Fried Chicken Sandwich

1. In a pot, combine 1 qt water with the salt, sugar, onion, garlic, thyme, lemon, and peppercorns. Bring to a gentle simmer, stirring until the salt and sugar dissolve.

2. Remove from heat and strain into a clean container. Add the remaining 1 qt ice-cold water and stir to cool the brine quickly. Make sure the brine is completely cold before adding the chicken.

3. Submerge the chicken thighs in the cold brine. Cover and refrigerate for 4–8 hours.

4. Remove the chicken from the brine, rinse briefly, and pat dry.

5. Heat fryer oil to 350°F.

6. Combine Drum Rock Spicey-Fry with 20 oz cold water to create a fluid slurry that lightly coats the chicken. Add a little more water if needed.

7. Place Drum Rock The Dredge in a wide, shallow pan. Sprinkle a few drops of cold water over the mix and toss gently to create extra texture.

8. Dip each chicken thigh into the Spicey-Fry slurry and allow the excess to drip off.

9. Transfer the chicken to The Dredge. Gently press to coat, flip, and repeat until fully covered. Shake off any loose excess.

10. Let the coated chicken rest on a rack for 3–5 minutes to help the coating adhere.

11. Fry for 5–7 minutes per batch, depending on size, until golden brown, crispy, and cooked to an internal temperature of 165°F.

12. Drain on a wire rack and serve on toasted buns.

Double-Fry Method

For an extra-crispy finish, fry chicken for about 2 minutes to set the crust. Remove and cool on a wire rack, then fry again at 350°F until golden, crisp, and cooked to 165°F internal.

Suggested Finish:

Top with your favorite garnishes. Pictured with slaw, pickles, and mayo.