Lunch / Dinner
Fried Chicken Sandwich with dill pickle coleslaw
If you love fried chicken, you’re in for a real treat. This ain’t your mama’s fried chicken, this version has you brining your chicken in pickle juice before frying it. The pickle theme doesn’t stop there: dill pickles are also in the slaw. Pickle lovers rejoice! This is one sandwich you’re going to be dreaming about later.
Test Kitchen Tip
If you can’t find chicken breasts that are 4–5 oz., that’s OK. Take an 8 oz. chicken breast and halve it lengthwise to get the right weight and size.
Whisk together buttermilk, 4 Tbsp. pickle juice, hot sauce, and 1 tsp. salt; add to a shallow dish along with chicken. Marinate chicken at least 30 minutes, or up to overnight.
Stir together mayonnaise, lemon juice, and garlic; cover and refrigerate.
Toss together cabbage, onion, pickle, jalapeño, and remaining 2 Tbsp. pickle juice for the coleslaw.
Heat 1-inch oil in a cast-iron skillet over medium to 350°.
Place a wire rack inside a baking sheet.
Whisk together flour, garlic powder, paprika, remaining ½ tsp. salt, black pepper, and cayenne in a shallow dish. Remove chicken from brine, then dredge in flour mixture.
Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer chicken to prepared rack; season with salt.
Spread cut sides of buns with butter. Heat a skillet over medium and toast buns, cut sides down, until browned and crisp, about 1 minute. Spread toasted buns with mayonnaise mixture; top with chicken and coleslaw.
% Daily Value*
Total Fat 46g 70%
Saturated Fat 10g 50%
Cholesterol 120mg 40%
Sodium 943mg 39%
Carbs 40g 13%
*Percent Daily Values are based on a 2,000 calorie diet.