Fried Chicken Sandwiches

I found this recipe watching Simply Ming on PBS. I was intrigued by the “brine” used because it was mostly buttermilk, kimchi and spices 🙂 Naturally, I did my own tweaking but I think it is tasty.

I was able to find the Kimchi Paste and Korean Pepper flakes on Amazon.





Kimchi Buttermilk Brine:

1 tbs paprika
1 tbs black pepper
3 tbs garlic powder
3 tbs dried oregano
Pinch cayenne pepper
1 quart buttermilk
2 tbs salt
2 eggs
4 tsp jar kimchi base* (if you can’t find this, you can puree kimchi)
2 tbs kimchi chopped or blended

Fried Chicken:

2 pounds chicken thighs, skin on, boneless
3 1/3 cups all-purpose flour
8 tbs corn starch
2 teaspoon baking powder
1 tbs paprika
1 tbs ground black pepper
1 1⁄2 tsp garlic powder
1 1⁄2 tsp dried oregano
pinch cayenne pepper
2 t tbs salt
1⁄4 cup Korean chili flake
2 tbs black sesame seed
2 tbs toasted sesame

Sandwich Makings

1/2 cup Chipotle Ranch Dressing
1/2 cup mayo
Roasted Red peppers.
Leaf lettuce.
4-6 Ciabatta rolls, split. and toasted


  1. Portion and pound the chicken into 3oz size pieces.
  2. Mix everything for the brine together and place the chicken into the brine and allow to sit overnight in the refrigerator covered.
  3. In a separate bowl, mix all the ingredients for the fried chicken flour mixture.
  4. Preheat a the oil in your pan or your fryer to 350F.
  5. One at a time remove the chicken and allow the excess brine to drip off. Press the chicken into the flour mixture.
  6. Add each piece of chicken to the fryer, one at a time and allow to fry for 8-10 minutes until fully cooked. Remove and let drain on a plate or baking sheet lined with paper towel. Season with kosher salt while still hot.
  7. While the chicken is frying, prepare sandwiches.
  8. Split and toast rolls
  9. Mix and apply chipotle/mayo sauce on both sides of toasted rolls and add roasted red pepper and lettuce to bottom
  10. Add fried chicken and serve with cole slaw, macaroni or potatoes salad.