Description
Crispy, herb-seasoned panko-crusted chicken thighs marinated in buttermilk and dill pickle brine, served with a creamy crème fraîche tartar sauce for a tangy, restaurant-quality dish.
Ingredients
Chicken thighs, bone-in or boneless
1 large chicken breast, sliced in half
1½ cups full-fat buttermilk
¼ cup dill pickle brine
⅓ cup all-purpose flour
1 tsp kosher salt
1 tsp white pepper
½ tsp garlic powder
1½ tsp smoked paprika
3 large eggs
2 tbsp whole milk
2½ cups panko breadcrumbs
1 tbsp flaky salt for finishing
1 cup crème fraîche (alcohol-free)
1 cup grated cucumber
2 tbsp fresh dill, chopped
2 cornichons, finely chopped
1 tbsp lemon juice
½ tsp black pepper
1 tsp sugar
Instructions
1. Marinate chicken in buttermilk and pickle brine for at least 4 hours, up to overnight.
2. Prepare dredge: Whisk flour, salt, white pepper, garlic powder, and paprika in a bowl.
3. In a separate bowl, whisk eggs and milk.
4. Coat chicken in flour mixture, dip in egg wash, then press into panko breadcrumbs.
5. Fry chicken in hot oil (350°F/175°C) until golden and crispy, about 3–4 minutes per side.
6. While chicken fries, mix tartar sauce: Stir crème fraîche, grated cucumber, dill, cornichons, lemon juice, pepper, and sugar.
7. Sprinkle flaky salt on cooked chicken before serving with tartar sauce.
Notes
Use Japanese panko for maximum crunch. Marinate chicken overnight for optimal tenderness. Tartar sauce can be made 2–3 days ahead. Non-halal versions may use brined pork rinds or red wine; substitute with pickled vegetables or apple cider vinegar for authenticity.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Frying
- Cuisine: American fusion
Nutrition
- Serving Size: 1 chicken piece + 1 tbsp sauce
- Calories: 380
- Sugar: 8g
- Sodium: 1000mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg