Chef Uno Makes a Southern-Style Fried Chicken Sandwich

August 18, 2016 | Updated: 10:15 p.m., August 18, 2016

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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!

Ingredients:

3        each                boneless, skinless chicken breasts, cut horizontally and then in half vertically. (roughly 8, 4-ounce pieces)

1        cup                  dill pickle juice 

2                                  eggs

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

Directions:

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. 

If you make this, take a photo and share it using #ChefUno! Keep up with Chef Uno on Facebook, Twitter, or even better, go visit her restaurant Chino Chinatown.

Cheers to living, loving, and cooking with passion,

Chef Uno