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.
PICKLE BRINE FRIED CHICKEN SANDWICH
Don't throw out your pickle brine! That puckery, salty liquid makes the perfect chicken brine, infusing the meat with flavor and keeping it moist.
Provided by Food Network Kitchen
Time 4h30m
Yield 2 sandwiches
Number Of Ingredients 11
Steps:
- Drain the pickling liquid into a medium bowl, reserving the pickles separately. Add the chicken into the pickling liquid and cover. Refrigerate for 4 to 6 hours.
- To make the sauce, combine the mayonnaise, BBQ sauce honey and yellow mustard.
- Combine the flour, 1 teaspoon salt and a pinch of pepper in a medium bowl. Whisk together the eggs, 1 teaspoon salt and a pinch of pepper in a separate medium bowl.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
- Remove the chicken from the brine. Discard the brine. Dredge the chicken in the flour, then in the egg and then back in the flour. Fry the chicken until brown and crisp, 6 to 8 minutes. Remove onto a paper-towel-lined plate and season with a pinch of salt.
- Build the sandwich with the buns (toasted with butter, if desired), chicken, a drizzle of sauce and pickles.
PICKLE-BRINED FRIED CHICKEN SANDWICHES WITH PICKLE SLAW
Provided by Valerie Bertinelli
Categories main-dish
Time 3h20m
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- Arrange the chicken thighs on a work surface, smooth side up. Using kitchen shears, make a few cuts in the thickest part of the chicken thigh. This will help the chicken cook evenly and will also help the brine absorb. Add the chicken to a large bowl and cover with 2 cups of pickle juice. Cover with plastic wrap and let marinate in the fridge for 2 hours.
- After 2 hours, remove the chicken from the pickle juice and pat dry. Let the chicken sit at room temperature for 20 to 30 minutes.
- Fill a large Dutch oven with about 3-inches of vegetable, attach a deep fat fry thermometer and heat to 350 degrees F.
- When the oil is almost heated, make your batter: Add the tempura mix, tapioca flour, 1 teaspoon salt and 1 teaspoon pepper to a medium bowl, pour in the club soda and whisk to combine. It should be slightly thinner than pancake batter.
- Working in batches, dredge the chicken in the batter, allowing the batter to cover the chicken fully. Shake off any excess batter. Transfer the chicken to the hot oil and fry until golden and crisp with an internal temperature is 165 degrees F, 8 to 10 minutes. Remove the chicken to a wire rack and sprinkle with salt. Fry the remaining chicken.
- To assemble the sandwiches: open the buns and lay them cut side-up on a clean work surface. Spread the mayonnaise evenly over the top and bottom halves of the buns. Place a piece of chicken on each bottom bun. Top each piece of chicken with a heaping 1/2 cup of slaw. Place the top buns on the sandwiches and serve.
- Add the shredded cabbage to a medium bowl and add the pickle juice, vegetable oil and 1/2 teaspoon salt. Using clean hands, massage the cabbage to help it slightly break down. Add the mustard, pickle, onion and dill. Toss well to combine. Keep the slaw refrigerated until you're ready to assemble the sandwiches. Any leftover slaw can be stored in an airtight container for 3 to 5 days.
FRIED CHICKEN SANDWICH
Make and share this Fried Chicken Sandwich recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Chicken: Mix salt, sugar and baking powder in a small bowl. Season chicken all over with salt mixture (you won't need all of it). Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.
- Seasoned Mayonnaise: Combine garlic and lemon juice in a medium bowl; let sit 10 minutes. Mix in mayonnaise, chives, celery seeds and pepper; season with salt.
- Assembly: Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 2 Tbsp. table salt in a medium bowl. Whisk egg, buttermilk, bourbon (if using) and 3 Tbsp. hot sauce in another medium bowl. Working with 1 piece thigh at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack.
- Pour 3 Tbsp. buttermilk mixture into flour mixture and work in with your fingers. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.
- Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5-8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
- Heat a dry large skillet, preferably cast iron, over medium. Brush cut sides of buns with butter and, working in batches, cook, cut side down, until deep golden brown, about 2 minutes per batch.
- Mix 1 Tbsp. pickle brine into 2 Tbsp. Of the seasoned mayonnaise in a medium bowl. Add lettuce, season with salt and pepper and toss to coat. Spread some seasoned mayonnaise over cut sides of buns. Build sandwiches with pickles, fried chicken, slaw and more hot sauce, if desired.
Nutrition Facts : Calories 690.9, Fat 27.7, SaturatedFat 10.9, Cholesterol 150.8, Sodium 5960.4, Carbohydrate 79.2, Fiber 4.7, Sugar 9.1, Protein 30.7
PICKLE-BRINED FRIED CHICKEN
Use two cups of juice from a jar of CLAUSSEN Pickles to make this Pickle-Brined Fried Chicken. Brining chicken before cooking it helps it stay moist during the cooking process. Serve Pickle-Brined Fried Chicken with coleslaw and your favorite potato salad.
Provided by My Food and Family
Categories Summer 2019
Time 4h55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Pour pickle juice over chicken in resealable plastic bag. Seal bag. Refrigerate 4 hours to marinate, turning bag occasionally.
- Heat oil to 360°F in Dutch oven on medium heat. Meanwhile, remove chicken from marinade; discard bag and marinade. Pat chicken pieces dry with paper towels.
- Combine remaining ingredients in separate large resealable plastic bag. Add 1 chicken piece; close bag, then shake gently to evenly coat chicken with cornstarch mixture. Remove chicken from bag; shake gently to remove excess cornstarch mixture. Place chicken on baking sheet. Repeat with remaining chicken, 1 piece at a time, placing all pieces in single layer on baking sheet.
- Place 4 similar-sized chicken pieces in hot oil; cook 10 min., adjusting heat as necessary to prevent chicken from becoming too brown. (The oil should be bubbling steadily.)
- Turn chicken pieces; cook additional 4 min. or until done (180°F).
- Remove chicken from oil; drain on wire rack set over rimmed baking sheet, then transfer to separate baking sheet and place in 200°F oven to keep warm until ready to serve. Meanwhile, cook remaining chicken pieces.
Nutrition Facts : Calories 570, Fat 51 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 110 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 28 g
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
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- Whisk together buttermilk, pickle juice, hot sauce, and 2 teaspoons of the salt in a very large bowl or a large pot. Place chicken breasts, thighs, and drumsticks in mixture; cover with plastic wrap, and chill at least 8 hours (or up to 12).
- Set a wire rack inside a rimmed baking sheet. Stir together flour, garlic powder, onion powder, paprika, and remaining 1 1/2 tablespoons salt in a large bowl. Remove a chicken piece from buttermilk brine, letting excess drip back into bowl. Place chicken in flour mixture, and toss well to coat. Transfer breaded chicken to wire rack. Repeat process with remaining chicken. Let stand at room temperature 30 minutes.
- Meanwhile, preheat oven to 200°F; set a clean wire rack inside a rimmed baking sheet and place alongside stove. When chicken is ready to fry, pour oil to a depth of 2 inches in a large Dutch oven, and heat over medium-high until oil reaches 350°F on a thermometer.
- Working in three batches, carefully add four chicken pieces to hot oil; fry until deeply browned and a thermometer inserted into thickest portion of meat (avoiding bone) registers 165°F, about 12 minutes for drumsticks and thighs and 15 minutes for breasts, turning chicken once halfway through cook time. (Adjust heat as needed to maintain oil temperature between 300°F and 320°F.) Remove chicken from oil, and place on the prepared wire rack. Sprinkle all over with salt. Place baking sheet in oven to keep warm while repeating frying process with remaining chicken. Serve fried chicken with pickles.
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