Homemade double down sandwich

To reuse the fry oil, line a mesh sieve with cheesecloth or paper towel, strain, funnel into a mason jar and store in the dark.

Mix two spoons of smoked paprika with one spoon each of black pepper, oregano and chili powder and half a spoon each of garlic powder, cayenne and powdered ginger.

Bring 500 grams of water, 50 grams of salt, two bay leaves and two spoonfuls of the spice mix to a boil in a saucepan so the salt dissolves.

Pour the hot brine over 500 grams of ice in the brining container. It melts the ice and the 5% brine is cool and ready.

Brine the chicken thighs at least 60 minutes, up to 12 hours, in the refrigerator.

Stir four parts mayo with one part each of dijon mustard, sriracha, horseradish and honey, plus black pepper, a pinch of salt and a couple dashes of smoked paprika. Taste and adjust.

Set a large wok on the burner and add peanut oil about one third of the way up the pan, plus the rendered chicken schmaltz.

Mix 100 grams of flour, 25 grams of cornstarch, five grams of baking powder, five grams of salt and two spoonfuls of the spice mix on a baking sheet.

Let each piece of chicken drip, then coat it completely in the breading so it gets into the nooks and crannies, and shake off the excess.

Verify the oil is at 375F; it will drop to around 350F when the chicken goes in.

Lay two pieces in at a time away from you and fry eight to ten minutes, agitating slightly, until golden brown.

Dab both sides on paper towel, check the temperature, sprinkle with salt and move to a wire rack. The doneness figure is given as at least 160F at 1:00 and as above 165F at 6:03; both are in the audio and neither is corrected.

Build the sandwich: a piece of fried chicken, special sauce, crispy bacon, smoked Gruyere, more special sauce and the second piece of chicken.