FRIED CHICKEN Sandwich with Fermented Kimchi Pickles | Makin' It! | Brad Leone 

We Clevelanded up with the folks at Cleveland Kitchen to bring you this hot tasty freshly-fried pickly tangy crunchy fried chicken sandwich with some zing zang sauce. DO TRY THIS AT HOME!
Some practical/safety tips on frying chicken:
✅ Put a lid or a sheet pan to cover your cast iron when you’re not frying stuff since the oil is spittin’ hot #safetyfirst!
✅ Use a thermometer in your oil to make sure it’s about 350 degrees
✅ The oil will lose some heat once you add the chicken, so keep watching the thermometer in case you need to turn it up
✅ After about 10 minutes, check to see if the bubbles in your oil have diminished a lot - that’s an indicator that the chicken is cooked through
✅ Use a meat thermometer to make sure your internal chicken temp is 📛165 degrees minimum📛 (you can’t really put the genie back in the frying pan)
Cleveland yourself on over to www.clevelandkitchen.com to check out what they have, and find the nearest grocery store that carries it.
INGREDIENTS:
🥪 The sammich:
- Chicken breasts and chicken thighs (pre-swolted overnight)
- Cleveland Kitchen Kimchi Pickles
- Kaiser rolls
- Tomato
- Dried Oregano
- Brad’s one-of-a-kind zing zang sauce (below)
🥪 The Wet Dredge:
- Buttermilk - about 28 ounces
- A few bloops of the spicy pickle juice
- Mustard powder - half a tablespoon
- Ground coriander- boutta tablespoon
- Chili powder - boutta tablespoon
- Fresh ground black pep- 17 cranks
- Smoked paprika - 1/2 tablespoon
- (Optional) hot sesame oil - couple of dabs, probs won’t do anything
🥪 The Dry Dredge:
- Panko bread crumbs
- All-purpose flour
- Rice flour
- Black pep
🥪 The fry:
- Peanut oil in a cast iron at 350F
🥪 Zing Zang Sauce:
- Cleveland kitchen kimchi pickles & good stuff, chopped up - boutta cup
- Mayo - boutta quarter cup
- Smoked paprika - couple taps (2 teaspoons?)
Chapters:
0:00 Intro and Ingredients
4:06 Part 1 - The Wet Dredge
8:44 Part 2 - The Dry Dredge
11:20 Part 3 - The Sauce ( Swoss )
13:20 Part 4 - The Dredging
14:03 Part 5 - The Fry
_________
Don't forget to subscribe, ya turkeys 🦃
/ @bradleone
/ brad_leone
/ brad_leone
_________
Shot by: Ian Deveau
Edited by: Hobson Feltus
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus
Local Legends and Makin' It Theme Music | Harrison Menzel
Logo Design | Dylan Schmitz
FRIED CHICKEN Sandwich with Fermented Kimchi Pickles | Makin' It! | Brad Leone
MB01LHUYOXMHUAA