Pickle Brine Chicken Sandwich
Pickle Brine Chicken Sandwich
Directions
- Marinate the chicken breast in pickle brine for a minimum of 6 hours. Remove from the brine and place in buttermilk to coat.
- Mix together flour, sugar, and seasonings. Remove the chicken from the buttermilk and place into the flour mixture to coat.
- Deep fry until the minimum internal temperature is 165°F.
- Spread Ken’s Creole Chili Pepper Sauce on the bottom half of the roll. Top with chicken, pickle chips, and the top half of the roll.
Ingredients
- - black pepper, to taste
- 1 Heritage Ovens® Roll(s), cut in half
- 1/4 cup Ken's® Creole Chili Pepper Sauce
- 1/4 cup Nature's Best Dairy® Buttermilk
- 1/4 cup pickle, brine
- 4 slices pickle(s), bread and butter, homemade if possible
- - salt, kosher , to taste
- 2 tbsp sugar, confectionary
- 5 oz West Creek® Chicken, Breast(s), Boneless Skinless
- 1/4 cup West Creek® Flour
