Crispy Chicken Sandwich with Pickle Envy Dill Slaw & Hot Honey Drizzle

Serves 2 | Ready in 30–35 minutes

Juicy fried chicken meets tangy pickle slaw and a sweet-heat finish, all tucked into a pillowy bun. This sandwich is Southern comfort with a crunchy, probiotic-packed twist.

Ingredients:
For the Chicken:

2 Deeply Rooted Ranch boneless skinless chicken thighs

½ cup buttermilk or yogurt thinned with water

½ cup flour

¼ cup cornmeal (optional, for crunch)

Salt, pepper, and smoked paprika

High-heat oil for frying (like sunflower or avocado)

Pickle Slaw:

½ cup Pickle Envy Classic Kosher Dill Pickles , finely chopped

1 cup shredded cabbage or slaw mix

2 tbsp pickle brine

1 tbsp TexasOlive Oil

1 tsp Dijon or whole grain mustard

Cracked black pepper to taste

Assembly:

2 brioche or sourdough buns

2 tbsp Keepers Harvest Hot Honey (or honey + chili flakes)

Optional: sliced ??tomato, butter lettuce, or extra pickle chips

Instructions:
Marinate the Chicken:
Season chicken thighs with salt, pepper, and paprika. Submerge in buttermilk or yogurt mixture and let sit for at least 15 minutes (or up overnight in the fridge).

Make the Slaw:
Toss shredded cabbage, chopped pickles, pickle brine, olive oil, mustard, and pepper in a bowl. Let sit while you prepare the rest.

Fry the Chicken:
Mix flour, cornmeal, and a pinch of salt/pepper in a shallow bowl. Dredge marinated chicken until well coated.
Heat ½" oil in a skillet over medium-high. Fry chicken until golden and crispy, about 4 minutes per side. Drain on a rack or paper towel.

Toast & Assemble:
Lightly toast the buns. Spread with hot honey, then layer: crispy chicken, a generous scoop of dill pickle slaw, and any optional toppings.

Serve:
Serve warm with kettle chips or a fresh green salad—and extra Pickle Envy pickles on the side, of course.