Crispy Chicken Sandwich with Pickle Mayo

Name: Crispy Chicken Sandwich with Pickle Mayo
Prep time: 41 min
Cook time: 20 min
Total time: 1 h 1 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1½ lb (2 large breasts) (680 g) boneless, skinless chicken breasts, each breast sliced in half horizontally into 2 thin cutlets (4 total); 1 cup (240 ml) buttermilk, cold; 3 tbsp (45 ml) dill pickle brine, from the jar of pickles; 2 tbsp for the marinade and 1 tbsp for the sauce; 4 tsp (20 ml) Louisiana-style hot sauce, 1 tbsp (3 tsp) for the marinade and 1 tsp for the sauce; 2 tsp (6 g) Diamond Crystal kosher salt; 1½ cups (190 g) all-purpose flour; ¼ cup (30 g) cornstarch; 2 tsp (6 g) garlic powder; 2 tsp (5 g) smoked paprika; 1 tsp (2 g) black pepper, freshly ground; ½ tsp (1 g) cayenne pepper; 2 tsp (6 g) Diamond Crystal kosher salt; 8 cups (1900 ml) peanut or canola oil, about 2 inches (5 cm) deep in the pot; ½ cup (115 g) mayonnaise; 2 tsp (10 g) Dijon mustard; 2 tsp (14 g) honey; 4 buns (280 g) brioche hamburger buns, split in half; 2 tbsp (28 g) unsalted butter, softened, at room temperature; 20 chips (80 g) dill pickle chips, patted dry on paper towels; 1 cup (50 g) iceberg lettuce, thinly shredded (optional)

From the MyKitchenBank Kitchen

A buttermilk-brined chicken cutlet with a craggy, shatteringly crisp crust, tucked into a buttered brioche bun with dill pickles and a tangy, lightly spicy pickle mayo.

Prep: 41 min
Cook: 20 min
Wait: 1 hr 12 min
Total: 2 hr 13 min
Makes: 4 sandwiches

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Ingredients

4 servings

For the chicken
1½ lb (2 large breasts) (680 g) boneless, skinless chicken breasts, each breast sliced in half horizontally into 2 thin cutlets (4 total)
1 cup (240 ml) buttermilk, cold
3 tbsp (45 ml) dill pickle brine, from the jar of pickles; 2 tbsp for the marinade and 1 tbsp for the sauce
4 tsp (20 ml) Louisiana-style hot sauce, 1 tbsp (3 tsp) for the marinade and 1 tsp for the sauce
2 tsp (6 g) Diamond Crystal kosher salt
For the coating
1½ cups (190 g) all-purpose flour
¼ cup (30 g) cornstarch
2 tsp (6 g) garlic powder
2 tsp (5 g) smoked paprika
1 tsp (2 g) black pepper, freshly ground
½ tsp (1 g) cayenne pepper
2 tsp (6 g) Diamond Crystal kosher salt
For frying
8 cups (1900 ml) peanut or canola oil, about 2 inches (5 cm) deep in the pot
For the pickle mayo
½ cup (115 g) mayonnaise
2 tsp (10 g) Dijon mustard
2 tsp (14 g) honey
To assemble
4 buns (280 g) brioche hamburger buns, split in half
2 tbsp (28 g) unsalted butter, softened, at room temperature
20 chips (80 g) dill pickle chips, patted dry on paper towels
1 cup (50 g) iceberg lettuce, thinly shredded (optional)

Equipment (10)

5½-quart (5 L) Dutch oven or other heavy, deep pot at least 5 inches (13 cm) tall
Deep-fry or candy thermometer
2 rimmed baking sheets, each with a wire rack (one for raw coated chicken, one for keeping fried chicken warm in the oven)
Meat mallet or rolling pin
Plastic wrap or parchment paper
Large bowl (about 3 qt / 3 L) for marinating
Large shallow dish or baking dish for the flour mixture
Large skillet (12-inch / 30 cm) for toasting buns
Spider skimmer or long tongs
Instant-read thermometer

Steps

Before you start

The chicken needs at least 1 hour in the buttermilk (up to 8 hours in the fridge), so start early or marinate the night before.
You need a deep-fry or candy thermometer. Oil temperature is the difference between crisp and greasy or raw.
Set up a wire rack over a rimmed baking sheet near the stove before you start frying. Do not drain the chicken on paper towels, because the crust steams and goes soft.
You will heat the oven to 200°F (95°C) while the oil heats, to keep the first batch of cutlets warm and crisp. Have a second rack and baking sheet ready for this.
Pat the pickle chips dry on paper towels so the sandwich stays crisp.

1
Slice and pound chicken
- Place one chicken breast flat on a cutting board and rest your palm on top.
- Slice horizontally through the middle with a sharp knife to make 2 even cutlets; repeat with the second breast to get 4 cutlets.
- Lay the cutlets between sheets of plastic wrap or parchment and pound gently with a mallet or rolling pin until they are an even ½ inch (1.25 cm) thick and roughly the size of your buns.
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Ready when: Each cutlet is an even ½ inch (1.25 cm) thick with no thick or thin spots.
Tip: Pound from the center outward and keep the strokes gentle. Tearing the meat leads to ragged, uneven cutlets.
2
Marinate in buttermilk
- In a large bowl, whisk together the buttermilk, 2 tbsp (30 ml) of the pickle brine, 1 tbsp (15 ml) of the hot sauce and 2 tsp (6 g) kosher salt.
- Add the chicken and turn to coat every surface.
- Cover and refrigerate for at least 1 hour and up to 8 hours.
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Tip: Don't go beyond 8 hours. The acid will start to make the meat mushy.
3
Make the pickle mayo
- While the chicken marinates, stir together the mayonnaise, Dijon mustard, honey, the remaining 1 tbsp (15 ml) pickle brine and the remaining 1 tsp hot sauce in a small bowl.
- Taste and add a little more hot sauce if you like more heat.
- Cover and refrigerate until assembly.
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Ready when: The sauce is smooth, pale and pourable like thick ranch.
4
Mix the coating
- In a large, shallow dish, whisk together the flour, cornstarch, garlic powder, smoked paprika, black pepper, cayenne and 2 tsp (6 g) kosher salt until the color is uniform.
- Set a wire rack over a rimmed baking sheet next to the dish for the coated chicken.
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Ready when: No streaks of spice remain in the flour.
5
Coat the chicken
- Spoon 3 tbsp of the marinade from the bowl into the flour mixture and rub it in with your fingertips to make small, shaggy clumps; these make the craggy crust.
- Lift one cutlet from the marinade, let the excess drip off for a few seconds, then lay it in the flour.
- Press firmly, flip, and press again so the flour clings in clumps to every surface.
- Shake off loose flour and place on the rack.
- Repeat with the remaining cutlets.
- Let the coated chicken sit for 10 minutes.
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Ready when: The coating looks slightly damp and pasty, with no dry flour patches.
Tip: Use one hand for wet chicken and the other for dry flour to avoid clumpy fingers.
6
Heat oil and ovenOven 200°F / 95°C
- Heat the oven to 200°F (95°C) and put a second wire rack set over a rimmed baking sheet inside to keep fried cutlets warm.
- Pour the oil into the Dutch oven to a depth of about 2 inches (5 cm); it should come no more than halfway up the sides.
- Clip on the thermometer and heat over medium-high until the oil reaches 350°F (175°C), about 8 minutes.
- Adjust the burner to hold that temperature.
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Ready when: Thermometer reads 350°F (175°C); a pinch of flour dropped in sizzles immediately.
Tip: Keep a pot lid nearby in case of a flare-up, and never leave hot oil unattended.
7
Fry the chickenOven 200°F / 95°C
- Gently lower 2 cutlets into the oil, laying them away from you.
- Fry for 5 to 6 minutes, turning once halfway, until deep golden brown and crisp.
- The oil will drop to about 325°F (165°C); adjust the heat to keep it between 325 and 350°F (165 to 175°C).
- Transfer to the rack in the 200°F (95°C) oven and check that the thickest part reads 165°F (74°C).
- Return the oil to 350°F (175°C), about 1 minute, then fry the remaining 2 cutlets the same way and move them to the oven rack too.
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Ready when: Crust is deep golden brown and crisp, and an instant-read thermometer reads 165°F (74°C) in the thickest part.
Tip: Don't crowd the pot. Frying more than 2 cutlets at once drops the oil temperature and gives greasy chicken.
8
Toast the buns
- Spread the softened butter on the cut sides of the buns.
- Heat a large skillet over medium heat and toast the buns, cut side down, for 1 to 2 minutes per batch until golden.
- Meanwhile, the chicken rests on the rack in the warm oven for about 2 minutes so the juices settle and the crust sets.
- Turn the oven off.
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Ready when: Cut sides are evenly golden brown and fragrant.
Tip: Brioche has sugar and burns quickly, so stay close to the skillet.
9
Assemble and serve
- Spread about 1 tbsp of pickle mayo on both halves of each toasted bun.
- Layer 5 pickle chips on each bottom bun, then top with a fried chicken cutlet and a handful of shredded lettuce if using.
- Add the top bun and serve immediately while the crust is crisp.
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Tip: Assemble right before eating. Waiting lets steam soften the crust.

Good to know

Tips

Pressing the flour firmly into the chicken, plus the marinade clumps, is what creates the craggy, extra-crunchy crust.
Keep the oil at 325 to 350°F (165 to 175°C). Too cool makes the crust greasy; too hot browns it before the center cooks through.
Cut the cutlets evenly and pound to a uniform thickness so they cook at the same rate and fit the bun.
Use a rack, not paper towels, to drain, so steam can escape from both sides and the crust stays crisp.

Make ahead

The chicken can marinate in the fridge up to 8 hours. The pickle mayo keeps, covered, in the fridge for up to 3 days. Fry and assemble just before serving for the crispiest result.

Storage & reheating

Best eaten right away. Store leftover fried chicken (without bun or sauce) in an airtight container in the fridge up to 3 days; freeze up to 2 months. Reheat on a wire rack on a baking sheet in a 400°F (200°C) oven for 10 to 15 minutes (20 to 25 minutes from frozen) until hot to 165°F (74°C) and crisp. Do not microwave. Don't leave at room temperature for more than 2 hours. Let used frying oil cool completely, then strain and discard it, or reuse once within a week.

Substitutions

buttermilk → 1 cup (240 ml) whole milk mixed with 1 tbsp lemon juice or white vinegar, rested 5 minutes. Gives similar tang, though slightly thinner so the crust may be a little less craggy.
peanut or canola oil → Vegetable or sunflower oil. Any neutral oil with a smoke point above 400°F (200°C) works; avoid olive oil.
brioche hamburger buns → Potato rolls or soft burger buns. Toast them the same way for flavor and to keep the sauce from soaking in.
boneless, skinless chicken breasts → Boneless, skinless chicken thighs (about 1½ lb / 680 g), pounded to ½ inch. Juicier and more forgiving; fry 6 to 7 minutes until 175°F (80°C) for best texture.