½English cucumberhalved lengthwise and sliced thin
Chili Crisp Sauce (optional)
½cupmayonnase
2tbspchili crisp
1tbspwater
¼tspsugar
Chicken Sandwiches
43- to 5-ounce boneless, skinless chicken thighs, trimmed
1¼cupskosher dill pickle
brinedivided
8sprigsfresh dillseparate from the following
2tbspfresh dillminced
6garlic clovessmashed
5teaspoonsdry mustarddivided
5teaspoonskosher salt
divided
5teaspoonspepperdivided
1¼cupsall-purpose flour
½cupcornstarch
2teaspoonsgranulated garlic
1teaspoonbaking powder
3cupsvegetable oil
for frying
¼cupmayonnaise
4hamburger buns
2cupsshredded iceberg lettuce
Instructions
Dill Pickle Topping
Combine all ingredients in bowl and refrigerate until ready to serve. (Topping can be refrigerated for up to 2 days.)
Top chicken with dill pickle topping, lettuce, and bun tops.
Sesame-Pickle Topping
Microwave vinegar, sugar, oil, soy sauce, and salt in liquid measuring cup, stirring occasionally, until sugar is dissolved and mixture is hot, 1 to 2 minutes.
Pour vinegar mixture over cucumber in medium bowl, let cool completely, and refrigerate until ready to serve. (Sesame pickles can be refrigerated for up to 1 week; drain before serving.)
Chili Crisp Sauce
Combine mayonnaise, chili crisp, water, and sugar in medium bowl. Working with 1 piece of chicken at a time, add to bowl with mayonnaise mixture and toss to coat. Top chicken with drained sesame-pickle topping and bun tops.
Chicken Sandwiches
Combine chicken, 1 cup pickle brine, dill sprigs, smashed garlic, 1 tablespoon mustard, 1 tablespoon salt, and 1 tablespoon pepper in bowl. Cover with plastic wrap and refrigerate for at least 6 hours or up to 12 hours.
Set wire rack in rimmed baking sheet. Whisk flour, cornstarch, granulated garlic, baking powder, minced dill, remaining 2 teaspoons mustard, remaining 2 teaspoons salt, and remaining 2 teaspoons pepper together in second bowl. Add remaining ¼ cup pickle brine to flour mixture and rub between your fingers until tiny craggy bits form throughout.
Working with 1 piece of chicken at a time, remove chicken from brine and transfer to flour mixture. Using your hands, toss chicken in flour mixture, pressing on coating to adhere and breaking up clumps, until coated on all sides. Transfer chicken to prepared wire rack. Discard brine. Refrigerate for at least 30 minutes or up to 2 hours.
Heat oil in Dutch oven over medium-high heat to 350 degrees. Carefully add chicken and fry until chicken is golden brown and registers at least 175 degrees, 8 to 12 minutes, flipping chicken halfway through frying. (Adjust heat as needed to maintain oil temperature between 325 and 350 degrees.) Transfer chicken to paper towel–lined plate. Spread mayonnaise evenly on bun bottoms. Apply toppings/sauces above.
Notes
A 24-ounce jar of pickles is large enough to yield the 1¼ cups plus 1 tablespoon brine needed for this recipe.