Pickle-Brined Crispy Chicken Sandwich
Pickle-brined fried chicken with that craggy golden crust — the cult sandwich, homemade.
- Total
- 35 min
- Serves
- 4
The famous fried chicken sandwich, decoded for the home kitchen: chicken breast brined in pickle juice for that signature tang, dredged in a paprika-and-celery-salt flour with a whisper of powdered sugar, and fried to a craggy gold. Serve on a soft buttered bun with pickles — the lines start forming at your kitchen door.
Ingredients
- 1 Chicken Breast
- 1/4 cup Pickle Juice
- 1 Egg
- 1/4 cup Milk
- 1/2 cup Flour
- 1 tbs Icing Sugar
- 1/2 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Garlic Powder
- 1/4 tsp Celery Salt
- 1/2 tsp Cayenne Pepper
- 1 cup Olive Oil
- 1 Sesame Seed Burger Buns
Instructions
- Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
- Cut into two pieces, as even as possible.
- Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
- Beat the egg with the milk in a bowl.
- Combine the flour, sugar, and spices in another bowl.
- Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
- Heat the oil in a skillet (1/2 inch deep) to about 345-350.
- Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
- Blot on paper and serve on toasted buns with pickle slices.
Nutrition (per serving)
- Calories
- 600
- Protein
- 30 g
- Fat
- 35 g
- Carbs
- 40 g
Adapted from hilahcooking.com. Rewritten and re-photographed by MealIdeas.
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