• 4 chicken thighs, pounded thin
  • 1-quart b&b pickle brine
  • 450 grams panko breadcrumbs
  • 85 grams sesame seeds
  • 4 grams Maldon
  • ½ tablespoon ground Aleppo
  • 5 whole eggs, beaten
  • 2 tablespoons dijon mustard

Passo a passo

  1. Combine the chicken thighs in a large container with the pickle brine. Allow marinating overnight.
  2. In a large bowl combine the panko, sesame seeds, Maldon and Aleppo. Mix well to combine.
  3. In a separate bowl combine the eggs and the mustard.
  4. Remove the chicken from the brine and let drip dry.
  5. Coat the chicken in the egg mixture and then in the breadcrumbs.
  6. Transfer the chicken to a pot of oil filled with canola oil at 350 degrees Fahrenheit.
  7. Fry until golden brown and the internal temperature has reached 165 degrees Fahrenheit.
  8. Remove to drain and season with more Maldon salt.