Fried Chicken & Ham Royale | Cookin' Somethin' w/ Matty Matheson

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients

buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns provide more nutrients

mayonnaise

🥗Healthier: avocado spread

💰Cheaper: plain yogurt

Avocado spread adds healthy fats and flavor

Remove the bone from the chicken thighs, leaving the skin on.

Place the chicken thighs in a bowl and cover with pickle juice, adding water if necessary to fully submerge.

Refrigerate the chicken in pickle brine for 3 to 24 hours.

In a bowl, combine all-purpose flour, 2 tablespoons garlic powder, 2 tablespoons onion powder, 4 tablespoons cayenne pepper, coriander, fennel seed, paprika, salt, and black pepper.

Dredge the chicken thighs in the seasoned flour, ensuring they're coated evenly.

Heat vegetable oil in a cast iron skillet to around 350°F for shallow frying.

Fry the chicken thighs for 4 to 5 minutes on each side until golden brown and cooked through.

Remove the chicken and season with fresh cracked pepper and salt.

Toast the buns in the skillet until golden brown.

Prepare a cheese sauce by melting 1 cup of Cheez Whiz with a glug of milk and adding strained Rotel tomatoes, garlic powder, and cayenne.

Assemble the sandwich with fried chicken, shaved ham, and mayonnaise on the toasted buns.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens