Kind of threw this together today and it came out really good.
2 lb package of boneless chicken thighs
Cut thighs into nugget size then put in container or bag.
Brine: tbsp of salt, 3 tbsp of sugar, 2 cups of water. Warmed and stir until blended.
Pull of heat add 1/3 cup of pickled banana pepper juice and 1/3 cup of dill pickle juice. Few ice cubes to help it cool.
Add brine to chicken and refrigerate. Longer the better, but this worked well after 5 hours.
add enough oil to your cast iron skillet to fry these one side at a time. About 1/4 inch in my 8" skillet. *Remember that the oil level raises as you add pieces and it bubbles/spits. You want the right amount of oil. And a lid for your pan just in case it catches fire.
Set on medium and let come to temp. 350-375 deg is what I used.
Remove chicken from brine and pat dry. Whisk an egg, milk, and a tbs of hot sauce, coat chicken in mixture. Combine 2 cups of flour with tbs adobo and 1/2 tbs black pepper.
Place a few pieces of chicken into the skillet for a test fry. About 4-5 minutes per side or until they reach a nice crisp color and 160+ degrees. Then start adding more pieces as you feel comfortable. Too much at a time and the oil cools, so watch the temp.
After pulling them out sprinkle with Chipolte pepper or your favorite spice. I find the seasoning is more noticeable sprinkled on right after leaving the oil I used a South Carolina Golden BBQ sauce tonight.
Don't see why this wouldn't work with white meat, but these were very tender and tasty. Will be doing it again.
bon appetit
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