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Pickle-Brined Cornmeal Chicken Sandwich on a plate
Andre Lewis

Pickle-Brined Cornmeal Chicken Sandwiches

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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 cutlets on a wire rack 4 minutes to keep trapped steam from softening 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.