Difficulty Hard
Cook Time 1 hr+
Heat None
Components 8 components
For the pickle lovers — the chicken gets brined in dill pickle juice before battering and frying, so every bite is tangy and pickle-flavored to the bone. Thick-cut pickle chips, a cool dill pickle slaw, dill pickle bacon jam, and a creamy dill pickle goat cheese spread make this an all-out pickle attack. Crispy fried shallots on top for crunch.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breast1 cup buttermilk1 large egg1 tablespoon hot sauce1 cup all-purpose flour1/4 cup cornstarch1 teaspoon baking powder1 teaspoon salt1/2 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprikafor frying (about 2-3 cups) vegetable oilDill Pickle Brine (for chicken) 1 1/2 cups dill pickle juice1 tsp kosher salt1/2 tsp granulated sugar1/2 tsp garlic powder1 tbsp fresh dill (or 1 tsp dried)Dill Pickle Slaw 1/2 cup shredded iceberg lettuce2 tbsp dill pickles (diced)1 tbsp red onion (thinly sliced)1 tsp fresh dill (chopped)[object Object] DressingCrispy Fried Shallots 2 shallots shallots (thinly sliced into rings)2 tbsp all-purpose flourpinch salt1 cup beef tallow or lard (for frying)Toppings & Assembly Dill Pickle Slaw Caramelized Onion Bacon Jam (spread on bottom bun) Roasted Garlic Dill Goat Cheese Spread (spread on bottom bun) Sautéed Onion Dill Ranch Sauce (drizzled over chicken) Fried pickles (stacked on chicken) Fried tomatoes (on chicken) Crispy fried shallots Fresh dill Caramelized Onion Bacon Jam 4 slices thick-cut bacon (diced)1 large yellow onion (thinly sliced)1 shallot shallots (minced)1 tbsp brown sugar1 tbsp apple cider vinegar1 tsp Worcestershire sauce1/4 tsp fresh thyme leavespinch black pepper2 tbsp waterSautéed Onion Dill Ranch Sauce 2 tbsp ranch dressing2 tbsp yellow onion (sautéed until golden)1 tsp fresh dill (chopped)1 tsp dill pickle juicepinch garlic powderRoasted Garlic Dill Goat Cheese Spread 1 tbsp cream cheese (softened)2 tbsp goat cheese (softened)2-3 cloves roasted garlic (mashed)1 tbsp fresh dill (chopped)1/2 tsp dried dill1/4 tsp garlic powderto taste pinch of saltFried Pickles 6-8 chips dill pickle chips (patted dry)2 tbsp all-purpose flour1 tbsp cornstarchpinch garlic powderpinch cayenne pepperpinch saltas needed beef tallow or lard (for frying)Fried Tomatoes 1 tomato Roma tomato (sliced 1/4 inch thick)2 tbsp all-purpose flour1 tbsp cornstarchpinch saltpinch black pepperas needed beef tallow or lard (for frying)Directions 1 Combine 1/2 cup buttermilk and 1 egg in a bowl and whisk until smooth. Set aside wet batter. 2 In another bowl, whisk together all dry batter ingredients. Set aside dry batter. 3 Pat 6-8 oz chicken breasts dry with paper towels. 4 Dip chicken into wet batter, coating completely, then dredge in dry batter, shaking off excess. 5 Heat 2 cups beef tallow or lard to 350°F in a heavy-bottomed pot or Dutch oven. 6 Carefully place breaded chicken into hot fat and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F. 7 Remove chicken and drain on paper towels. 8 Toast the bottom and top of the bun until lightly golden. 9 Spread condiments and spreads on the bottom bun. 10 Layer toppings as indicated. 11 Place the fried chicken on the prepared bun. 12 Add all remaining toppings. 13 Close with top bun and serve immediately while the chicken is hot.
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