Fried Chicken Sandwiches With Pickle Coleslaw Recipes

FRIED CHICKEN SANDWICHES WITH PICKLE COLESLAW

Steps:

• Bread-and-Butter Pickles DAY ONE: In large covered container, stir together water and salt until salt is dissolved. Add cucumbers; cover and refrigerate overnight.
• Bread-and-Butter Pickles DAY TWO: In medium saucepot, stir together jalapeno, vinegar, sugar, celery seeds, turmeric and mustard seeds. Bring to a boil. Drain cucumbers from salt water; add cucumbers to saucepot. Return mixture to a boil; remove from heat. Let cool, then transfer to a covered container and refrigerate until chilled.
• Make Spicy Mayo: In small bowl, stir together all ingredients. Cover and refrigerate.
• Make Pickle Coleslaw: In large bowl, toss together all ingredients. Cover and refrigerate.
• Make Fried Chicken: In a shallow bowl, stir together flour, salt and pepper. Pour buttermilk into another shallow bowl. Dip each piece of chicken (both sides) in flour, shaking off excess. Dip in buttermilk, shaking off excess. Dip in flour again.
• Pour 1/2-inch oil in large, deep pot. Heat oil to 350 degrees F (use a deep fry thermometer). Place chicken in oil and cook 3 to 4 minutes per side or until deep golden brown. Transfer to paper-towel lined plate to drain.
• Meanwhile, spray cut sides of buns with nonstick spray. In a large, dry skillet, toast buns over medium heat 2 to 3 minutes or until golden brown.
• Spread buns with Spicy Mayo and assemble sandwiches using Fried Chicken and Pickle Coleslaw (you will have some extra coleslaw left over).

FRIED CHICKEN AND COLESLAW SANDWICHES RECIPE

Steps:

• Combine 1/4 cup kosher salt and 1/4 cup sugar with 1 quart water and stir to dissolve. Place chicken thighs in a gallon-size zipper-lock bag. Add brine and seal bag, pressing out as much air as possible. Let chicken brine at least 6 hours and up to overnight.
• Meanwhile, combine black pepper, paprika, and 2 tablespoons kosher salt in a small bowl. Set aside.
• When ready to fry, whisk together eggs, buttermilk, and half of spice mixture in a large bowl until homogenous.
• Whisk together flour and remaining half of spice mixture in a separate bowl. Drizzle 4 tablespoons of egg mixture into flour and pinch with fingers until combined.
• Remove chicken from brine and pat dry with paper towels. Transfer to buttermilk mixture and turn to coat. Working one piece at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of thigh, and press down firmly to adhere as much mixture as possible to the meat. Lift thigh, shake off excess flour, then transfer to a rack set in a tray and let rest for 10 minutes.
• Meanwhile, preheat oil to 350°F in a large wok, deep fryer, or Dutch oven.
• Carefully lower chicken into hot oil and cook, turning thighs occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate.
• Place 1/4 cup of slaw on bottom half of each bun and top with a piece of chicken. Serve immediately.

FRIED CHICKEN SANDWICH WITH SLAW AND SPICY MAYO

Steps:

• For spicy mayo and slaw:
• Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
• For fried chicken and assembly:
• Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
• Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
• Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
• Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

PICKLE-BRINED FRIED CHICKEN SANDWICH

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.