Hot Fried Chicken With Iceberg Pickle Slaw Recipes

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PICKLE-FRIED CHICKEN



Pickle-Fried Chicken image

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

4 thigh, bone removeds chicken thighs
2 cups dill pickle juice
1 cup vegetable oil for frying
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
¾ teaspoon ground black pepper

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

PICKLE-BRINED FRIED CHICKEN SANDWICH



Pickle-Brined Fried Chicken Sandwich image

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

4 boneless, skinless chicken thighs (about 4 ounces each)
24 dill pickle coins (about 3/4 packed cup), plus 1/2 cup pickle brine
1/2 cup mayonnaise
4 teaspoons drained capers, chopped
Kosher salt and black pepper
3/4 cup buttermilk
1 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon onion powder
Canola oil or other neutral oil, for frying (4 to 6 cups)
2 tablespoons unsalted butter
4 soft buns, like brioche, split
1 1/3 cups thinly sliced green cabbage (about 4 ounces)
Thinly sliced red onion, for serving (optional)
Hot sauce, for serving (optional)

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.

FRIED CHICKEN SANDWICH WITH SLAW AND SPICY MAYO



Fried Chicken Sandwich with Slaw and Spicy Mayo image

Categories     Sandwich     Chicken     Fry     Deep-Fry     Cabbage     Jalapeño     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 19

Spicy mayo and slaw:
1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon Louisiana-style hot pepper sauce
1/2 small red onion, thinly sliced
1 jalapeño, thinly sliced
4 cups thinly sliced cabbage
1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
Fried chicken and assembly:
2 cups all-purpose flour
1 tablespoon ground black pepper
1/2 teaspoon kosher salt plus more
1 cup buttermilk
2 8-ounces skinless, boneless chicken breasts, halved crosswise
Peanut or vegetable oil (for frying)
4 white sandwich rolls
2 tablespoons unsalted butter, room temperature
Special Equipment
A deep-fry thermometer

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 SANDWICHES WITH PICKLE SLAW



Pickle-Brined Fried Chicken Sandwiches with Pickle Slaw image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h20m

Yield 4 sandwiches

Number Of Ingredients 18

4 boneless, skinless chicken thighs
2 cups dill pickle juice
3/4 cup prepared tempura mix
1/2 cup tapioca flour
Kosher salt and freshly ground black pepper
1 1/4 cups club soda
Vegetable oil for frying
4 brioche buns, sliced in half
1/2 cup mayonnaise
Pickle Slaw (see recipe below)
5 cups packed shredded green cabbage
1/4 cup pickle juice
1 tablespoon vegetable oil
Kosher salt
2 tablespoons whole grain mustard
1/2 cup chopped dill pickle
1/2 cup chopped sweet onion
1 tablespoon chopped fresh dill

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.

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