Pickle Brined Chicken Sandwich Bar


So I have been researching brining chicken for the upcoming Pats game because I want to do a Chicken Sandwich bar. Anyways, I have been reading to pound out my chicken thin (some recipes say to use thighs and some say breasts so for my chicken bar I am doing some of both) and then let the chicken sit in pickle juice for up to 24 hours. Once your chicken is brined, remove and put in a bowl of buttermilk for 1 to 12 hours in the fridge. When you are ready to fry, mix 50/50 cornstarch and flour with some salt, sugar, paprika, pepper and if you want some spice add cayenne pepper too. Coat your chicken in fry in canola oil (you can use peanut or vegetable too).

For my chicken bar I am doing a mix of stuff . . . here is some ideas if you want to do this too:

Rolls: Brioche buns, Kaiser Rolls, Onion Rolls, Potato Rolls

Cheeses: Cheddar, American, Provolone, Mozarella, Pepper Jack

Sauces: Honey Mustard, Marinara, BBQ Sauce, Mayonaise, sriracha, Vietnamese sauce, I also got the recipe for the Chic Filet sauce that I will have out.

Other toppings: Homemade coleslaw, Jalapenos, pickles, tomatoes, lettuce, shredded carrots, cucumbers, cooked mushrooms, onions

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