Ingredients
Scale
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3 boneless, skinless chicken breasts
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12 dill pickle slices + brine
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1 cup all-purpose flour
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2 tbsp powdered sugar
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1 tsp salt
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Paprika (to taste)
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½ tsp black pepper
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½ tsp celery salt
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½ tsp dried basil
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2 large eggs
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Milk (splash for egg wash)
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Peanut oil (for frying)
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2 tbsp butter (for buns)
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6 sandwich buns
Instructions
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Pound chicken to even thickness and cut in half. Marinate in pickle brine for 1 hour.
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Mix flour, powdered sugar, salt, and spices. In another bowl, whisk eggs with milk.
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Rinse chicken lightly, then dredge in flour, dip in egg wash, and coat again in flour.
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Fry at 350°F until golden, 2–3 mins per side, until internal temp hits 165°F.
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Let rest on a rack for 5 mins. Butter and toast buns. Assemble with 2 pickles and chicken on each. Serve hot!
- Prep Time: 20 mins
- Cook Time: 10 mins
Nutrition
- Calories: 405 per serving
- Sodium: 1440mg per serving
- Fat: 20g per serving
- Carbohydrates: 183g per serving
- Protein: 17g per serving