Hot Fried Chicken With Iceberg Pickle Slaw Recipes

PICKLE SLAW

Steps:

• Whisk together the shallots, mayo, sugar, pickle juice, hot sauce, salt and pepper in a bowl. Let it marinate at room temperature for about 15 minutes to help tone down the shallots.
• Add half of the cabbage to a food processor and pulse until finely chopped, about ten times. Transfer to the bowl with the dressing and repeat with the remaining cabbage. Mix in the carrots. Season to taste and let it sit in the fridge for at least 2 hours or up to overnight. Adjust the seasoning if necessary.

PICKLE-BRINED FRIED CHICKEN SANDWICHES WITH PICKLE SLAW

Steps:

• Arrange the chicken thighs on a work surface, smooth side up. Using kitchen shears, make a few cuts in the thickest part of the chicken thigh. This will help the chicken cook evenly and will also help the brine absorb. Add the chicken to a large bowl and cover with 2 cups of pickle juice. Cover with plastic wrap and let marinate in the fridge for 2 hours.
• After 2 hours, remove the chicken from the pickle juice and pat dry. Let the chicken sit at room temperature for 20 to 30 minutes.
• Fill a large Dutch oven with about 3-inches of vegetable, attach a deep fat fry thermometer and heat to 350 degrees F.
• When the oil is almost heated, make your batter: Add the tempura mix, tapioca flour, 1 teaspoon salt and 1 teaspoon pepper to a medium bowl, pour in the club soda and whisk to combine. It should be slightly thinner than pancake batter.
• Working in batches, dredge the chicken in the batter, allowing the batter to cover the chicken fully. Shake off any excess batter. Transfer the chicken to the hot oil and fry until golden and crisp with an internal temperature is 165 degrees F, 8 to 10 minutes. Remove the chicken to a wire rack and sprinkle with salt. Fry the remaining chicken.
• To assemble the sandwiches: open the buns and lay them cut side-up on a clean work surface. Spread the mayonnaise evenly over the top and bottom halves of the buns. Place a piece of chicken on each bottom bun. Top each piece of chicken with a heaping 1/2 cup of slaw. Place the top buns on the sandwiches and serve.
• Add the shredded cabbage to a medium bowl and add the pickle juice, vegetable oil and 1/2 teaspoon salt. Using clean hands, massage the cabbage to help it slightly break down. Add the mustard, pickle, onion and dill. Toss well to combine. Keep the slaw refrigerated until you're ready to assemble the sandwiches. Any leftover slaw can be stored in an airtight container for 3 to 5 days.

NASHVILLE HOT CHICKEN SANDWICHES WITH FENNEL SLAW AND ICEBERG LETTUCE

Steps:

• For the chicken: Place the chicken in a baking dish. Whisk together the buttermilk, eggs and hot sauce in a medium bowl; pour over the chicken and let marinate for 10 minutes to 2 hours at room temperature.
• For the chili oil: Stir to combine all of the ingredients in a large saucepan and heat over high heat to 300 degrees F. Remove from the heat.
• For the dredge: Whisk together all of the ingredients in a large bowl.
• For the shake: Whisk together all of the ingredients in a small bowl and transfer to a spice shaker.
• Preheat vegetable oil in a deep fryer to 325 degrees F. (Alternatively, heat 2 inches vegetable oil in a heavy-bottomed pot or Dutch oven to 325 degrees F over medium heat.) Working one at a time, remove the chicken from the marinade and add to the dredge. Thoroughly coat the chicken, patting gently, and shake off any excess dredge. Carefully lower the chicken into the oil and fry, turning the chicken as needed for even browning, until golden brown and crispy with an internal temperature of 165 degrees F, 15 to 18 minutes. Remove from the oil and let rest on a wire rack set in a rimmed baking sheet.
• For the fennel slaw: Combine the fennel, cabbage and vinegar in a medium bowl. Toss to combine and season with salt and pepper.
• Dip the fried chicken in the chili oil and return to the resting rack. Thoroughly dust each piece with the shake until no oil shows through.
• Assemble the sandwiches: Spread the mayonnaise on 4 slices of the bread. Top each with some of the lettuce, 1 dusted chicken thigh, some of the fennel slaw and 3 of the pickle chips. Close the sandwiches and serve right away.

FRIED CHICKEN SANDWICH WITH SLAW AND SPICY MAYO

Steps:

• For spicy mayo and slaw:
• Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
• For fried chicken and assembly:
• Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
• Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
• Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
• Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.