Pearl and Johnny Dill -icious Pickles, for garnish
Instructions
MARINATE: Place all brine ingredients in a bowl or ziplock bag. Allow to marinate in the refrigerator for 2 - 6 hours.
COLESLAW: Combine all ingredients for the Buttermilk Spicy Coleslaw in a large mixing bowl and set aside in the refrigerator.
AIOLI: Mix all ingredients for the Habanero Garlic Aioli in a medium serving bowl. Taste and add more hot sauce if you prefer. Cover and place in the refrigerator until you're ready to assemble the sandwiches.
BATTER: Mix first 6 ingredients of the breading in a large mixing bowl. Then whisk the eggs and pickle juice in a medium mixing bowl.
FRYING: Heat oil in a cast-iron pan or dutch oven to 350F. Take chicken out of the ziplock bag and shake off any excess liquid. Dredge each breast in the pickle-egg mixture, and then the flour. Once coated, place chicken in the hot oil to fry. Cook each breast for approximately 7 minutes on each side, or until internal temperature is 165F. Drain each breast on wire rack over a cookie sheet for at least 5 minutes.
ASSEMBLE: Slather the interior sides of the buns with the aioli, then top with fried chicken breast, coleslaw, and pickles. Enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/pickle-juice-crispy-fried-chicken-sandwich/