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- Level: Advanced
- Total: 5 days 6 hr 40 min (includes pickling time)
- Active: 1 hr 5 min
- Yield: 5 servings
- Level: Advanced
- Total: 5 days 6 hr 40 min (includes pickling time)
- Active: 1 hr 5 min
- Yield: 5 servings
Ingredients
Chicken Buttermilk Brine:
Second Dredge:
Mean Dill Pickles:
Pickled Red Peppers:
Calabrian Chile Relish:
Hot Lemon Pepper Mayonnaise:
Assembly:
Directions
Special equipment:
kitchen twine; a deep-fryer- For the buttermilk brine: Combine the buttermilk, onion powder, Korean chile flakes, garlic powder, MSG, black pepper and mustard powder in a bowl and mix thoroughly. Add the chicken to the brine, then cover and refrigerate for at least 4 hours or up to 24 hours.
- Remove the chicken from the brine to a wire rack with a sheet tray underneath to drain. Prep a sheet tray with parchment paper and a wire rack. Place the flour in a shallow pan, then toss the drained chicken in the flour to coat. (Prepare only a few pieces at a time for better coverage, and add flour as needed.) Knock off any loose flour, then lay flat on a sheet tray and place in the refrigerator to get “tacky” for 2 to 24 hours (the longer the better).
- For the second dredge: Mix together the cornstarch, flour, chile flakes, salt, pepper and mustard powder together in a bowl. Toss the tacky chicken pieces in the second dredge, knocking off all excess.
- For the mean dill pickles: Slice the cucumbers into rounds roughly 4 millimeters thick. (About the thickness of your phone's charging cable.) In a large mixing bowl, season the cucumbers with 2 1/2 teaspoons salt. Allow to sweat and drain covered in your fridge for 1 hour up to 24 hours. (A salad spinner works well here.)
- Meanwhile, make the pickle brine: Add the distilled white vinegar and 1 1/2 cups water to a container. Add the sugar and remaining 5 teaspoons salt. Whisk vigorously to combine. Add the mustard seeds, peppercorns, garlic and dill. Stir vigorously. Add the cucumbers and whisk again, then refrigerate until the cukes pick up the brine, 5 to 7 days. (The pickles must be all the way under the liquid before they are put in the walk-in or they will get moldy.)
- For the pickled red bell peppers: Trim and seed the red bell pepper, then cut into quarters. Stir together the vinegars, salt, sugar and 3 tablespoons water. Whisk all ingredients together until totally dissolved in the brine. Soak the peppers, covered and refrigerated, for at least 3 days and up to 7 days.
- For the Calabrian relish: Blend the chiles in the food processor until it’s a paste, then remove to a bowl. Add the onion to the food processor and top off with the pickled red bell peppers, then pulse until roughly chopped for relish. Transfer to the bowl. Mix and move to the refrigerator in a covered container. Add up to 1/2 cup red bell pepper pickle brine to ensure proper flavor. When ready to serve, fold together with a few tablespoons of your favorite mayonnaise (or not); up to you!
- For the hot lemon pepper mayo: Stir together the mayonnaise, hot sauce, black pepper, salt,
- cayenne pepper and lemon zest and juice in a bowl.
- For the assembly: Gently place the breaded chicken into a deep-fryer at 350 degrees F until golden brown and cooked through (165 degrees F), roughly 8 minutes. Toss the pieces into your designated bowl for seasoning with salt and pepper and let rest.
- Cut a banh mi bun and spritz with water. Toast in a 350 degree F oven for 1 minute. Smear one side of the bun with a heaping 1 tablespoon of the chile relish (with or without the added mayonnaise). Place 5 to 7 pickle slices on the other side. Place the fried chicken pieces into the bun. Top with hot lemon pepper mayo-dressed shredded iceberg lettuce. Season again with black pepper and salt. Close the bun and wrap and cut in half on a slight diagonal. Repeat to make more sandwiches.
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