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Pickle Brined Chicken Sandwich
Pickle Brined Chicken Sandwich
Ingredients
½ cup apple cider vinegar
2 tbl. honey
1 tsp. salt
2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 cup pickle juice
4 boneless skinless chicken breasts
2 cups peanut, corn or vegetable oil
1 cup reserved pickle brine
2 cups flour, seasoned with
1 tbl. salt
2 tsp. black pepper
2 tsp. garlic powder
2 tsp. cayenne pepper
15-20 pickle chips
4 Turano Buttermilk Potato Rolls, lightly toasted
Directions
In a sauce pan over medium heat, cook vinegar, honey and salt until completely dissolved. Set aside to cool.
Toss vinegar mixture with cabbage and refrigerate until ready to use.
Cover chicken breasts completely with pickle juice and refrigerate 2-3 hours. Reserve pickle juice after brining.
In a 12” skillet, preheat oil to 375°F.
Combine spices with flour.
Coat each chicken breast with a thin layer of flour, dip back into the pickle juice and then coat with flour again.
Gently lay chicken breasts into the frying pan, one-by-one.
Fry on each side 3-5 minutes, depending on the size of the breasts.
Remove from pan to a cooling rack or paper towels.
Top each sandwich with 4-5 pickle chips, one chicken breast and slaw. Serve.
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