https://www.copymethat.com/r/BaZj13rWO/chef-kevin-gillespies-fried-chicken-sand/
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BaZj13rWO
2024-04-18 19:42:00
Chef Kevin Gillespie’s Fried Chicken Sandwich with Spicy Pickle Mayonnaise
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There’s a certain chicken sandwich that you just can’t get on Sundays. But a craving’s a craving, and thanks to Chef Kevin Gillespie you can finally make it yourself, and also found in “Fire in My Belly: Real Cooking” by Kevin Gillespie with David Joachim/Andrews McMeel Publishing.
Servings: 4 to 6
Servings: 4 - 6
Ingredients
- subheading: Chicken Sandwich:
- 4 boneless and skinless chicken breasts
- 1 16 ounce-jar dill pickle chips, preferably Mt. Olive
- 2 cups water
- 5 packets Hidden Valley Ranch Original dry salad dressing mix (1 ounce each)
- ¼ cup sugar
- 3 tablespoons salt
- Canola oil for frying
- 1 cup all-purpose flour
- 1 tablespoon Espelette pepper
- 1 teaspoon ground black pepper
- 4 tablespoons butter
- 2 tablespoons honey
- 8 King’s Hawaiian sandwich buns or brioche rolls
- 1 cup spicy pickle mayonnaise
- subheading: Spicy Pickle Mayonnaise (Makes about 1 ½ cups):
- 2 egg yolks
- 1 clove garlic, peeled
- ¼ cup Frank’s RedHot Xtra Hot cayenne pepper sauce
- ¼ teaspoon salt
- ½ cup dill pickle chips, patted dry and firmly packed
- 1 ½ cups grapeseed oil
Steps
- subheading: Chicken Sandwich:
- Trim the connective tissue from the chicken breasts.
- Lightly pound the thickest end of the breast to match the rest of breast in thickness; it’s important that the chicken be evenly thick for even cooking. Don’t worry if the pounded breasts seem a little thin and larger than the buns; the chicken will shrink and puff up during cooking.
- Strain the pickles over a large bowl, reserving the pickles and juice separately; you should have about 1 cup juice.
- Whisk the water, 4 packets of the salad dressing mix, the sugar, and 1 tablespoon of the salt into the pickle juice to make a brine.
- Pour the brine into a large zip-top bag and add the chicken; press out the air, seal, and refrigerate for at least 1 hour or up to 3 hours. Don’t go past 3 hours, though; too much time in the brine will toughen the chicken.
- Heat the oil in a deep fryer to 330°F. The somewhat low frying temperature is important so that the chicken will cook through completely before the crust gets too dark.
- Line a baking sheet with paper towels and top with a cooling rack.
- In a medium bowl, whisk together the flour, the remaining packet of salad dressing mix, the remaining 2 tablespoons salt, the Espelette pepper, and the black pepper.
- One at a time, pull the chicken breasts from the brine and, while still wet, dredge in the flour mixture.
- Shake off the excess flour, set the chicken on the rack, and repeat until all the chicken is coated.
- Let the chicken rest until the flour has absorbed the brine and the breading sets and gets a little sticky, about 5 minutes.
- One by one, toss the chicken pieces back into the flour mixture and shake off the excess.
- Deep-fry the breasts until cooked through and GBD, about 8 minutes.
- Meanwhile, thoroughly wash and dry the cooling rack and place over a clean baking sheet.
- Transfer the cooked chicken to the rack to drain.
- Heat a large skillet or flattop griddle over medium heat.
- Melt the butter in a small saucepan and whisk in the honey.
- Bring the mixture to a simmer and remove from the heat.
- Split open the rolls and brush both cut sides with the honey butter.
- Toast the rolls in the skillet or on the griddle, cut side down, until golden brown, about 1 minute.
- Spread a thin layer of spicy pickle mayonnaise on the bottom half of the cut side of the roll and top with a chicken breast. Spread a little more mayonnaise on the chicken and close the sandwich with the top of the roll
- subheading: Spicy Pickle Mayonnaise:
- Slip the egg yolks into the bowl of a small food processor fitted with the metal blade.
- Add the garlic and hot sauce, and process until the mixture looks fluffy, about 30 seconds.
- Add the salt and all but 2 tablespoons of the pickles and process for another 30 seconds.
- With the processor running, gradually add 1 tablespoon of the oil, drop by drop, to establish the base for the emulsion.
- Continue to very slowly drizzle in the oil until the processor makes a gurgling sound and then a quieter, choppy sound as the oil becomes incorporated and the mixture thickens.
- Turn off the processor and add the rest of the pickles; pulse just to combine.
- Taste the mayonnaise and adjust the flavor with more salt or hot sauce; you can also adjust the thickness by adding a little water to thin it out. If you add ingredients, cover the processor and process for a final 10 seconds.
- To store, cover and refrigerate for up to 1 week.