Southern Fried Chicken Sandwich, B&B Pickles, Black Pepper Honey
Makes 6 servings
6 potato rolls
6 chicken, breast, boneless, skinless, 5oz
1 head bibb lettuce — cored
1 cup buttermilk
2 teaspoons Salt
1 teaspoon pepper
1 pinch cayenne pepper
2 cups flour
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon ground ginger
1 teaspoon cayenne pepper
1 tablespoon black pepper
1 tablespoon salt
Black Pepper Honey – served on the side
2 tablespoons honey
1 teaspoon Black Pepper — Toasted, ground
Bread and Butter Pickles
1 pound cucumbers — sliced into 1/4″ rounds
1 each onion — sliced
1 tablespoon salt
1 cup vinegar, distilled white, Golden
2 cups sugar
Combine Buttermilk, Salt, Pepper and Cayenne and mix well with blender to ensure all salt is dissolved. Brine chicken in buttermilk mixture overnight. The next day, drain chicken from buttermilk reserving buttermilk mixture. Mix all flour ingredients well to ensure even dispersion of ingredients. Separate flour mixture into 2 different stations. Create breading station from left to right: Drained chicken, seasoned flour, reserved buttermilk, seasoned flour, landing area. Lightly coat chicken in flour, dip in buttermilk draining well, dip into other flour and coat thoroughly. Fry chicken in batches until cooked, finish in oven if necessary.
Toss Cukes and onions with salt and let sit for 1hr. Meanwhile, heat vinegar and sugar together until all sugar is dissolved, cool to room temp. Drain liquid from cukes. Place in large container and cover with liquid. Weigh pickles down to make sure they are completely submerged in the liquid. Let sit at least overnight in cooler. Drain and serve.
Warm honey and black pepper until able to be squeezed from squeeze bottle. Adjust seasoning.
From bottom to top: Bottom bun, 1 piece of lettuce, 1ea fried chicken, .5T drizzle of honey, 2oz B&B Pickles, Top bun.