Fried Pickle Buffalo Chicken Recipe

prepare chicken

Pound each chicken breast to an even thickness about 1/2 inch (if breasts are large, halve them into cutlets). Place chicken in a shallow dish and pour buttermilk and 1 tablespoon hot sauce over. Cover and refrigerate at least 30 minutes, up to 4 hours.

set up dredging station

In a shallow bowl whisk together flour, cornstarch, 1 tsp salt, 1 tsp black pepper, garlic powder, onion powder, paprika, and cayenne. In a second bowl whisk eggs with 2 tablespoons milk.

dredge chicken

Remove chicken from buttermilk, letting excess drip off. Dip into the flour mixture, then into the egg wash, then back into the flour mixture pressing to adhere a thick coating. Place on a wire rack while oil heats.

fry chicken

Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Work in batches to avoid crowding. Transfer to a wire rack set over a sheet pan to drain.

While chicken rests, melt butter in a small saucepan over low heat. Whisk in hot sauce, honey, apple cider vinegar and 1/4 tsp salt until smooth and slightly emulsified. Remove from heat. Toss fried chicken gently in the sauce to evenly coat (reserve a little sauce to drizzle).

prepare pickles

Pat pickle slices dry with paper towels to remove excess brine (this helps batter stick). Set up three shallow bowls: flour, beaten egg with 1 tablespoon milk, and panko mixed with cornmeal, 1/8 tsp cayenne and 1/4 tsp salt.

batter and fry pickles

Dredge pickles in flour, dip in egg wash, then press into panko mixture. Fry in the same oil used for chicken (maintain 350°F/175°C) 1–2 minutes per side until golden and crisp. Drain on paper towels.

Toast the Texas toast: butter both sides lightly and griddle or pan-toast on medium heat until golden brown, about 1–2 minutes per side.

Build the sandwich: Spread ranch dressing on one slice of Texas toast. Place one or two buffalo-coated chicken cutlets on top. Lay two slices of American cheese over the hot chicken so they melt slightly. Pile 6 fried pickle slices over the cheese. Drizzle remaining buffalo sauce over pickles if desired. Top with the second slice of Texas toast.

Serve: Cut the sandwich in half if desired, garnish with chopped parsley. Serve immediately while hot with extra ranch and any remaining buffalo sauce on the side.