Crispiest Chicken & Crème Fraîche Dill Pickle Sauce
Serves 6
30 mins prep
20 mins cook
720 mins Marinating Time
770 mins total
inspired by an iconic one I had in NY last weekend at Family Meal by Blue Hill. The chicken is insanely crispy and the sauce is SO flavorful.
Chicken Marinade
Crispy Chicken
Creme Fraiche Tartare Sauce
Prep the Chicken the Night Before
Between two pieces of parchment paper, pound the chicken thighs and breast halves until even.
Place the chicken in a bowl and cover in the buttermilk and pickle brine. Cover and marinate in the refrigerator overnight.
Breading Stations
On a plate, combine flour, kosher salt, white pepper, garlic powder and smoked paprika.
In a bowl, whisk the egg with milk and strain onto a plate.
Place panko on another plate.
Dredge each piece of chicken in seasoned flour, then the egg wash and then coat with the panko. Repeat the egg wash and panko again for that EXTRA crispy layer. Let the coated chicken sit on a wire rack for 15-25 minutes.
Crème Fraîche Dill Pickle Sauce
In a bowl, mix crème fraîche, Japanese mayo, Dijon, Worcestershire, agave, pickles, cornichons, cucumbers, dill, parsley, and chives. Add salt and pepper to taste.
The Crispiest Chicken You'll Ever Eat
Heat a generous amount of olive oil in a skillet on medium-high for 2-3 minutes.
Fry the chicken on both sides until golden brown and crispy - about 2-3 minutes per side. Transfer to a wire rack or paper towel and hit them with flaky salt.
Top each piece of chicken a spoonful of the tartare sauce, fresh herbs and a slice of lemon.
