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Ingredients
- PICKLED CUCUMBERS AND CARROTS:
- 1/4 cup 1/4 cup Kosher salt
- 1/3 cup 1/3 cup light brown sugar
- 2 2 fresh bay leaves
- 2 tablespoons 2 tablespoons whole coriander
- 2 2 limes (zest only, cut into 1-inch strips)
- 6 cups 6 cups water
- 1 1 English cucumber (cut into 1/4-inch rounds)
- 1 pound 1 pound carrots (peeled, cut into 1/4-inch rou
- 1 teaspoon 1 teaspoon cayenne
- 1 cup 1 cup buttermilk
- 1 1 egg
- 1/4 cup 1/4 cup hot sauce
- Kosher salt and freshly ground pepper (to taste)
- vegetable oil (for frying)
- SEASONED MAYO:
- 1/2 cup 1/2 cup mayonnaise
- 2 tablespoons 2 tablespoons ketchup
- 1/4 cup 1/4 cup hot sauce
- 2 tablespoons 2 tablespoons chives (chopped)
- 1 clove 1 clove garlic (peeled, grated)
- SERVE:
- 4 4 sesame hamburger buns
- 1/4 cup 1/4 cup mayonnaise
- 3/4 cup 3/4 cup seasoned mayo
- iceberg lettuce (shaved)
Details
Servings 4
Preparation time 30mins
Cooking time 120mins
Preparation
Step 1
For the Pickled Cucumber and Carrots: In a medium saucepan, over medium-high heat, add salt, brown
sugar, bay leaves, coriander, lime zest and water. Stir to combine and bring to a boil, cooking until the sugar
has dissolved. Remove from heat, let cool and set aside.
1 In a heat-resistant bowl, add cucumber, carrots, and jalapeno. Pour pickling liquid over vegetables and stir
to combine. Set aside to cool. Once cooled, cover and allow to sit overnight or up to 5 days in an airtight
container.
2 For the Fried Chicken: Line a baking sheet with a baking rack and set aside. 3 Butterfly the chicken breasts, cutting all the way to the other side, creating 2 cutlets from each chicken
breast. Place the cutlets on a clean work surface, cover with plastic wrap, and using a mallet, pound to 1/4-
inch thickness. Slice each cutlet in half widthwise, and set aside.
4 In a small bowl, add salt, baking powder, and sugar and stir to combine. Season both sides of chicken
pieces with salt mixture and place on prepared baking sheet. Transfer to refrigerator, and allow to chill
overnight, uncovered.
5 The next day, prepare dredging station. In a shallow baking dish, add flour, cornstarch, garlic powder, onion
powder, cayenne and season with salt and pepper. Whisk to combine and set aside.
6 In a second shallow baking dish, add buttermilk, egg, hot sauce and season with salt and pepper. Whisk to
combine. Remove 1/4 cup of mixture and set aside.
7 Dredge the chicken breasts in the flour mixture, then dredge breasts in the buttermilk mixture. Whisk the
reserved 1/4 cup of buttermilk mixture into the flour and dredge the chicken breasts a final time in the flour
and buttermilk mixture, patting any clumps into the breasts. Remove to a baking sheet lined with a baking
rack and allow to sit at room temperature for at least 30 minutes before cooking.
8 When ready to cook, fill a Dutch oven with 2-3 inches of vegetable oil and preheat to 360ºF. Line a a clean
baking sheet with a clean baking rack. Set aside.
9 Gently place the dredged and rested chicken breasts into the preheated oil. Fry until golden brown and
crispy, about 2-3 minutes per side. Remove to prepared baking sheet and allow to cool slightly.
10 For the Seasoned Mayo: In a large bowl, whisk together the mayonnaise, ketchup, hot sauce, chives and
garlic. Set aside.
11 To Serve: Preheat the oven to 425ºF.
12 Brush the cut sides of the hamburger buns with mayonnaise. Arrange buns, cut side-up on a baking sheet
and transfer to the oven. Bake until golden brown and toasted, about 3-4 minutes. Remove and allow to
cool slightly.
13 Spread the bottom buns evenly with seasoned mayonnaise, and top each with 2 pieces of fried chicken
breasts, lettuce, pickles and top bun. Serve immediately.
14 Tip: Store seasoned mayonnaise in an airtight container for up to one month!
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