Crispy, golden fried chicken meets sweet-and-tangy pickled peaches in this bold Southern-inspired sandwich. Each bite layers tender, juicy chicken with a bright punch of heat and a hint of summer sweetness, all tucked inside a toasted brioche bun. It’s comfort food with a peachy twist - messy, crunchy, and completely irresistible!

Serves: 4

Ready in: 1 hour, 35 minutes

Ingredients:

Fried Chicken:

• 3 cups buttermilk, divided
• 4 tablespoons hot sauce, divided
• 4 boneless, skinless chicken breasts
• 2 cups all-purpose flour
• 1 tablespoon seasoned salt
• Vegetable oil, for frying chicken
• ½ cup mayonnaise
• 4 brioche buns, split and toasted
• Quick Pickled Peaches
  

Quick Pickled Peaches:

• ½ cup apple cider vinegar
• 2 teaspoons granulated sugar
• ½ teaspoon kosher salt
• ¼ teaspoon fennel seeds
• 1 large peach, sliced
  

Instructions:

1. For the pickled peaches, combine vinegar, sugar, kosher salt, and fennel seeds in a small saucepan. Bring to a boil, and remove from heat. Add peach slices, and cool to room temperature.
2. Stir together 2 cups of the buttermilk and 3 tbsp. of the hot sauce in a medium bowl. Add chicken, tossing to coat. Cover and refrigerate for at least 1 hour.
   
3. Whisk together flour and seasoned salt in a shallow dish. Place remaining 1 cup buttermilk in another shallow dish.
4. Remove chicken from marinade; discard marinade. Working with 1 piece at a time, place chicken in flour, coating completely, and shake off the excess. Coat in buttermilk, then return to flour mixture, tossing to coat completely. Set on a plate or baking sheet. Repeat with remaining chicken.
   
5. Heat oil to a depth of 3 inches in a large Dutch oven or deep cast-iron skillet to 350°F. Add chicken and cook, turning occasionally, until golden brown and thermometer inserted in thickest part of chicken registers 165°F. Transfer chicken to a paper towel lined plate (or baking sheet), and season with salt and pepper.
   
6. Stir together mayonnaise, a pinch of salt and pepper, and the remaining 1 tbsp. Of hot sauce. Spread evenly on the cut part of the buns. On each bottom bun, add a piece of chicken, a few pickled peach slices, and the tops of the buns. Serve immediately.
   

Tip: If you can’t find small chicken breasts, you can cut them in half cross-wise and pound them to ½ inch thickness!