Hot & Sweet CHicken sandwich

All Bell-View products used are linked below.

Chicken sandwich with fries on a black plate.

INGREDIENTS:

Brining:

  • 1 lb. boneless, skinless chicken breasts, cut into 4 pieces (or 4 thighs)

  • ¾ cup buttermilk

  • ⅓ cup Bell-View Hot & Sweet Cucumber Chips brine

  • 1 tsp. kosher salt

  • 1 tsp.  garlic powder

  • ½ tsp. black pepper

Breading:

  • ½ cup all-purpose flour

  • ½ cup cornstarch

  • 1 tbsp. powdered sugar

  • ½ tsp. garlic powder

  • ½ tsp.  kosher salt

  • ¼ teaspoon black pepper

  • ½ tsp. onion powder

BRINE:

  1. Combine the ingredients for the brine in a shallow bowl. Add the chicken and make sure it’s all covered in the marinade. Cover with wrap or a lid and refrigerator for 1-18 hours.

BREADING:

  1. Remove chicken from the fridge 30 minutes before frying. Combine the breading ingredients in a shallow dish and whisk. Add 1 tablespoon of the brining liquid, this helps create a crumbly crust.

  2. Remove chicken from brine, dripping off the excess before dredging it in the flour mixture. Press down to ensure the coating adheres. Gently lift the chicken pieces and shake to dust off excess. Place on a baking sheet and allow the coatings to dry, this creates a crispier chicken! Repeat with the remaining chicken.

FRY

  1. Heat a medium saucepan over medium heat with 3-4 inches of oil to 350ºF. Gently lower the chicken into the oil in batches and fry. For 5-7 minutes, flipping around the halfway mark to cook the chicken all the way through. Remove to a baking sheet with a wire rack and immediately sprinkle with some kosher salt.

  2. Toast buns if desired top with prepared chicken, coleslaw, pickles, lettuce, and mustard! I used Bell-VIew’s Sweet Onion Mustard.

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