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I always use this Father’s Day column to give Aly some ideas on what to make me coming up! Here’s some of my current faves that I’m going to maybe hint at for her to make this year!

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NASHVILLE HOT CHICKEN

1 c. dill pickle juice, plus sliced dill pickles for serving

1/4 c. packed light brown sugar, divided

2 Tbsp. plus 2 1/2 tsp. kosher salt, divided, plus more for sprinkling

1 c. buttermilk

1/4 c. hot sauce

1 large egg

3 to 4 lb. bone-in chicken thighs and drumsticks

2 Tbsp. cayenne pepper

1 Tbsp. paprika

1 tsp. garlic powder

1 tsp. crushed red pepper

3 c. all-purpose flour

1/2 c. cornstarch

1/2 tsp. ground black pepper

Vegetable oil, for frying

1/2 c. salted butter, melted

White sandwich bread, for serving

In a medium microwave-safe bowl, combine the pickle juice, 3 tablespoons of brown sugar, and 2 tablespoons of salt. Microwave until the sugar and salt dissolve, 60 to 90 seconds, stirring every 30 seconds. Whisk in the buttermilk, hot sauce, and egg.

Place the chicken in a large zip-top bag and add the pickle juice mixture. Close the bag and turn the chicken to coat. Refrigerate the chicken for 2 hours or up to 12 hours, turning the bag occasionally to distribute the marinade.

In a medium heat-proof bowl, combine the cayenne pepper, paprika, garlic powder, red pepper, 1 teaspoon of salt, and the remaining 1 tablespoon of light brown sugar. Set aside.

Remove the chicken from the refrigerator 30 minutes before frying. Remove the chicken from the marinade and place it on a large plate. Pour the marinade into a large bowl or a pie plate.

In a shallow dish or a pie plate, whisk together the flour, cornstarch, black pepper, and the remaining 1 ½ teaspoons of salt. Working with 1 piece of chicken at a time, dredge the chicken in the flour mixture, patting to coat. Shake off the excess flour, and dip the chicken in the reserved marinade, coating evenly. Dredge the chicken once more in the flour mixture, shaking off the excess flour. Transfer the chicken to a large plate or baking sheet. Repeat with the remaining chicken.

To a very large Dutch oven, add oil to a depth of 2 inches. Heat over medium-high heat until the oil reaches 325°F.

Preheat the oven to 200°F.

When the oil reaches the correct temperature, fry the chicken, in batches, being careful not to overcrowd the pot. Adjust the heat of the stove as needed so that the oil temperature stays consistent at 325°F. Cook until the chicken is golden brown on both sides, 10 to 13 minutes total, and the internal temperature reads 165°F on an instant read thermometer. Transfer the cooked chicken to a wire rack set over a rimmed baking sheet, and sprinkle with salt. Keep warm in the oven until all of the chicken is cooked.

Carefully spoon ½ cup of the hot fry oil into the reserved cayenne pepper mixture, whisking until well combined. Whisk in the melted butter.

To serve, brush the spicy oil all over the chicken. Serve with additional spicy oil, white bread, and sliced pickles.

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PICKLE CHEESEBURGER BITES

1 lb. ground beef

1/2 tsp. salt

2 Tbsp. ketchup

2 Tbsp. mayonnaise

1 Tbsp. olive oil

4 slices American cheese

28 dill pickle chips

14 slices plum tomatoes

14 small lettuce leaves

Shape the ground beef into 1½-inch patties (about 14) and sprinkle with the salt. 

In a small bowl, combine the ketchup and mayonnaise.

Heat the olive oil in a large cast-iron skillet over medium heat. Working in batches, cook the patties 2 minutes per side, topping each with a small slice of American cheese after flipping. 

Thread the patties onto skewers with the dill pickle chips, sliced plum tomato and lettuce. Serve with the ketchup-mayonnaise mixture.

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 PRETZEL DOGS

3/4 c. warm water (110ºF to 115ºF)

2 1/2 tsp. light brown sugar

1 1/4 tsp. active dry yeast

2 1/2 c. bread flour, divided

1 1/4 tsp. kosher salt

1 1/2 Tbsp. unsalted butter, melted and slightly cooled

8 bun-size beef hot dogs, patted dry 

1/4 c. baking soda

1 large egg, lightly beaten

1 Tbsp. sesame seeds

Ketchup and mustard, to serve

In a small bowl whisk together the warm water, brown sugar, and yeast. Allow the mixture to sit at room temperature until foamy, about 5 minutes. 

In the bowl of a stand mixer fitted with a paddle attachment, add the yeast mixture, 2 ¼ cups of bread flour, salt, and melted butter. Mix on low speed until incorporated, about 2 minutes. Scrape the bottom and sides of the bowl. 

Change to the dough hook attachment and beat the dough at low speed until smooth and elastic, 5 to 7 minutes. (If the dough feels too sticky, add the remaining ¼ cup of bread flour, 1 tablespoon at a time). Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let sit in a warm spot (70ºF to 75ºF) until the dough has doubled in size, about 1 hour. 

Line 2 baking sheets with parchment paper and spray with cooking spray. 

Turn out the dough onto a lightly floured surface and divide into 8 even pieces (about 65 grams each). Press a piece of dough into a 6-by-4-inch rectangle, and starting on one long side, fold the dough in on itself in thirds to create a log. Roll the log into an even 14-inch rope. Starting at one end, wrap the dough rope around one hot dog, leaving about 1 inch of hot dog exposed on each side. Place on the prepared baking sheets and repeat with the remaining dough and hot dogs. Cover the hot dogs with plastic wrap and let them sit in a warm spot until the dough has puffed, 25 to 30 minutes. 

Meanwhile, place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 425ºF.

In a large saucepan over medium-high heat, bring 4 cups of water to a boil. Once boiling, add the baking soda. (The mixture is going to fizz and bubble up in the pan. It’s important to use a large pan for this step to keep the water from overflowing.) 

Working one at a time, place a dough-wrapped hot dog into the boiling water. Boil for 30 seconds, carefully flipping halfway through. Using a slotted spatula, remove the hot dog and place back on the prepared baking sheet. Repeat with the remaining hot dogs. Brush boiled hot dogs with egg, and sprinkle with sesame seeds. 

Bake, both trays at one time, until deep golden brown, 12 to 15 minutes, moving the pan on the top rack to the bottom, and the pan on the bottom rack to the top, halfway through baking. Serve warm with ketchup and mustard.

TFD: Happy Father’s Day to all the great dads out there, including my dad, Scott! Thanks for everything you’ve ever taught me!

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