Ultimate Fried Chicken Sandwich

A sandwich should speak to customers before they even take a bite. Offerings like this chicken sandwich do just that. Your eye travels from the buttery brioche bun, to the mouthwatering garlic and honey aioli sauce and spicy hot cherry peppers and then makes an epic landing on the fluffy, pickle-brined, deep-fried chicken breast. Incorporating high-quality ingredients and culinary techniques such as pickle brining into your sandwich preparation will add depth to your menu and strengthen your brand by creating a point of difference. Just as important as your sandwich, are your sides. According to Datassential, 46% of consumers want to try alternative fries. Utilize seasonal produce to create custom sides such as crispy squash chips or enhance a classic slaw by including unexpected ingredients like apple. Signature lunch combinations communicate a greater value and meet demand for quick, grab-and-go meals that cater to today’s fast-paced lifestyles. Maines has a wide variety of serving trays and sandwich wraps that can make your to-go program easy to execute.

Ultimate Fried Chicken Sandwich with Apple-Blue Cheese Slaw and Squash Chips
Servings
4
Servings
4
Ultimate Fried Chicken Sandwich with Apple-Blue Cheese Slaw and Squash Chips
Servings
4
Servings
4
Ingredients
Pickled Hot Cherry Peppers
Spiked Pickles
Fried Chicken
Smoky Roasted Garlic & Honey Aioli
Apple-Blue Cheese Slaw
Squash Chips
Servings:
Units:
Instructions
For the Pickled Hot Cherry Peppers
  1. With tip of knife, poke a few holes around the tops of cherry peppers. Combine all ingredients in a saucepan and bring to a boil; cover and simmer over medium heat 20 minutes or until peppers are slightly softened. Cool 30 minutes; transfer to glass container, cover and refrigerate up to 1 week.
For the Spiked Pickles
  1. Combine pickles and 1 cup sliced Pickled Hot Cherry Peppers in brine in glass container; cover and refrigerate at least 1 day or up to 1 week in the refrigerator.
For the Fried Chicken
  1. Season chicken with salt; place in a shallow container. Add 4 fluid ounces Pickled Hot Cherry Pepper brine; refrigerate overnight.
  2. Remove chicken; discard liquid. Pat chicken dry with paper towel. Combine buttermilk and breading in a bowl. Add chicken; let stand 15 minutes.
  3. Heat oil in a deep fryer to 380°F. Deep-fry chicken 8 minutes or until outside is browned and internal temperature reaches 165°F.
For the Smoky Roasted Garlic & Honey Aioli
  1. Stir together all ingredients in a bowl until well incorporated. Season with salt and pepper.
For the Apple-Blue Cheese Slaw
  1. Set a colander over a bowl; place cabbage in colander and sprinkle with salt. Refrigerate 2 hours. Squeeze out moisture from cabbage and discard; place in a clean bowl.
  2. Add remaining ingredients and toss to combine. Refrigerate 2 hours; season with salt and pepper.
For the Squash Chips
  1. Combine salt and spices in a bowl. Peel and seed the squash. Using a sharp vegetable peeler thinly slice the squash into strips.
  2. Heat oil to 285°F in a deep fryer. In batches, deep-fry squash 5 minutes or until crisp. Remove from fryer and immediately sprinkle with salt mixture.
To Serve
  1. Cut bun in half; place a few pickles on bottom half and spread top half with aioli. Place chicken over pickles and close sandwich. Serve with coleslaw and squash chips.