PICKLE-FRIED CHICKEN
Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.
Provided by Cally
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 3h30m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
- Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
- Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet.
- Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with a pinch of salt.
Nutrition Facts : Calories 369.3 calories, Carbohydrate 35 g, Cholesterol 60.8 mg, Fat 16.7 g, Fiber 1.1 g, Protein 18.9 g, SaturatedFat 3.9 g, Sodium 3053.2 mg, Sugar 3 g
PICKLE-BRINED FRIED CHICKEN SANDWICH
Pointedly low-fuss and remarkably moist, this recipe gets its verve from pickles used two ways: Dill pickle brine seasons and moistens the chicken from the inside-out, while chopped pickles add zip to the coleslaw. Many fried chicken sandwich recipes use breasts, but thighs have more fat, which means they're more flavorful and harder to overcook. The chicken also fries at a lower temperature, so it finishes cooking and its crust crisps at precisely the same time. The buttermilk is key to the crispness here, so avoid any substitutions. Paired with cornstarch, it forms a thick crust that shatters with each bite. This sandwich is best enjoyed immediately, with your favorite hot sauce and a pile of napkins.
Provided by Alexa Weibel
Categories dinner, lunch, poultry, sandwiches, main course
Time 45m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Add the chicken thighs and 1/2 cup pickle brine to a resealable plastic bag and refrigerate at least 1 hour or up to 24 hours, turning the bag occasionally to marinate evenly.
- While the chicken marinates, prepare the pickle mayonnaise: Finely chop 8 dill pickle coins. In a medium bowl, whisk together the mayonnaise, capers and chopped pickles; season generously with salt and pepper. Refrigerate until ready to use.
- When ready to cook the chicken, pour the buttermilk into a wide shallow bowl. In a separate wide shallow bowl, add the flour, cornstarch, onion powder and 1 tablespoon each salt and pepper; whisk to combine.
- In a large Dutch oven or deep cast-iron skillet, add 2 inches of oil and, over medium-high, heat to 325 degrees, about 5 minutes.
- Working with one piece at a time, remove the chicken from the brine, transfer to the buttermilk and turn to coat. Lift chicken from the buttermilk, allowing the excess liquid to drip off, then add it to the flour mixture and turn to coat, patting extra flour mixture on top to ensure the chicken is well coated on all surfaces. Transfer to a plate and repeat with the remaining chicken.
- Working in two batches, add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until crust is deep golden and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate to cool and season with salt and pepper. (An instant-read thermometer inserted into the center of the thickest part of the thigh should read at least 165 degrees.) Repeat with the remaining chicken, adjusting the heat to ensure that the oil maintains a temperature of 325 degrees.
- Melt 1 tablespoon butter in a large, preferably nonstick, skillet over medium. Add 2 buns, split-side down, and cook until warmed and toasted, about 2 minutes. Repeat with remaining butter and buns.
- Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.
FRIED CHICKEN SANDWICH WITH HOT HONEY
Make and share this Fried Chicken Sandwich With Hot Honey recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Fried Chicken:.
- In a shallow baking dish whisk together flour, paprika, salt and pepper.
- Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry.
- In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt.
- Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles.
- Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste.
- Hot Honey:.
- In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.
HOT FRIED CHICKEN
Make and share this Hot Fried Chicken recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 13h35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the buttermilk marinade: Whisk the buttermilk together with the honey, hot sauce, salt, seafood seasoning, black pepper and cayenne in a large mixing bowl.
- Submerge the chicken pieces in the buttermilk. Cover the bowl with plastic wrap and refrigerate at least 12 hours.
- Pull the chicken out of the fridge and let it come up to room temperature, still in the marinade, about 45 minutes.
- Preheat the oven to 200 degrees F.
- Heat the oil in a deep pot or a deep-fryer over high heat (the oil should be 3 inches deep) so that it starts popping, about 350 degrees F. A good rule of thumb: if you drop a pinch of flour into the oil and it fries up immediately, you're good to go.
- While the oil is heating, combine the seafood seasoning, paprika, salt, celery seed, cayenne, chili powder, garlic powder, onion powder and black pepper in a large mixing bowl. Reserve half to be sprinkled over the chicken after it's fried later, and combine the other half with the flour in a large bowl. Mix things around with your hands so everything is distributed evenly.
- When the oil is hot, transfer a piece of chicken into the dredging flour, heaping flour on top of it and flipping it around until the chicken is completely coated. Do the same with each piece until there's no more space in the bowl.
- Lightly shake the chicken (just enough to get rid of the really loose bits of flour) and drop into the fry pot using your hands or a pair of tongs. (You will definitely need to fry your chicken in batches, unless you've got some really big bowls and pots.).
- Fry the chicken until golden brown, about 8 minutes, and then transfer to a rack set on a baking sheet with tongs.
- Sprinkle each piece of chicken with the seasoning mixture, turning with tongs to coat on all sides.
- Let the chicken rest in the oven at least 10 minutes, so that the cooking process finishes. Meanwhile, fry up the next batch of chicken.
- Hold the fried chicken in the oven until all the pieces are fried and rested and you're ready to serve it up. Then pile the chicken on a big plate, put it in the center of the table with biscuits, collards and slaw, and let everybody start grabbing pieces. I guarantee it will disappear fast.
Nutrition Facts : Calories 6103.9, Fat 558.6, SaturatedFat 89.5, Cholesterol 497.4, Sodium 4370.8, Carbohydrate 141.8, Fiber 11.5, Sugar 21.6, Protein 145.7
FLAMIN' HOT® FRIED PICKLES
Fried pickles with a kick! The cayenne may seem over the top but the Cheetos® lose some of their heat in the oil so you've got to trust me on this one. Dip in ranch dressing if desired.
Provided by Soup Loving Nicole
Categories Spicy Appetizers
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Place beaten egg in a flat dish.
- Place Cheetos® and cayenne in a food processor. Pulse until crumbs are achieved. Pour into a separate bowl.
- Dip a pickle slice in the egg and coat with Cheetos® crumb mixture. Transfer to a plate. Repeat with remaining pickle slices.
- Fry pickle slices in the hot oil, working in batches, for 3 minutes. Transfer to a paper towel-lined plate and let sit for 2 minutes for final crisping.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 10.6 g, Cholesterol 31 mg, Fat 11.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 1.8 g, Sodium 403.7 mg, Sugar 0.2 g
More about "hot fried chicken with iceberg pickle slaw food"
FRIED CHICKEN SLIDERS WITH PICKLES + SLAW - WHAT'S GABY …
From whatsgabycooking.com
FRIED CHICKEN SANDWICHES WITH SLAW AND SPICY MAYO
From bonappetit.com
NASHVILLE STYLE HOT FRIED CHICKEN - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
SUMMERTIME FRIED CHICKEN SANDWICHES WITH TANGY SLAW
From pinchofyum.com
HOT CHICKEN SANDWICHES WITH PICKLES ‘N SLAW - RACHAEL …
From rachaelrayshow.com
FRIED CHICKEN SANDWICH WITH PICKLED CABBAGE SLAW
From mybizzykitchen.com
HOT FRIED CHICKEN RECIPE - TODAY
From today.com
HOT FRIED CHICKEN WITH ICEBERG-PICKLE SLAW - COOKING …
From cookingchanneltv.com
Servings 4Total Time 1 hr 15 minsCategory Main-Dish
PICKLE SLAW RECIPE | JEFF MAURO | FOOD NETWORK
From foodnetwork.com
Author Jeff MauroSteps 2Difficulty Easy
FRIED CHICKEN SANDWICH (WITH QUICK PICKLES, COLE SLAW AND RANCH ...
From recipechampions.com
FRIED CHICKEN SANDWICH WITH SLAW RECIPES ALL YOU NEED IS …
From stevehacks.com
CRISPY CHICKEN SANDWICH WITH SPICY SLAW - SIMPLY DELICIOUS
From simply-delicious-food.com
HOT FRIED CHICKEN WITH ICEBERG-PICKLE SLAW | RECIPE | FOOD …
From pinterest.com.au
HOT FRIED CHICKEN WITH ICEBERG-PICKLE SLAW - NEWSBREAK
From newsbreak.com
NASHVILLE-STYLE HOT CHICKEN SANDWICH RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
CRISPY FRIED CHICKEN BURGERS WITH PICKLED SLAW - CHICKEN RECIPES
From waitoafreerange.co.nz
RACHAEL RAY: HOT CHICKEN SANDWICHES WITH PICKLES & SLAW RECIPE
From foodus.com
HOT FRIED CHICKEN - CARLA HALL KE
From carlahall.com
HOT SAUCE FRIED CHICKEN WITH PICKLED OKRA SLAW - SOUTHERN RECIPES
From fooddiez.com
PICKLE SLAW RECIPE | JEFF MAURO | FOOD NETWORK
FRIED CHICKEN, HOT SAUCE MAYO, PICKLES, ICEBERG LETTUCE, POTATO BUN.
From reddit.com
PICKLE BRINED HOT CHICKEN SANDWICH RECIPE | TRAEGER GRILLS
From traeger.com
FRIED CHICKEN SANDWICH RECIPE | TASTING TABLE
From tastingtable.com
THE BEST HOT AND SPICY FRIED CHICKEN SANDWICHES
From theflavorbender.com
HOT CHICKEN SANDWICHES WITH PICKLES ‘N SLAW - RACHAEL RAY SHOW
From rachaelrayshow.com
FRIED CHICKEN SANDWICHES - DAMN DELICIOUS
From damndelicious.net
SPICY FRIED CHICKEN SANDWICH WITH TANGY SLAW
From thecommunalfeast.com
PICKLE-BRINED FRIED CHICKEN WITH SPICY WHIPPED HONEY …
From gordonramsay.com
FRIED CHICKEN SANDWICHES WITH HOT SAUCE AIOLI - FOOD & WINE
From foodandwine.com
HOT FRIED CHICKEN WITH ICEBERG-PICKLE SLAW | RECIPE IN …
From pinterest.com
FRIED CHICKEN AND COLESLAW SANDWICHES RECIPE - SERIOUS EATS
From seriouseats.com
FRIED CHICKEN SANDWICH WITH CREAMY COLESLAW - SIMPLY DELICIOUS
From simply-delicious-food.com
TRENDY FRIED CHICKEN WITH KIMCHI SLAW RECIPES - FOOD NEWS
From foodnewsnews.com
PICKLE JUICE-BRINED FRIED CHICKEN RECIPE | TASTING TABLE
From tastingtable.com
NASHVILLE HOT CHICKEN SANDWICH RECIPE
From thebrilliantkitchen.com
FRIED CHICKEN SANDWICH WITH CABBAGE SLAW, PICKLES, AMERICAN …
From pinterest.com
HOT FRIED CHICKEN : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
TRENDY FRIED CHICKEN WITH KIMCHI SLAW - FOOD NETWORK CANADA
From foodnetwork.ca
NASHVILLE HOT CHICKEN TACOS WITH DILL PICKLE SLAW - GO FOOD
From gofoodfood.cc
FRIED CHICKEN SANDWICHES WITH PICKLE COLESLAW - FOXES LOVE LEMONS
From foxeslovelemons.com
PICKLE FRIED CHICKEN RECIPE WITH STONE FRUIT FENNEL SLAW | FOOD AS ...
From theculinarycure.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love