Fried Chicken Salad

Ingredients

• For the brine:
• 2 1/2 tablespoons kosher salt
• 1 tablespoon maple syrup
• 1 sprig fresh thyme
• 6 black peppercorns
• 1 teaspoon mustard seeds
• 4 boneless, skin-on chicken thighs
• For the dredge:
• 1 1/4 cups all-purpose flour
• 3/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 quarts canola oil, for frying
• For the chicken salad:
• 1/2 cup mayonnaise
• 2 large shallots, minced
• 1 celery stalk, minced
• 1 teaspoon Dijon mustard
• 1/4 cup chopped fresh mixed herbs, such as parsley, tarragon, and chives
• 1 teaspoon crushed red pepper flakes
• 1 to 2 tablespoons hot pepper vinegar or vinegar-based hot sauce, to taste
• Kosher salt and freshly ground black pepper
• Soft rolls, crisp lettuce, and dill pickles, for serving

Directions

1. Start with the brine. Add 4 cups water to a small stockpot along with the salt, maple syrup, thyme, peppercorns, and mustard seeds, then heat the mixture until it boils. Lower the heat and let it bubble gently for 5 minutes. Take the pot off the stove and leave the brine alone until it has cooled all the way to room temperature. Put the chicken in a nonreactive container, pour the cooled brine over it, and cover the container before transferring it to the refrigerator for no less than 8 hours and no more than 12 hours. After brining, drain the thighs, remove and discard the aromatics, and blot the chicken dry with paper towels.
2. For the frying step, whisk the flour, cornstarch, salt, and pepper together in a medium bowl. Coat the chicken in that mixture, pressing on plenty of dredge so it clings well. Set up a deep-fryer, or pour the oil into a 6-quart pot until it is half full, then warm it to 325 degrees F. Place a wire rack over a rimmed baking sheet and keep it nearby. Ease the thighs into the hot oil and cook them until the crust is crisp and the chicken is done, 8 to 9 minutes. Lift the chicken out with tongs and set it on the rack. Once it has cooled to room temperature, move it to the refrigerator until cold, at least 2 hours.
3. To finish the salad, cut the chilled fried chicken into small pieces and set it aside. In a large bowl, whisk the mayonnaise with the shallots, celery, mustard, herbs, red pepper flakes, and vinegar. Add salt, pepper, and extra vinegar as needed. Fold in the chopped chicken gently, mixing just until everything is combined. Serve with rolls, lettuce, and pickles.