Share
Pickle-Brined Fried Chicken Sandwich
Rated 5.0 stars by 1 users
Author:
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.
Ingredients
Sandwich
-
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
Ranch Slaw & Ranch Aioli
- 1 (16 oz) bag coleslaw mix
- 1/2 cup mayonnaise, divided
- ¼ cup sour cream
-
1 Tbsp +
1 tsp Classic Ranch Spice Blend, 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
Directions
- 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.)
- 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.
- 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.
- 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.
- Prepare Ranch Slaw. Mix slaw, ¼ cup mayonnaise, sour cream, 1 Tablespoon Classic Ranch Spice Blend, apple cider vinegar, red onion, and 1 Tablespoon chopped dill. Refrigerate until ready to serve.
- Prepare Ranch Aioli. Mix remaining ¼ cup mayonnaise, 1 teaspoon Classic Ranch Spice Blend, Dijon mustard, and remaining chopped dill. Refrigerate.
- Assemble. Spread aioli on buns; layer with pickle slices, fried chicken piece, and slaw.