No matter which way you fry it, fried chicken is always a delight, and this subtly spiced Hot Sauce–Brined Popcorn Chicken with Bread-and-Butter Pickles is no exception.
Hot Sauce–Brined Popcorn Chicken with Bread-and-Butter Pickles
Makes 4 to 6 servings
Ingredients
- 2 cups whole buttermilk, divided
- ½ cup plus 3 tablespoons hot sauce, divided
- 1 tablespoon kosher salt, divided
- 1 teaspoon Cajun seasoning*
- 2½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 large egg
- 2½ cups all-purpose flour
- 1½ teaspoons onion powder, divided
- 1½ teaspoons garlic powder, divided
- 1 teaspoon paprika
- 1 teaspoon ground black pepper, divided
- ¼ teaspoon ground red pepper
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- Vegetable oil, for frying
- Bread-and-Butter Pickles (recipe follows), to serve
Instructions
- In a large bowl, stir together ¾ cup buttermilk, ½ cup hot sauce, 2 teaspoons kosher salt, and Cajun seasoning. Place chicken pieces in hot sauce mixture. Cover and refrigerate for 8 hours or overnight. Drain chicken and discard marinade.
- In a shallow dish, whisk together 1 cup buttermilk, egg, and 2 tablespoons hot sauce.
- In another shallow dish, whisk together flour, 1 teaspoon onion powder, 1 teaspoon garlic powder, paprika, ½ teaspoon black pepper, red pepper, and remaining 1 teaspoon salt.
- In a medium bowl, whisk together mayonnaise, sour cream, chives, dill, lemon juice, remaining ¼ cup buttermilk, remaining 1 tablespoon hot sauce, remaining ½ teaspoon onion powder, remaining ½ teaspoon garlic powder, and remaining ½ teaspoon black pepper. Cover and refrigerate until ready to use.
- In a large Dutch oven, pour oil to a depth of 1½ inches and heat over medium heat until a deep-fry thermometer registers 350°.
- Dip chicken in buttermilk mixture, letting excess drip off. Dredge in flour mixture, shaking off excess.
- Working in batches, if necessary, fry chicken until golden brown and crispy, 5 to 7 minutes. Let drain on paper towels. Serve hot with dill sauce and Bread-and-Butter Pickles.
Notes
*We used Slap Ya Mama Cajun Seasoning.
Bread-and-Butter Pickles
Makes 1 quart
Ingredients
- ½ pound (¼-inch-thick) sliced Persian cucumbers (about 3 cups)
- 1 tablespoon kosher salt
- 1 cup apple cider vinegar
- ½ cup sugar
- 1 tablespoon chopped fresh dill
- ½ teaspoon mustard seeds
- ½ teaspoon celery seeds
- ½ teaspoon ground turmeric
- ¼ teaspoon crushed red pepper
- 1 cup thinly sliced yellow onion
Instructions
- In a large bowl, stir together cucumber and salt. Cover and refrigerate for 1 hour. Rinse and drain well.
- In a small saucepan, bring vinegar, sugar, dill, mustard seeds, celery seeds, turmeric, and red pepper to a boil over medium heat, stirring until sugar is dissolved. Add vinegar mixture and onion to cucumbers. Transfer mixture to 1 (1-quart) glass canning jar. Cover and let stand at room temperature for 1 hour. Refrigerate overnight before serving or for up to 2 weeks.
