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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 Korean Hot Sauce.

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ingredients

1/2 cup Slaw mix

1 fl oz Lemon Vinaigrette (KE2956-2)

1 fl oz Lime Vinaigrette Dressing & Marinade (KE2018)

1 Chicken thighs

1 fl oz Pickle juice

1 oz Buttermilk

1/2 cup Seasoned flour

1 Brioche roll

4 fl oz serrano chili aioli

3 slices Bread & Butter Pickles

6 oz Tater tots, cooked

2 fl oz Korean Hot Sauce with Garlic and Gochujang (KG3264HG)

directions

1.  Make citrus slaw by mixing cole slaw mix with Lemon Vinaigrette (KE2956-2) and Lime Vinaigrette Dressing & Marinade (KE2018).

2.  Marinate chicken thigh overnight in pickle juice.

3.  Remove and dip in buttermilk. Remove from buttermilk and coat with seasoned flour.

4.  Deep fry at 350°F until minimum internal temperature of 165°F.

5.  Toast roll and brush both sides with serrano chili aioli.

6.  Place chicken on top, then slaw and pickles.

7.  Serve with tater tots drizzled with Korean Hot Sauce with Garlic and Gochujang (KG3264HG).

serrano chili aioli

directions

1.  Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.