This chicken dish features crispy, golden-brown chicken pieces marinated in a tangy blend of pickle and banana pepper juices, then breaded with a savory mixture of flour, garlic, and onion powders. Served with a creamy, roasted banana pepper aioli, this dish combines rich, spicy flavors with a hint of sweetness from sorghum and elderberry jam — perfect for any occasion.
recipe 
yields
Serves 4-6
1½ cups pickle juice
1½ cups banana pepper juice
3 large pieces of chicken (breast/thigh)
4 small pieces of chicken (wing/drum)
2 large banana peppers, roasted
4 teaspoons banana pepper juice
½ cup mayonnaise
2 tablespoons sour cream
Salt and pepper to taste
4 cups all-purpose flour
2 tablespoons black pepper
4 tablespoons kosher salt
4 tablespoons garlic powder
2 tablespoons onion powder
4 cups cooking lard
1 pound butter
4 tablespoons sorghum
4 teaspoons elderberry jam
Make the Pickle Marinade:
Make the Banana Pepper Aioli
Make the Breading:
steps
Make the Pickle Marinade:
- Marinate chicken pieces in the juices overnight.
Make the Banana Pepper Aioli:
- Mince banana peppers and remove seeds.
- Place banana peppers into mixing bowl and combine with brine, mayonnaise, and sour cream.
- Salt and pepper to taste.
Make the Breading:
- Combine first five ingredients for seasoned flour in a bowl. Set aside.
- Heat lard in a medium cast iron pan. Melt butter separately.
- Coat the chicken in melted butter, then press the chicken into the seasoned flour, coating both sides evenly.
- Place breaded chicken into the medium-heat lard in the cast iron skillet.
- Once golden brown, turn over and repeat until chicken reaches an internal temperature of 165 degrees for 15 seconds.
- Once fully cooked, remove from heat and top with sorghum and aioli.
- Serve with elderberry jam with chicken on the plate.
Date Published: 10.02.24
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Recipe by
Dustin Staggers, The Monkey Wrench
