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pickle brine chicken sandwich
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Pickle Brine Chicken on a brioche bun with tangy citrus slaw, Kogi Serrano Chili Garlic Aioli and bread and butter pickles. Served with tater tots with Kogi Salsa Roja.

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ingredients

1/2 cup Slaw mix

1 fl-oz Ken's Lemon Vinaigrette

1 fl-oz Ken's Lime Vinaigrette

1 ea Chicken thighs

1 oz Pickle juice

1 oz Buttermilk

1/2 cup Seasoned flour

1 ea Brioche roll

4 fl-oz Serrano Chili Aioli*

3 ea Bread & Butter Pickles

6 oz Tater tots

2 oz Kogi Salso Roja

directions

1.  Make citrus slaw by mixing cole slaw mix with Ken’s Lemon and Lime Vinaigrette. Marinate chicken thigh overnight in pickle juice. Remove and dip in buttermilk. Remove from buttermilk and coat with seasoned flour. Deep fry at 350F until minimum internal temperature of 165F. Toast roll and brush both sides with Serrano Chili Aioli. Place chicken on top. Top with slaw and pickles. Serve with tater tots drizzled with Salsa Roja

serrano chili aioli

directions

1.  Place ingredients in small mixing bowl and blend well. Label, date and refrigerate.