Super crispy fried chicken sandwich

Active: 30 minutes; Total: 2 hours 30 minutes; Makes 12 sandwiches

Pickles, dill chips; ½ cup brine reserved, about 60 pickle chips reserved	32 ounces
Salt, kosher	1 tablespoon + 1 tablespoon
Paprika	2 teaspoons
Pepper, freshly ground	1 teaspoon + 1 tablespoon +
Cayenne	½ teaspoon +
Garlic powder	½ teaspoon
Onion powder	½ teaspoon
Chicken thighs, boneless, skinless	12
Buttermilk or well-stirred whole milk yogurt	1 cup
Water	½ cup
Egg	1 large
Flour, all-purpose	4 cups
Cornstarch	¼ cup
Oil, peanut
Mayonnaise	1 cup
Hamburger buns	12
Lettuce, shredded	6 cups
Tomatoes, ripe, sliced	12

1. Stir together the pickle brine, 1-tablespoon salt, paprika, 1-teaspoon pepper, cayenne, garlic powder, and onion powder in a small bowl. 
2. Place chicken thighs in a gallon-sized ziplock plastic bag; pour in the brine mixture. 
3. Seal the bag, and massage until the chicken is evenly coated. 
4. Place in the refrigerator; let marinate at least 2 hours, up to 8 hours or overnight. 
5. Whisk together the buttermilk, water, and egg in a large bowl. 
6. Remove the chicken from the brine; discard the brine. 
7. Add the chicken to the buttermilk mixture. 
8. Whisk together the flour, cornstarch, 1-tablespoon salt, and 1-tablespoon pepper in a shallow dish; set aside. 
9. Preheat your oven to 200°F. 
10. Pour oil to a depth of ½ inch in a 12-inch cast-iron skillet; heat oil over medium to 350°F. 
11. Working in batches, remove three or four chicken thighs from the buttermilk mixture, and place in the flour mixture, pressing to adhere. 
12. Lift from the flour mixture, and gently shake off excess. 
13. Carefully place the chicken in hot oil, taking care not to overcrowd the skillet. 
14. Cook, adjusting heat as needed to maintain oil temperature of 350°F, and turning every 1 to 2 minutes using tongs, until a thermometer inserted in the thickest portion of thigh registers 165°F, and the breading is golden browned and very crispy, 6 to 8 minutes per batch. 
15. Remove the chicken from the skillet, and place on a wire rack set inside a rimmed baking sheet. 
16. Place in preheated oven to keep warm while repeating the frying process with the remaining chicken. 
17. Spread 1 heaping tablespoon of mayonnaise onto the cut sides of each bun. 
18. Arrange five to six pickles on each bun bottom; top with one chicken thigh, ½-cup lettuce, and a tomato slice. 
19. Cover with top bun; serve immediately. 

Recipe from Food&Wine Magazine, August 2020

Lamb pitas

Lamb leftovers	Recipe
Yogurt sauce	Recipe
Pitas
Lettuce leaves
Tomatoes, chopped
Avocados, chopped
Alfalfa sprouts

1. Thinly slice the lamb leftovers; reheat.
2. Warm the pita bread.
3. Line the pita with a lettuce leaf.
4. Generously stuff with sliced lamb, and drizzle the sauce all over.
5. Sprinkle with tomatoes, avocados, and sprouts.

Lobster & avocado salad with shaved Meyer lemon

Lemon, Meyer, very firm	1
Olive oil, extra virgin	¼ cup
Shallot, minced	1 tablespoon
Vinegar, champagne	2 tablespoons
Salt
Pepper, freshly ground
Lobster tails, cooked, shelled, cut into 1-inch chunks	3
Lettuce, butter, torn into pieces	1 head
Parsley leaves	1 cup
Cilantro leaves	½ cup
Chives, cut into ½-inch lengths	½ cup
Avocados, pitted, pealed, diced	2

1. Using a mandolin or a very sharp knife, slice the lemons as thinly as possible; set aside.
2. In a large bowl, combine the oil, shallot, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper.; mix well with a fork.
3. Add the lobster chunks to the vinaigrette, coat, then remove and set aside.
4. Right before serving the salad, add the lettuce, parsley, cilantro, and chives; toss and divide among plates.
5. Top with the lobster, lemon slices, and avocado.
6. Garnish with a sprinkle of cilantro and chives.

Recipe from Salad of the Day.

Caesar salad with poached eggs

Dressing
Egg	1 yolk
Dijon mustard	1/8 teaspoon
Lemon juice	1 tablespoon
Garlic, sliver, crushed	1 clove
Anchovy paste	1 teaspoon
Peanut oil	5 tablespoons
Parmesan, freshly grated	1 ounce
Pepper, freshly ground
Water	2 tablespoons
Salad
Anchovy fillets	12
Milk	1 tablespoon
Romaine lettuce, trimmed	2 heads
Bread, white; crust discarded, ½-inch cube cut	2 slices
Peanut oil	4 ½ tablespoons
Parmesan, shaved	4 ounces
Eggs, poached	4
Parsley, chopped	2 tablespoons

Dressing

1. In a medium bowl, whisk together the yolk, mustard, juice, and garlic until very smooth. 
2. Add the anchovy paste, and then slowly whisk in the oil until amalgamated. 
3. Add the cheese, and then water to give the dressing a slightly looser consistency. 
4. Season with pepper to taste. 

Salad

1. If necessary, soak the anchovies in milk for 30 minutes to remove excessive salt. 
2. Trim the greenest outer leaves from the lettuce; cut the remaining into 1 ½-inch chunks, wash in cold water, and drain thoroughly; refrigerate. 
3. Heat the oil in a skillet, and fry the bread cubes, turning, until golden all over. 
4. Drain in a colander, and then on paper towels. 
5. Place the lettuce in a large bowl, and pour about half of the dressing over the top, and mix delicately but thoroughly. 
6. Pile the lettuce into four deep plates. 
7. Scatter some croutons, and arrange three anchovy fillets on each salad. 
8. Sprinkle cheese on top. 
9. Roll the poached eggs in the parsley, and place one egg in the middle of each salad; serve immediately. 

Yield: 4
Recipe from Eggs by Michel Roux.