Name: Fried Chicken Lettuce Cups
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 14 to 16 lettuce cups
Ingredients: 2 skinless, boneless chicken thighs, cut into 1/2-inch cubes; 1 1/4 cups buttermilk; 1/3 cup diced spicy dill pickles, plus 2 tablespoons brine; 1/4 teaspoon cayenne pepper; 1/4 cup sour cream; 1 teaspoon fresh lemon juice; 1/2 teaspoon Worcestershire sauce; 1 scallion, thinly sliced; 2 tablespoons chopped fresh dill; Kosher salt; Vegetable oil, for frying; 1 cup all-purpose flour; 1 teaspoon mustard powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; Freshly ground black pepper; 14 to 16 leaves Little Gem lettuce

Directions

Combine the chicken, 1 cup buttermilk, the pickle brine and cayenne in a bowl. Cover and refrigerate at least 1 hour.
Meanwhile, whisk the remaining 1/4 cup buttermilk, the sour cream, lemon juice, Worcestershire sauce, scallion, dill and a pinch of salt in a separate bowl. Chill until ready to use.
Heat 2 inches of vegetable oil in a large pot until it reaches 350˚ F. Combine the flour, mustard powder, garlic powder, onion powder, 1 1/2 teaspoons salt and 1 teaspoon black pepper in a bowl. Remove the chicken from the buttermilk mixture, letting the excess drip off, and toss with the flour mixture. Fry until golden and cooked through, 6 minutes. Remove to a rack and season with salt.
Divide the fried chicken among the lettuce cups. Top with the chilled dressing and diced pickles.