Cornflake Fried Dill Pickle Chicken S

Any corner of the world you travel to you can find the ubiquitous fried chicken sandwich. Crispy, crunchy, juicy, spicy, salty, and occasionally downright sassy.

Although an abundance of fried food surely isn’t healthy per se, the characteristic saltiness associated with perfectly fried and seasoned chicken invites that mouth-watering effect, allowing us to break down that crispy skin much more and aid in easy digestion. But truthfully, it’s that barnyard chicken skin that completely modified the entire fried chicken high, creating a pugnacious layer of salt and fat that we are inherently programmed to drool over. There are many ways to achieve these results, but the tried-and-true methods yield the best result and hundreds of years without recipe changes have proven this.

As a professional chef, I am predisposed to liking all fried chicken, from a prison patty sandwich at the corner store to a $15 fried chicken sando with all the bells and fancy whistles. I love them all.

The cornflake fried dill pickle chicken sando must be one of my absolute favorite fried chicken sandwiches — crispy buttermilk fried chicken, melted Havarti, dill-hemp and lettuce slaw, sliced vine ripe tomatoes, and comeback sauce on a butter toasted brioche bun.

Spicier and creamier than ranch dressing, more complex than BBQ sauce, and way more versatile than buffalo sauce. This lifted comeback sauce will have you coming back for more. With roots in Jackson, Mississippi, at a little family Greek restaurant named The Rotisserie, comeback sauce is definitely here to stay.

This particular fried chicken sandwich has deep interests in the garden. Fresh dill, hemp leaves, vine ripe tomatoes, and iceberg lettuce can all come from your backyard (or front yard). Sometimes I find myself smiling through my teeth during bites, knowing that I was responsible for growing the majority of the ingredients I’m consuming.

Feel free to change things up a bit: there are no fried chicken sandwich rules or laws. Use cilantro instead of dill in the slaw, add a roasted pepper in place of the tomato, or vintage cheddar in place of the dill Havarti, any which way you choose your own combination. I’m sure it will be delish!

Recipe: Cornflake Fried Dill Pickle Chicken Sando

with smoky cannabis comeback sauce

PREP TIME: 30 minutes
COOK TIME: 15 minutes
YIELD: 4 kick ass sammies
TOTAL THC/CBD: Depends on the potency of the products used
STATUS: Sammie, sando, sandwich

EQUIPMENT NEEDED

• Ziploc bag
• Chef knife
• Cutting board
• 4 medium stainless mixing bowls
• Tongs
• Cast iron skillet or fryer
• Bamboo toothpicks

INGREDIENTS

• 4 3oz. chicken breast pieces (pounded) or boneless skinless chicken thighs
• 1 cup dill pickle juice
• 1 Tbsp cannabis hot sauce
• 2 Tbsp fresh dill (rough chopped)
• 1 tsp toasted dill seeds
• 1 tsp dry onion bits
• ½ tsp Jacobsen sea salt
• ½ tsp fresh cracked pepper
• 1 cup all-purpose flour
• 2 cups corn flakes (crushed)
• 1 cup buttermilk
• ¼ cup dill pickle juice
• 1 tsp cannabis hot sauce (or THC sriracha)
• 1½ cup vegetable oil for frying
• 1 Tbsp butter
• 4 brioche buns (split)
• ½ cup fresh hemp leaves or cannabis leaves
• 1 cup iceberg lettuce (shredded fine)
• ¼ cup fresh dill (chopped)
• 8 tomato slices
• 1 cup dill pickle slices
• 8 slices dill Havarti cheese
• 1 cup smoky cannabis comeback sauce
• 4 bamboo picks

INSTRUCTIONS

1. In a Ziploc bag combine the chicken, pickle juice, hot sauce, fresh dill, dill seeds and onion bits and let marinade overnight, stirring the contents occasionally. Drain thoroughly and pat chicken dry.
2. Preheat oil in a skillet to 350°F or turn on fryer to 350°F.
3. This is your dredge. Mix buttermilk, pickle juice, and hot sauce in a mixing bowl. In another mixing bowl mix flour, salt, and pepper. Place cornflakes in final mixing bowl so you can dredge the chicken in each of them.
4. Bread the pieces of chicken by dredging first the flour mix, then in buttermilk mix, then into cornflake crumbs. Set aside. Repeat until all pieces of chicken are coated.
5. Fry chicken pieces until golden, brown, and delicious. Season with salt and pepper and top with two pieces of cheese each.
6. In a stainless-steel mixing bowl, mix the shaved lettuce, fresh hemp leaves, and fresh dill with a few tablespoons of comeback sauce to form a slaw and set aside.
7. Toast all the buns in butter. Place 2 tablespoons of comeback sauce on each bun. Top each bottom bun with a piece of fried chicken.
8. Top each piece of chicken with a couple of tomato slices, several pickle slices, and some of the lettuce-hemp slaw.
9. Secure each top bun with a dill pickle speared bamboo pick.
10. Enjoy with utter delight!

Recipe: Smoky Cannabis Comeback Sauce

PREP TIME: 10 minutes
YIELD: Almost 2 cups
TOTAL THC/CBD: Depends on the potency of the products used
STATUS: A bangin’ dip or spread

EQUIPMENT NEEDED

• Medium stainless-steel mixing bowl
• Whisk
• Storage container

INGREDIENTS

• 1¼ cup mayonnaise
• 2 Tbsp chili sauce
• 2 Tbsp catsup
• 2 Tbsp chipotle puree
• 1 Tbsp dill pickle juice
• 1 tsp smoked paprika
• 2 tsp Worcestershire
• 1 tsp cannabis hot sauce (or THC sriracha)
• 2 Tbsp honey
• 1 tsp kosher salt
• 1 Tbsp fresh cracked pepper
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp dry mustard
• pinch cannabis pollen

INSTRUCTIONS

1. In a mixing bowl combine all the ingredients and mix well to incorporate all of the dry spices.
2. Place in a non-reactive container and refrigerate for 6 hours prior to use.

*Use liberally as a dip or on a sandwich, preferably a fried chicken sandwich, or as fry sauce. It’s delish either way.

More recipes from Chef Sebastian Carosi: