It's National Sandwich Month, so we had Eye Opener favorite, Chef Uno, to us a new take on sandwiches.
She didn't disappoint! Chef Uno made a Southern-Style Chicken Sandwich for Oliver Tull. What's the twist on this sandwich? The meat is marinated in pickle juice before being dipped into the fryer. Delicious!
3 each boneless, skinless chicken breasts, cut horizontally and then in half vertically. (roughly 8, 4-ounce pieces)
1 cup dill pickle juice
1 cup buttermilk or (or whole milk)
1 1/2 cups flour
1 teaspoon baking powder
2 teaspoons sugar
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 cups peanut oil for frying
8 Kings Hawaiian Hamburger Buns (buttered and toasted)
24 Dill pickle slices
Place chicken pieces in Ziploc bag with pickle juice. Brine for at least an hour up to 6 hours.
In a separate bowl add egg and milk and whisk until it becomes a homogeneous mixture.
In another bowl, mix all the dry ingredients: flour, sugar, paprika, cayenne, garlic powder and black pepper. Add 3 tablespoons of the egg mixture and combine until it becomes a wet, sandy texture.
In a large stock pot or deep fryer, heat peanut oil to 350 degrees.
Remove chicken pieces from brine and add to egg mixture. Shake off excess wet mixture and press firmly into flour. Evenly coat all sides. Repeat with remaining chicken breast. Cook 2-3 pieces of chicken at a time to ensure even cooking temperature and time. Each piece should take 4-5 minutes depending on the thickness of chicken. Transfer to a towel-lined plate.
To serve, add a piece of fried chicken and 3 pickles.
Cheers to living, loving, and cooking with passion,