Fried chicken sandwiches

Ingredients:

• 4 skinless, boneless chicken thighs
• 1 and 1/4 cups of sour milk or kefir
• 4 brioche or hamburger buns
• 1/3 cup cucumber brine and 16 pickle slices
• 2 tbsp hot sauce
• 3/4 tsp cayenne pepper
• Vegetable oil, for frying
• 1 cup cooking fat
• 2 cups self-raising flour
• 1.5 tsp paprika
• 1 teaspoon mustard powder
• Special equipment: deep fat thermometer

Preparation:

1. Combine the brine, 1 tablespoon hot sauce, and 1/2 teaspoon salt in a large zip-lock plastic bag. Add the chicken thighs, seal the bag, and shake to distribute the ingredients evenly. Refrigerate and marinate for at least 2 hours or up to overnight. When ready to grill, remove the chicken from the marinade and pat dry. Drain the marinade.
2. Fill a large, wide Dutch oven or saucepan with about 6 cm of vegetable oil and add shortening. Attach a deep-fry thermometer to the side of the pan and heat the oil over medium heat to 175°C (350°F). Line a large baking sheet with paper towels.
3. Whisk together in a large bowl. self-raising flour, paprika, mustard, cayenne pepper, 0.5 tsp. salt and 3/4 tsp. black pepper. Pour in 1/4 cup of sour milk and knead the mixture with your hands until it becomes loose.
4. In another large bowl, combine the remaining 1 cup of buttermilk with 1 tablespoon of hot sauce.
5. Dip one chicken thigh in the buttermilk mixture and let any excess drip back into the bowl. Place the chicken in the flour mixture, pressing it into the flour to coat completely. Set aside on a plate. Repeat with the remaining chicken thighs. As the chicken sits, you'll notice it becoming sticky in places. Then, dredge it again in the flour mixture.
6. Once the oil temperature reaches 350°F (175°C), carefully lower the breaded chicken into the oil, being careful not to burn yourself. Turn off the heat and let the temperature drop to 300°F (150°C). When the temperature reaches 300°F (150°C), turn the heat back on and continue frying, turning the chicken as needed for even cooking, adjusting the heat and maintaining it at 300°F (150°C). Fry the chicken until golden brown and the internal temperature reaches 160°F (76°C), about 5 minutes. Transfer to a paper towel-lined baking sheet and sprinkle with a little salt. If frying in batches, coat the remaining chicken in the flour mixture.
7. Heat the oil again to 175°C and repeat the entire process.
8. Once all the chicken is fried, split the buns horizontally and toast in a toaster or broiler, cut-side up, until golden brown. Place 4 pickle slices on each bottom bun, top with a piece of fried chicken, and top with the top bun halves. Serve the sandwiches hot or wrap in foil for on-the-go use.