If you’ve ever wondered what to do with leftover chicken other than eating it cold straight out of the fridge here’s your answer. Georgia-based Hugh Acheson makes good use of every scrap in this exceptional chicken salad. Its mayonnaise-based dressing and celery crunch would satisfy even the most discriminating picnicker, but it’s the crunchy bits of skin serving as a textural counterpoint to the salad’s general creaminess that make this recipe extra special. Though Hugh’s delicious dark-meat fried chicken serves as the base of his salad, feel free to chop up any next-day chicken white or dark you’ve got.
Ingredients
For the Brine
- 2½ 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
- 1¼ cups all-purpose flour
- ¾ cup cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 quarts canola oil, for frying
For the Chicken Salad
- ½ cup mayonnaise
- 2 large shallots, minced (about ½ cup)
- 1 celery stalk, minced (about ¹⁄³ cup)
- 1 teaspoon Dijon mustard
- ¼ 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
How to Make It
-
Brine the Chicken
- In a small stockpot, combine 4 cups water with the salt, maple syrup, thyme, peppercorns, and mustard seeds and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and cool completely to room temperature. Place the chicken in a nonreactive container and pour the cooled brine over the chicken. Cover and refrigerate for at least 8 hours or up to 12 hours. Drain the chicken, discarding any solids, and pat dry with paper towels. Fry the Chicken
- In a medium bowl, whisk together the flour, cornstarch, salt, and pepper. Dredge the chicken in the flour mixture, generously applying to ensure that the mixture sticks to the chicken. Prepare a deep-fryer or fill a 6-quart pot halfway with the oil and heat to 325°F. Set a wire rack on top of a rimmed baking sheet and set aside. Carefully drop the thighs into the oil and fry until crispy and cooked through, 8 to 9 minutes. Using tongs, transfer the chicken to the rack, cool to room temperature, and then refrigerate until cold, at least 2 hours. Make the Salad
- Chop the chicken into small pieces and reserve. In a large bowl, whisk together the mayonnaise, shallots, celery, mustard, herbs, red pepper flakes, and vinegar. Season with salt, pepper, and more vinegar to taste. Gently fold the chicken into the dressing until incorporated. Serve with rolls, lettuce, and pickles.