Buttermilk fried chicken thigh / chipotle honey butter glaze / dill pickles / shredded iceberg / brioche bun.

Mise en Place — Ingredients

• ☐ 180 g chicken thigh
• ☐ 200 ml buttermilk brine
• ☐ 150 g seasoned dredge
• ☐ 60 g butter
• ☐ 20 ml honey
• ☐ 5 g chipotle in adobo, puréed
• ☐ 1 brioche bun
• ☐ Dill pickles, sliced
• ☐ Iceberg, shredded

Tools

• ☐ Fryer at 175°C
• ☐ Saucepan
• ☐ Pastry brush
• ☐ Press

Method

1. Brine. Brine chicken in buttermilk overnight.
2. Whip. Warm butter, honey, chipotle to glossy emulsion. Hold warm.
3. Dredge. Press chicken into seasoned flour. Knobby crust = better bite.
4. Fry. 175°C, 5 minutes to 74°C internal. Drain on rack.
5. Glaze. Brush hot chicken liberally with chipotle honey butter.
6. Toast. Butter and toast brioche on plancha until edges crisp.
7. Build. Bottom bun, pickles, chicken, iceberg, top. Wrap in parchment.