Chicken-Fried Chicken and Pickled Pepper Sandwiches
- 12 ounces small sweet peppers, such as baby bell peppers, Cubanelles, or banana peppers
- 1 bay leaf
- 1 tablespoon plus 1 teaspoon brown mustard seeds
- 1 1/4 teaspoons whole black peppercorns
- 1 1/4 cups cider vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 2 tablespoons plus 2 teaspoons kosher salt
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 tablespoon powdered sugar
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground mustard
- 2 (8- to 10-ounce) boneless, skinless chicken breasts
- 1 cup vegetable oil, for frying
- 1/2 cup mayonnaise
- 4 soft hoagie rolls, sliced in half horizontally
- 2 cups thinly sliced iceberg lettuce
- Produce
- Bay leaf (1)
- Iceberg lettuce (2 cups)
- Sweet peppers, small (12 ounces)
- Meat
- (8- to 10-ounce) boneless, skinless chicken breasts, boneless skinless (2)
- Condiments
- Cider vinegar (1 1/4 cups)
- Mayonnaise (1/2 cup)
- Mustard, ground (1/4 teaspoon)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking powder (1/4 teaspoon)
- Black pepper, freshly ground (1/2 teaspoon)
- Granulated sugar (1/3 cup)
- Kosher salt (3 tablespoons)
- Mustard seeds, brown (1 1/3 tablespoon)
- Paprika (1/2 teaspoon)
- Peppercorns, whole black (1 1/4 teaspoons)
- Powdered sugar (1 tablespoon)
- Vegetable oil (1 cup)
- Bread & Baked Goods
- Hoagie rolls, soft (4)
- Drinks
- Water (1 cup)
- Dairy
- Buttermilk (1/2 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published June 14, 2012 (8 months ago).
74 people saved this recipe.
