Pickle-Brined Fried Chicken Sandwich

The Spice & Tea Exchange

Servings

4 sandwiches

Prep Time

90 minutes

Cook Time

20 minutes

Attention, pickle lovers! Get ready to sink your teeth into the ultimate tangy, crispy, and juicy pickle-brined fried chicken sandwich. Every layer brings bold flavor and perfect texture, from the crunchy ranch slaw to the creamy dill ranch aioli.

Pickle-Brined Fried Chicken Sandwich

Ingredients

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    • 3 Tbsp Dill Pickle Sea Salt Seasoning, divided, plus extra for serving

    • 4 cups water

    • 1 Tbsp Pickling Spice Seasoning

    • 2 ea boneless skinless chicken breasts, halved crosswise

    • 1 cup all-purpose flour

    • ¼ cup cornstarch

    • 1 tsp black pepper

    • 1 cup buttermilk

    • neutral oil (vegetable, canola, or grapeseed), for frying

    • 4 ea brioche buns, toasted

    • pickle slices, for serving

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    • 1 (16 oz) bag coleslaw mix

    • 1/2 cup mayonnaise, divided

    • ¼ cup sour cream

    • 1 Tbsp + 1 tsp , divided

    • 2 Tbsp apple cider vinegar

    • ¼ cup red onion, thinly sliced

    • 1 Tbsp + 1 tsp chopped dill, divided

    • 1 tsp Dijon mustard

    • Special Equipment: mortar & pestle, 2 deep dishes for dredging, zip-top bag, large cast-iron skillet or frying pan, thermometer

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    • Pickle-Brined Fried Chicken Sandwich (Kit)

    Directions

    1. Grind the Dill Pickle Sea Salt Seasoning using a mortar & pestle or spice grinder; set aside. (1 tablespoon whole will yield approximately 1 tablespoon ground.)

    2. Brine Chicken. Heat 4 cups water with Pickling Spice Seasoning and 2 Tablespoons ground Dill Pickle Sea Salt Seasoning until the salt dissolves. Cool completely. Add the halved chicken breasts and brine to a zip-top bag. Refrigerate for 1 to 2 hours. Remove chicken from brine and pat dry; discard brine.

    3. Mix flour, cornstarch, 1 Tablespoon ground Dill Pickle Sea Salt Seasoning, and black pepper in deep dish. Pour buttermilk into a separate deep dish. Dip each chicken piece in buttermilk, then dredge in flour mixture until coated.

    4. To a cast-iron skillet or frying pan add enough oil to come 1/2-inch up the side of the skillet; heat to 350ºF. Fry chicken pieces, 3 minutes per side, until golden and 165°F. Drain on paper towels; sprinkle with remaining Dill Pickle Sea Salt Seasoning.

    5. Prepare Ranch Slaw. Mix slaw, ¼ cup mayonnaise, sour cream, 1 Tablespoon Buttermilk Ranch Seasoning, apple cider vinegar, red onion, and 1 Tablespoon chopped dill. Refrigerate until ready to serve.

    6. Prepare Ranch Aioli. Mix remaining ¼ cup mayonnaise, 1 teaspoon Buttermilk Ranch Seasoning, Dijon mustard, and remaining chopped dill. Refrigerate.

    7. Assemble. Spread aioli on buns; layer with pickle slices, fried chicken piece, and slaw.
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