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Pickle-Brined Cornmeal Chicken Sandwiches
Andre Lewis

Pickle-Brined Cornmeal Chicken Sandwiches

Cornmeal gives this crust a sandy crunch that doesn't imitate the usual flour shell. The pickle brine seasons the chicken and sharpens the cabbage dressing, but don't marinate longer than four hours or the thin cutlets can turn oddly soft.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 1 cup dill pickle brine divided
  • 1 cup fine yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 large eggs
  • 6 cups vegetable oil
  • 2 cups finely shredded green cabbage
  • 1/3 cup mayonnaise
  • 4 sesame-seed hamburger buns split

Method
 

  1. Place the chicken with 3/4 cup pickle brine in a covered dish and refrigerate for 1 to 4 hours.
  2. Whisk the cornmeal, flour, paprika, salt and black pepper in one shallow bowl and beat the eggs with 2 tablespoons pickle brine in another.
  3. Drain the chicken, dip each cutlet in egg and press it into the cornmeal mixture until fully coated, then rest the pieces for 8 minutes.
  4. Stir the cabbage, mayonnaise and remaining 2 tablespoons pickle brine together and refrigerate the slaw while the chicken cooks.
  5. Heat the vegetable oil in a deep heavy pot to 350°F and fry 2 cutlets at a time for 4 to 6 minutes, turning once, until the coating is crisp and the chicken reaches 165°F.
  6. Drain the cutlets on a wire rack and wait 4 minutes so trapped steam does not soften the crust.
  7. Toast the buns cut-side down for 1 minute and build each sandwich with 1 cutlet and 1/2 cup pickle slaw.