Buttermilk Fried Chicken & Pickles Recipe from Burdock & Co
We can’t think of a better way to mark International Women’s Day than with a recipe from one of Canada’s most talked-about chefs, Burdock & Co‘s Andrea Carlson. We’re sharing her much loved Buttermilk Fried Chicken & Pickles recipe. It’s a novel take on a comfort classic!
- 12 oz chicken thigh, cut into 1.5 oz pieces
- 1 cup buttermilk
- 1 ½ cups of all-purpose flour
- 1 tsp ground chili
- 1 tsp ground fennel
- 3 cups of vegetable oil (for frying)
- ¼ cup mayonnaise
- ¼ cup diced dill cucumber pickles
- ¼ cup diced and lightly blanched potato – keep slightly crunchy
- salt and fresh ground pepper
Dill Pickle Powder:
- 1 tsp dried dill
- ¼ tsp citric acid
- ¼ tsp salt
Cut chicken into 1.5 oz pieces and brine in 10% solution for 90 minutes. Drain and set aside while making the sauce.
Mix mayo with potato and pickles, salt and pepper.
Heat the oil to 360. Bread the chicken by dredging in the flour then buttermilk then flour again. Fry in the oil for 4-6 minutes until cooked through.
To make the dill powder, grind all the ingredients in a spice grinder to create fine powder and dust over the dish.
To serve, divide mayo onto two small plates, and top with the fried chicken.
Garnish with an additional julienne of dill pickle if you have any leftover.
📷 Janis Nicolay