Ingredients:
2 boneless, skinless chicken breasts
1/2 cup pickle juice
1/2 cup milk
1/2 cup buttermilk
1 large egg
1 cup all-purpose flour
1 tablespoon powdered sugar
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon baking powder
Peanut oil, for frying
4 buttered hamburger buns
Dill pickle slices
Directions:
I. Start by slicing each chicken breast in half horizontally to create four thin cutlets. Place them in a zip-top bag with the pickle juice and marinate in the refrigerator for 30 minutes to 1 hour.
II. In a shallow dish, whisk together the milk, buttermilk, and egg. In another shallow dish, combine the flour, powdered sugar, paprika, salt, pepper, garlic powder, onion powder, and baking powder.
III. Heat the peanut oil in a large skillet or deep fryer to 350°F (175°C).
IV. Remove the chicken from the pickle juice, pat dry, and dip each piece in the milk mixture, then dredge in the flour mixture, pressing to coat well. Dip the chicken back in the milk mixture and dredge in the flour mixture again for a double coating.
V. Fry the chicken in batches for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
VI. Toast the buttered hamburger buns until golden. Assemble each sandwich with a fried chicken cutlet and a few dill pickle slices. Serve hot and enjoy!
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 1 hour 5 minutes
Kcal: 500 kcal per serving
Servings: 4
