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 https://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

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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