Categories: Salad
Ingredients
- 6 pieces cold fried chicken
- 2 stalks celery, finely chopped
- 2 scallions, thinly sliced
- 1 medium dill pickle, finely chopped, plus 1/3 cup plus 2 tablespoons dill pickle brine
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon yellow mustard
- Hot sauce, for seasoning
- Kosher salt
- Potato rolls, for serving
Directions
- Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups).
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Set aside 1 tablespoon each of the celery, scallions and pickle.
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Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle.
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Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you’d like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce.