Sriracha Buttermilk Fried Chicken Sandwich with Sweet Pickles

by Brandon Smith in , , , , , ,

Sriracha Buttermilk Fried Chicken Sandwich with Sweet Pickles and Mustard BBQ Sauce

Sriracha Buttermilk Fried Chicken Sandwich with Sweet Pickles and Mustard BBQ Sauce

I love, love, LOVE fried chicken sandwiches! I'm down with a spicy chicken sandwich, sweet BBQ sauce and some tangy pickles or slaw. THAT's what makes a good chicken sandwich in my opinion. This takes all my favorite options, and puts them into one, FANTASTIC sandwich! Scratch-made sweet pickles, spicy Sriracha-infused buttermilk chicken, with a zesty crust and a sweet and tangy mustard BBQ Sauce to take it ALL THE WAY!!

Start with the sweet pickled cucumbers and red onions:

  • 1 English cucumber, thinly sliced

  • ½ small red onion, thinly sliced

  • 1 cup white sugar

  • 1 ¼ cups white vinegar

  • 2 Bay leaves

  • 5 to 6 allspice berries

  • dill sprigs and/or fresh thyme sprigs

  • ¼ tsp kosher salt

Put sliced cucumbers and red onions in a mixing bowl with the dill and/or thyme sprigs and a pinch of salt while you prepare the pickling solution.

In a small pot over medium heat, combine white vinegar, sugar, allspice, Bay leaves and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 2-4 hours to cool completely before serving.

Let's make a buttermilk soak:

  • 1 cup buttermilk
  • 1 Tbls Sriracha
  • 3-4 cloves garlic, smashed
  • ½ tsp aleppo pepper
  • ½ tsp cracked black pepper
  • ½ tsp garlic granules
  • 1 ½ tsp kosher salt
  • 4 boneless, skin-on chicken breasts (Large breasts cut in half across the middle)

Mix all ingredients, except chicken, together in a small bowl, and dissolve salt. Place prepared chicken in a plastic zip top bag, add buttermilk brine, and seal. Massage the brine around the chicken, and place in fridge for about 2 - 4 hours.

Prep the Mustard BBQ Sauce:

  • ½ cup Trader Joe's Carolina Gold BBQ Sauce (Really awesome mustard BBQ sauce)
  • 2 Tbls mayo
  • 2 tsp maple syrup (optional)

Whisk together in a small bowl until smooth. Place in squirt bottle and let chill.

Meanwhile, prep the breading:

  • 1 ½ cups AP flour
  • 2 tsp paprika
  • ½ tsp aleppo pepper (or ½ tsp cayenne)
  • 1 tsp garlic granules
  • 1 ½ tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp baking powder

Whisk ingredients together in a small bowl.

Get ready to FRY SOME CHICKEN!

In a cast iron skillet, over medium heat, add 2" - 3" of vegetable oil and heat to 350º.  Take buttermilk brined chicken out of the bag, and shake off any excess brine. Place breasts in the breading, and dust really well. Shake off excess breading, (If you want, you can double-bread the chicken by re-dipping in leftover buttermilk brine, and re-breading).

Place breaded chicken on a cookie rack placed over a baking sheet, and let rest for about 5 min.

Fry chicken in skillet for about 2 - 3 min. per side until GBD! Let rest for a minute, on a paper towel lined rack, while you prepare the sandwich. (Chicken can be kept warm in a 250º oven, placed on a cookie rack over a baking sheet)

Build the awesome Buttermilk Fried Chicken Sandwich:

  • 4 Brioche buns, (Or potato or Challah buns) toasted
  • reserved Mustard BBQ Sauce
  • reserved Sweet Pickles
  • shredded lettuce and sliced tomatoes

Take the bottom of the toasted bun, and drizzle some mustard BBQ sauce on it. Place sliced tomatoes and shredded lettuce (not shown), on top and add fried chicken breast. Drizzle more mustard BBQ sauce on and top with sweet pickled cucumbers and red onions. Place top bun, drizzled with more mustard BBQ sauce, on top of the pickles and serve it up!