5-Ingredient Fried Chicken Sandwiches

1. Marinate the Chicken

Pour about 3/4 cup of pickle juice into a measuring cup. Season the chicken thighs generously with kosher salt and freshly ground black pepper, then place them in a resealable plastic bag. Add the pickle juice to the bag, seal it tightly, and refrigerate for at least an hour, or up to 12 hours.

2. Prepare the Chicken for Frying

Take the chicken out of the bag and discard the pickle juice. Pat the chicken dry with paper towels to remove excess moisture. Set up your dredging station by pouring the buttermilk into a medium bowl. In another bowl, combine the self-rising flour with a good pinch of black pepper. Add a bit of buttermilk to the flour mixture and mix until you get some small clumps.

3. Coat the Chicken

Dip each chicken thigh into the buttermilk, ensuring it's fully coated. Next, dredge the chicken in the flour mixture, pressing the flour onto the meat to form a thick, shaggy layer.

4. Fry the Chicken

Heat the oil in a large wok, deep cast iron skillet, or Dutch oven to 425°F (218°C). Carefully lower the chicken into the hot oil, making sure not to overcrowd the pan. Maintain the oil temperature and fry the chicken for about 2 minutes per side, or until it's golden brown and cooked through. Use a frying thermometer or an instant-read thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).

5. Assemble the Sandwiches

Place a few pickle slices on the bottom half of each toasted bun, add a piece of fried chicken, and top with the other half of the bun.