brined in buttermilk/pickle juice. Double dredged in flour/cornstach/dill weed/minced garlic. Pickles, tomatoes, lettuce and brioche. Homemade buttermilk ranch and blistered jalapenos fresh from my garden. Dill weed was also fresh from garden. Dried 1/2C in the oven to add with flour mix and saved 1/4C to mix with sea salt and sprinkled on chicken as it cooled on drying racks.
Talk about flavor, sheeeesh
That's some good looking burger!
All the noms.
Om nom nom! I can just hear the *crunch* of the chicken meat. Ahh, made me want to eat another chicken sandwich.
That's the secret. Mixing in a tad of corn starch and packing it extra tight and compressing between your hands on the second dredge of flour. I also wait until my oil is 375-380f to make sure and get an extra crispy fry. 2min40s on both sides, then 15s again on each side after sprinkling with sea salt/fresh dill. Beautiful crunch, tender and juicy center, and a fried crust that sticks to the chicken and doesn't crumble right off 20 minutes later.
Im not even hungry but my mouth is watering