chicken sandwich

Pickle Brine Chicken Sandwich

Pickled Brine Chicken on a brioche bun with tangy citrus slaw, Kogi serrano chili garlic aioli and bread and butter pickles. Served with tater tots with Kogi salsa roja.


  • 1/2 cup slaw mix
  • 1 fl-oz lemon vinaigrette
  • 1 fl-oz lime vinaigrette
  • 1 ea chicken thighs
  • 1 oz pickle juice
  • 1 oz buttermilk
  • 1/2 cup seasoned flour
  • 1 ea brioche rill
  • 4 fl-oz serrano chili aioli
  • 3 ea bread & butter pickles
  • 6 oz tater tots
  • 2 oz Kogi salsa roja


  • 4 fl-oz Kogi serrano chili sauce
  • 4 fl-oz garlic aioli


  1. Make citrus slaw by mixing cole slaw mix with lemon and lime vinaigrette.
  2. Marinate chicken thighs overnight in pickle juice.
  3. Remove and dip in butter milk, remove from butter milk and coat with seasoned flour. Deep fry at 350˚F until minimum internal temperature of 165˚F.
  4. Toast roll and brush both sides with serrano chili aioli. Place chicken on top, top with slaw and pickles. Serve with tater tots drizzled with salsa roja.


1. Place ingredients in small mixing bowl and blend well, and label, date and refrigerate.

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People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

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