A chicken salad recipe comprised of cold fried chicken? This is a game changer. The perfect way to use that left over summer fried chicken (if there is any).
yields 2 sandwiches
- 4 C of roughly chopped fried chicken (white & dark meat)
- 4 T mayo
- 2 t pickled mustard seeds
- 2 T finely chopped dill pickle
- 2 t pickle brine
- 1/2 t hot sauce (Crystal hot sauce is preferred)
- butter lettuce
- kettle cooked potato chips
- 4 large slices of French boule
- 1 T butter
Combine chicken, mayo, pickled mustard seeds, pickles, brine, and hot sauce in large bowl. Season with salt and pepper to taste. In a cast iron pan, add butter and turn pan to medium-high. Once butter has melted, add slices of bread. Griddle all slices of bread in butter and set aside.
Place butter lettuce on top of bottom slices of bread. Divide chicken salad, and spoon on top of lettuce for each sandwich. Top with kettle cooked potato chips and additional pickled mustard seeds (optional). Place second toasted slice of bread on top; cut in half and pick. Serve alongside dill pickles.
cocktail: Corleone Cooler
beer: IPAs and fried chicken go hand in hand. With this particular recipe go for something very bitter and a touch citrusy. The bitter hops help cut through the fat of the fried chicken, while the citrus notes compliment the acidity of the tomatoes its served with. Some beers to look for: Deschutes Fresh Squeezed, Maine Lunch, Nightshift Santilli, Stone Scorpion Bowl. If you're having this sandwich as a daytime lunch- you might want to reach for a session IPA; lower alcohol, but same flavor profile. Some session IPAs to look for: Firestone Walker Easy Jack, or Lawson's Super Session.