Sous Vide Chicken: Season chicken breasts with salt and pepper. Place in a vacuum-seal bag with pickle brine and dry vermouth. Sous vide at 145°F (63°C) for 1.5 hours.
Make the Aioli: Prepare a pickle martini aioli by slowly whisking neutral oil into egg yolks while emulsifying. Stir in pickle juice, dry vermouth, lemon juice, and white pepper. Set aside.
Prepare the Coating: Crush panko breadcrumbs.
Fry the Chicken: Remove chicken from bag and pat dry. Dredge in panko breadcrumbs. Heat clarified butter in a skillet over medium-high heat. Fry chicken for 2-3 minutes per side, or until golden brown and crispy.
Assemble the Sliders: Slice potato rolls in half. Spread a generous amount of Pickle Martini Aioli on both sides of each bun. Place a fried chicken breast on the bottom bun, top with microgreens, and cover with the top bun. Serve immediately.
Ingredients
6
1.5 lbs680 gChicken breasts-boneless, skinless
2 tbsp30 mLPickle brine
1 tbsp15 mLDry vermouth
1/2 cup120 mLEgg yolks
1/4 cup60 mLNeutral oil
2 tbsp30 mLDill pickle juice
1 tbsp15 mLDry vermouth
1 tsp5 mLLemon juice
1/4 tsp1.25 mLWhite pepper
66Artisanal potato rolls
1/4 cup30 gMicrogreens
4 tbsp60 mLClarified butter
1/2 cup60 gPanko breadcrumbs
Equipment
Sous vide machine
Vacuum sealer
Immersion circulator
Skillet
Whisk
Instructions
Sous Vide Chicken: Season chicken breasts with salt and pepper. Place in a vacuum-seal bag with pickle brine and dry vermouth. Sous vide at 145°F (63°C) for 1.5 hours.
Make the Aioli: Prepare a pickle martini aioli by slowly whisking neutral oil into egg yolks while emulsifying. Stir in pickle juice, dry vermouth, lemon juice, and white pepper. Set aside.
Prepare the Coating: Crush panko breadcrumbs.
Fry the Chicken: Remove chicken from bag and pat dry. Dredge in panko breadcrumbs. Heat clarified butter in a skillet over medium-high heat. Fry chicken for 2-3 minutes per side, or until golden brown and crispy.
Assemble the Sliders: Slice potato rolls in half. Spread a generous amount of Pickle Martini Aioli on both sides of each bun. Place a fried chicken breast on the bottom bun, top with microgreens, and cover with the top bun. Serve immediately.
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