Pickle-Brined Chicken Sandwich by Chef Monique Barrow



6 (6oz) chicken breast (butterflied)

4 quarts pickle brine

2 cups buttermilk


4 cups all-purpose flour

½ cup cayenne pepper

¼ cup table ground black pepper

½ cup onion powder

¼ cup garlic powder

½ cup Spanish paprika

½ cup kosher salt


To execute the flavor of this chicken you will need to prepare it 12 hours before.

  1. Rinse, trim and clean all access fat from chicken breast, while the chicken is in a vertical position on the cutting surface gently slide the knife from right to the left going through the middle of the chicken. This will allow you to make an insertion without completely splitting the chicken breast. This term is called “butterfly”.

  2. After the chicken breast are butterflied, in a plastic container add the prepared chicken breast and pour the pickle brine on top making sure it is immerged in the pickle brine. Leave for 12 hours

  3. Before breading the chicken make sure your oil is reaching 325* internal heat.

  4. Drain the chicken breast of the pickle liquid and refrigerate until you are ready.

Prepare the Spicy Flour

In a mixing bowl put together all the spices and mix using a paddle. Gradually add the all-purpose flour and mix for about 10 minutes. The color will begin to change to a “salmon or light peach tone”.

Prep Chicken Breast

Place the buttermilk into a Pyrex dish or mixing bowl, and a separate one for the spicy flour.

Dip the drained chicken breast into the buttermilk and then into the spicy flour. Dust of any access flour. Test the oil by using a thermometer to do so or you can sprinkle just a little flour to make sure that oil is heated enough and will not burn while cooking.

Drop your chicken breast in the oil and cook for 9 minutes.

Again, use a thermometer to test and make sure the breast is fully cooked and reaching and internal temperature of 165-170.

Present chicken breast on a toasted brioche or burger bun, sriracha aioli, and some sliced pickles, and a crispy piece of lettuce.

Fraser Reade