Fried Chicken Sandwich

Ingredients

• skinless, boneless chicken breast halves
• dill pickle slice s, with brine
• peanut oil for frying
• cup all-purpose flour
• tablespoon spowdered sugar
• teaspoon salt
• paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried basil
• large eggs
• milk
• tablespoon sbutter, softened
• sandwich buns

Instructions

1. Place each chicken breast between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
2. Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
3. Whisk eggs and milk together in another bowl.
4. Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
5. Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).
6. Dip each piece of chicken into the flour mixture, then into the egg milk mixture, then coat again with the flour. Dip each piece again, if desired.
7. Deep fry chicken, a few pieces at a time, until golden brown, 2 to 3 minutes per side. An instant read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
9. Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Tips

Nutrition data for this recipe includes the full amount of pickle brine marinade. The actual amount of marinade consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.