Chef Kevin Gillespie's Fried Chicken Sandwich
There’s a certain chicken sandwich that you just can’t get on Sundays. But a craving’s a craving, and thanks to Chef Kevin Gillespie you can make one too!
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Ingredients
- 4 Sanderson Farms® Boneless Skinless Chicken Breasts
- 1 jar (16-ounce) dill pickle chips, preferably Mt. Olive
- 2 cups water
- 5 packets Hidden Valley Ranch Original dry salad dressing mix (1 ounce each)
- 1/4 cup sugar
- 3 tablespoons salt
- Canola oil for frying
- 1 cup all-purpose flour
- 1 tablespoon Espelette pepper
- 1 teaspoon ground black pepper
- 4 tablespoons butter
- 2 tablespoons honey
- 8 King’s Hawaiian sandwich buns or brioche rolls
- 1 cup spicy pickle mayonnaise
- 2 egg yolks
- 1 clove garlic, peeled
- 1/4 cup Frank’s RedHot Xtra Hot cayenne pepper sauce
- 1/4 teaspoon salt
- 1/2 cup dill pickle chips, patted dry and firmly packed
- 1 1/2 cups grapeseed oil
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