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Pickle-Brined Chicken Sandwich by Chef Monique Barrow
Yield: 4-6
Monique Barrow
Chef
00:10
Prep
00:10
Cook
12:00
Inactive Time
12:20
Total Time
Ingredients & Directions
Directions
Pickle-Brined Chicken Sandwich
6 6 oz
Springer Mountain Farms Boneless Skinless Chicken Breasts (flattened to even thickness) -
4 quarts
Pickle juice for brining
2 cups
Buttermilk
2 cups
Seasoned flour
Oil for frying
6
buns
Toppings of choice including pickles
- Place chicken in a large sealable container and add pickle brine & place in the refrigerator for at least 12 hours.
- When ready to fry chicken, heat frying oil in a Dutch over to at least 325°F.
- Drain chicken breasts from pickle brine.
- Set up a breading station with buttermilk in one shallow dish and seasoned flour in a second.
- Dip each piece of drained chicken in the buttermilk, and then the seasoned flour, dusting off excess flour.
- Carefully place chicken breasts in hot oil and cook for approximately 9 minutes or until an internal temperature of 165°F has been reached.
- Serve on a brioche or burger bun with sriracha aioli, pickles and any other toppings of your choice.
Seasoned Flour
4 cups
All-purpose flour
1/2 cup
Cayenne pepper
1/4 cup
Ground black pepper
1/2 cup
Onion powder
1/4 cup
Garlic powder
1/2 cup
Spanish paprika
1/2 cup
Kosher salt
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Pickle-Brined Chicken Sandwich by Chef Monique Barrow
Monique Barrow
Chef
Yield: 4-6
00:10
Prep
00:10
Cook
12:00
Inactive Time
12:20 Total Time
Ingredients
Directions
Pickle-Brined Chicken Sandwich
6 6 oz
Springer Mountain Farms Boneless Skinless Chicken Breasts (flattened to even thickness) -
4 quarts
Pickle juice for brining
2 cups
Buttermilk
2 cups
Seasoned flour
Oil for frying
6
buns
Toppings of choice including pickles
- Place chicken in a large sealable container and add pickle brine & place in the refrigerator for at least 12 hours.
- When ready to fry chicken, heat frying oil in a Dutch over to at least 325°F.
- Drain chicken breasts from pickle brine.
- Set up a breading station with buttermilk in one shallow dish and seasoned flour in a second.
- Dip each piece of drained chicken in the buttermilk, and then the seasoned flour, dusting off excess flour.
- Carefully place chicken breasts in hot oil and cook for approximately 9 minutes or until an internal temperature of 165°F has been reached.
- Serve on a brioche or burger bun with sriracha aioli, pickles and any other toppings of your choice.
Seasoned Flour
4 cups
All-purpose flour
1/2 cup
Cayenne pepper
1/4 cup
Ground black pepper
1/2 cup
Onion powder
1/4 cup
Garlic powder
1/2 cup
Spanish paprika
1/2 cup
Kosher salt
