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 _________ Don't forget to subscribe, ya turkeys 🦃 https://www.youtube.com/channel/UC1NFFogiT88Uhmidrz8Ypnw https://www.instagram.com/brad_leone/ https://www.tiktok.com/@brad_leone _________ 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