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5 from 1 vote

Wild Jackson Chicken Sandwich

Ingredients

Marinade

  • 6 boneless skinless chicken thighs
  • 1 ½ cups buttermilk
  • ½ cup pickle juice
  • 5 garlic cloves smashed
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder

Flour Mixture

  • 2 cups all purpose flour
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 2 tsp pepper
  • 2 tsp fennel
  • 1 tsp cayenne

Assembly per Sandwich

  • 1 bun
  • 2 tbsp butter
  • 1 ½ tsp garlic powder
  • 1 piece of cooked chicken
  • wild jackson mayo
  • pickle slices
  • slaw

Instructions

  • Combine the chicken thighs, buttermilk, pickle juice, garlic cloves, peppercorns, bay leaves, salt, and garlic powder in a large ziplock bag. Shake together, seal, and refrigerate for at least 8 hours and up to 24 hours.
  • Remove the chicken from the brine and pat dry. Fill a deep heavy pot with 2 inches of peanut-oil and heat to 350°F over medium-high.
  • Combine the flour, salt, garlic powder, smoked paprika, pepper, fennel, and cayenne in a medium bowl. When the oil has reached the target temperature, take a piece of chicken and dredge in the spiced flour mixture until fully covered.
  • Carefully place in the heated oil. Cook until the chicken reaches an internal temperature of 165°F, about 6 to 10 minutes. Transfer to a plate covered with paper towels. Repeat with the remaining chicken.

Assembly

  • Combine the butter and garlic powder in a small bowl. Cut the bun in half and then spread the garlic butter on the inside of both halves. Place under the broiler and toast until the bread has crisped up.
  • Slather each half with the Wild Jackson Mayo. Top the bottom bun with enough pickle slices to cover the bun. Place a piece of fried chicken on top and then the slaw. Serve immediately.