Pickle Brine Fried Chicken Sandwich

We are excited to feature an over-the-top, pickle forward recipe created by Jess Bently of the Slice of Jess blog: Pickle Brine Fried Chicken Sandwich. Follow along as we show you how to upgrade your fried chicken recipe with the addition of pickles and pickle juice. For this recipe and more check out sliceofjess.com or follow her @sliceofjess on Instagram.

This sandwich is decked out

For starters, you brine the chicken breasts in an equal mixture of pickle juice and buttermilk. This combo both tenderizes the chicken and gives it a distinctive tang. As for the breading, brace yourself, there is a full 1/2 cup of powdered sugar in the mix. This balances the tang of the brine perfectly and also helps create a perfectly crispy caramelized crunch.

Crispy Fried Chicken

Brioche bun, Habanero-garlic aioli, and coleslaw . . . oh my!

Aioli: sounds complicated, is really easy to make. This recipe includes a habanero garlic aioli. It is divine. For a less heat and a little more color, whip up an aioli using Pearl and Johnny Garlic Beat Root Dip Mix with a cup of mayo.

The coleslaw recipe is simple. A pre-shredded coleslaw mix is made to feel more homemade with some red onion, jalapeño, and parsley. Then, it is simply dressed with buttermilk and pickle juice.

Crispy Fried Chicken

The most important Ingredient: Pearl and Johnny Pickles

In short, once Jess tried  Pearl & Johnny’s 10-minute Pickle Kits she couldn’t get enough. This Pickle Brine Fried Chicken Sandwich is a beautiful work of art that showcases her love for our organic pickle kits! We are so here for it.

 

What You'll need

BRINE:
1 cup Pickle Juice
1 cup Buttermilk
4 Chicken Breasts

BREADING:
1.5 cups All Purpose Flour
½ cup Powdered Sugar
1 tbsp. Garlic Powder
1 tbsp. Smoked Paprika
1 tsp. Kosher Salt
1 tbsp. Freshly Cracked Black Pepper
2 Eggs
¼ cup Pickle Juice
Vegetable Oil, for frying

BUTTERMILK SPICY COLESLAW:
¼ cup Pickle Juice
½ cup Buttermilk
4 cups Coleslaw Mix
¼ small Red Onion
1 Jalapeño, seeded & sliced
¼ cup loosely packed Parsley Leaves, chopped
Salt, to taste

HABANERO-GARLIC AIOLI:
1 cup Mayonnaise
2 cloves Garlic, minced
1.5 tbsp. – 2 tbsp. Habanero Hot Sauce

FOR THE SANDWICH:
4 Brioche Hamburger Buns
Pearl & Johnny Dill -icious Pickles, for garnish

Directions

MARINATE: Place all brine ingredients in a bowl or ziplock bag. Allow to marinate in the refrigerator for 2 – 6 hours.

COLESLAW: Combine all ingredients for the Buttermilk Spicy Coleslaw in a large mixing bowl and set aside in the refrigerator.

AIOLI: Mix all ingredients for the Habanero Garlic Aioli in a medium serving bowl. Taste and add more hot sauce if you prefer. Cover and place in the refrigerator until you’re ready to assemble the sandwiches.

BATTER: Mix first 6 ingredients of the breading in a large mixing bowl. Then whisk the eggs and pickle juice in a medium mixing bowl.

FRYING: Heat oil in a cast-iron pan or dutch oven to 350F. Take chicken out of the ziplock bag and shake off any excess liquid. Dredge each breast in the pickle-egg mixture, and then the flour. Once coated, place chicken in the hot oil to fry. Cook each breast for approximately 7 minutes on each side, or until internal temperature is 165F. Drain each breast on wire rack over a cookie sheet for at least 5 minutes.

ASSEMBLE: Slather the interior sides of the buns with the aioli, then top with fried chicken breast, coleslaw, and pickles. Enjoy immediately.

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