Closed-on-Sunday Chicken Sandwich
- Yield: 4 servings
- Spicy Pickle Mayonnaise:
- 2-- egg yolks
- 1-- garlic clove, peeled
- 1/4cup Frank's RedHot Xtra Hot cayenne pepper sauce
- 1/4teaspoon salt
- 1/2cup dill pickle chips, patted dry and firmly packed
- 1 1/2cups grapeseed oil
- 4-- chicken breasts, boneless and skinless
- 1-- (16-ounce) jar dill pickle chips
- 2-- cups water
- 5-- (1-ounce) packets Hidden Valley Ranch Original dry salad dressing mix
- 1/4cup sugar
- 3tablespoons salt
- 1cup all-purpose flour
- 1tablespoon Espelette pepper
- 1teaspoon ground black pepper
- 4tablespoons butter
- 2tablespoons honey
- 8-- King's Hawaiian sandwich buns of brioche rolls
- 1-- cup Spicy Pickle Mayonnaise
- To make the Spicy Pickle Mayonnaise: Slip egg yolks into bowl of a small food processor fitted with the metal blade. Add garlic and hot sauce, and process until mixture looks fluffy, about 30 seconds. Add salt and all but 2 tablespoons of the pickles and process for another 30 seconds. With the processor running, gradually add 1 tablespoon of the oil, drop by drop, to establish the base for the emulsion. Continue to very slowly drizzle in oil until the processor makes a gurgling sound and then a quieter, choppy sound as the oil becomes incorporated and the mixture thickens. Turn off the processor and add the rest of the pickles; pulse just to combine. Taste the mayonnaise and adjust the flavor with more salt or hot sauce. You can also adjust the thickness by adding a little water to thin. If you add ingredients, cover the processor and process for a final 10 seconds. To store, cover and refrigerate for up to 1 week.
- Trim connective tissue from chicken breast. Lightly pound the thickest end of the breast to match the rest of the breast in thickness.
- Strain pickles over a large bowl, reserving pickles and juice separate. You should have about 1 cup juice. Whisk the water, 4 packets of salad dressing mix, sugar, 1 tablespoon salt into pickle juice to make a brine. Pour brine into a large zip-top plastic bag and add chicken; press out air, seal and refrigerate at 1 to 3 hours.
- Heat oil in a deep fryer to 330F.
- Line a baking sheet with paper towels and top with a cooling rack.
- In a medium bowl, whisk together flour, remaining packet of salad dressing mix, remaining 2 tablespoons salt, Espelette pepper and black pepper.
- One at a time, pull chicken from brine, and while still wet, dredge in flour mixture. Shake off excess and set chicken on the rack. Repeat until all chicken is coated. Let chicken rest until flour has absorbed the brine and the breading sets and gets a little sticky, about 5 minutes. One by one, toss chicken pieces back into flour mixture and shake off excess.
- Deep-fry breasts until cooked through and golden brown, about 8 minutes. Meanwhile, thoroughly wash and dry cooling rack and place over a clean baking sheet. Transfer cooked chicken to rack to drain
- Heat a large skillet or flat-top griddle over medium heat.
- Melt butter in a small saucepan and whisk in honey. Bring to a simmer and remove from heat. Split open rolls and brush both cut sides with honey butter. Toast rolls in skillet or on griddle, cut side down, until golden brown, about 1 minute
- Spread a thin layer of spicy pickle mayonnaise on the bottom half of the cut side of the roll and top with a chicken breast. Spread a little more mayonnaise on the chicken and close the sandwich with the top of roll.
Recipe courtesy of Woodfire in Atlanta, Ga.