2cupspickle juice(total juice from 32 oz pickle chips jar)
½cupmilk
1tablespoonhot sauce
1largeegg
1cupall purpose flour
2tablespoonspowdered sugar
2teaspoonssalt
1teaspoonpepper
1teaspoonpaprika
½teaspooncayenne pepper
Peanut oil for frying
4hamburger brioche buns
2tablespoonsbutter
8hamburger dill pickle chips
4iceberg or green leaf lettuce leaves
4tomato slices
4slicespepper jack cheese
Instructions
Add chicken to a large mixing bowl with pickle juice. Cover and place inside the refrigerator for 2 to 3 hours.
When done, drain chicken breast and pat dry.
Add oil to a large stovetop pan and allow it to heat up.
In a medium mixing bowl, beat together the milk, egg and hot sauce.
In another medium, shallow bowl, combine all dry ingredients. Mix well.
When your oil is heated, dunk each butterflied chicken breast into the egg mixture covering well.
Shake off any excess and dunk into flour mixture, covering completely. Work each piece through one at a time.
Carefully drop each piece of chicken into the oil and allow it to fry on either side for 3 to 4 minutes or until the chicken is golden brown. Repeat for each piece
Add butter and buns to a separate skillet over low-medium heat to toast.
Assemble your sandwich toasted bun first. Top with lettuce, tomato, chicken breast, pepper jack cheese, pickle, and top bun.
Recipe Tips
Be sure you don’t get your oil too hot. Otherwise your breading will burn before your chicken cooks. Test a small piece before frying an entire breast.This recipe works best with a breast butterflied. The chicken will expand while cooking so an entire breast may be too large to use.After breading the chicken, be prepared to fry it in the oil immediately. You don’t want the chicken to sit breaded. Otherwise, the flour will absorb.