Best Hot Fried Chicken With Iceberg Pickle Slaw Recipes

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.

MIND-BLOWING NASHVILLE HOT CHICKEN RECIPE

Steps:

• Brine the Chicken: Warm the pickle juice on the stovetop or in the microwave. Then stir in the sugar until dissolved. Pour the pickle juice brine into a large zip bag. Add the chicken pieces. Zip the bag closed. Refrigerate for at least 1 hour, but longer is better. (If you can brine the chicken for 8 hours or overnight, that's best!)
• Once the chicken has brined, set out two shallow dishes. Pour the buttermilk and hot sauce in one shallow dish. Mix well. In the second dish, combine the flour, cornstarch, and creole seasoning. Mix well.
• Drain the brine off the chicken. Set out a metal rack. One at a time, dunk the chicken pieces in the flour mixture, then the buttermilk, then back in the flour mixture. Place the breaded chicken pieces on the rack. (It's good for the chicken breading to rest before frying, so don't heat the oil until all the chicken has been well coated.)
• Set a large saucepot on the stovetop and clip a cooking thermometer to the side of the pot. Pour enough fry oil into the pot to fill it about two-thirds full. Turn the heat on medium to medium-high.
• Preheat the oven to 250 degrees F. Set another rack on a baking sheet for the cooked fried chicken.
• Once the oil temperature reaches 350 degrees F, carefully place four pieces of chicken in the fry oil. Use tongs to move the chicken so it doesn't stick to the bottom of the pot. Fry for 7-8 minutes, until golden brown. (The largest pieces should be 165 degrees F inside.)
• Use the tongs to carefully pull the chicken pieces from the hot oil and place them on the clean rack. Place the fried chicken in the oven to keep warm and crisp.
• Repeat with the remaining chicken pieces. Place the second batch of fried chicken in the oven. Turn off the heat.
• For the Spicy Oil: Use a ladle to scoop ¾ cup of fry oil from the pot into a heat-proof mixing bowl. Add the cayenne pepper, smoked paprika, brown sugar, chili powder, garlic powder, and salt. Stir to mix.
• When ready to serve the chicken, remove the rack from the oven and brush the spicy oil over all sides of the fried chicken pieces. It's traditional to serve the chicken over 2 slices of white bread, topped with pickles.

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.