Fried Chicken Lettuce Cups
- Level: Easy
- Yield: 14 to 16 lettuce cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 167
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 21
- Sodium
- 159
- Total: 1 hr 20 min
- Active: 20 min
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.
Cook’s Note
Little Gem lettuce is the perfect size for these apps. If you can’t find it, use Bibb lettuce.