounds chicken breasts; Kosher salt; 1 pint buttermilk; 1 tablespoon liquid smoke; 1 teaspoon cayenne pepper; 2 cups all-purpose flour; 2/3 cup cornstarch; 1 tablespoon plus 2 teaspoons kosher salt; 2 teaspoons cayenne pepper; 2 teaspoons onion powder; 2 teaspoons paprika; 2 teaspoons ground black pepper; 1/2 cup honey; 1 1/2 teaspoons liquid smoke; 1/4 teaspoon cayenne pepper; 1/4 teaspoon kosher salt; 1 egg; 3 to 4 cups peanut or canola oil; Four 4-inch brioche hamburger buns; Butter, for cooking; Mayonnaise, for spreading; Dill pickles, for topping; Shredded iceberg lettuce (1/8- to 1/4-inch ribbons), for topping

Directions

Special equipment:

a mallet; a deep-fry thermometer

For the chicken brine: Use a mallet to tenderize and flatten the chicken to 3/8- to 1/2-inch thick. Sprinkle generously with salt and set aside. Prepare the brine in a medium bowl by adding the buttermilk, liquid smoke and cayenne pepper. Use up to 1/4 cup water to thin the buttermilk as needed. Submerge the chicken in the brine and refrigerate for at least 8 hours or up to 24 hours.
For the flour: Combine the flour, cornstarch, salt, cayenne, onion powder, paprika and black pepper in a bowl and whisk to distribute the spices evenly.
For the “smoked” honey: Bring 3 cups water to boil in a 2-quart saucepan. Reduce the heat to a simmer. Place a small to medium stainless steel bowl directly on top of the boiling water and add the honey to the bowl. Allow the hot water to loosen the honey enough to incorporate the liquid smoke, cayenne pepper and salt. Stir to combine. Remove from the heat and store in a container with a lid.
To cook: Fit a rimmed baking sheet with a wire rack or line with parchment paper. Set aside.
In a medium bowl, beat the egg and fit a mesh strainer over the bowl. Pour the chicken and brine through the strainer, catching the chicken in the strainer and allowing the brine into the bowl with the egg. Stir the brine and egg together. Set the chicken aside.
In another medium bowl, add about half of the seasoned flour. Arrange the chicken and bowls on a work surface so they are all near each other. Bread the chicken by dredging one piece at a time in the flour, then submerging in the buttermilk brine; let sit in the brine until you have dredged and submerged all the chicken. Pull each piece, one at a time, from the buttermilk brine and place it back in the bowl with the flour; coat with the seasoned flour, using additional if necessary, until the chicken appears to be no longer wet. Place the breaded chicken on the prepared baking sheet. Set the chicken aside in the fridge. For best results, allow the breading to set up for about an hour before frying but no longer than 6 hours.
Fill a 4-quart Dutch oven with the oil. Use a deep-fry thermometer to set the oil temperature to 350 degrees F.
Working 1 or 2 pieces at a time, carefully drop the chicken into the oil and fry until the breading appears to be golden brown and the chicken reaches 165 degrees F. Transfer to a paper towel lined plate or surface.
Toast the buns, cut side down, in a buttered skillet until warm and soft. Use mayonnaise on each bun bottom, followed by 3 to 5 pickle chips, 1/4 to 1/3 cup shredded lettuce and a fried chicken breast. Drizzle with the smoked honey. Finish with the bun tops and enjoy.