Fried Chicken Sandwich recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 3 skinless, boneless chicken breast halves 12 dill pickle slices, with brine peanut oil for frying 1 cup all-purpose flour 2 tablespoons powdered sugar 1 teaspoon salt paprika ½ teaspoon ground black pepper ½ teaspoon celery salt ½ teaspoon dried basil 2 large eggs milk 2 tablespoons butter, softened 6 sandwich buns
Nutrition Info
- 404.7 caloriescarbohydrate: 183.2 gcholesterol: 105.3 mgfat: 19.9 gfiber: 1.6 gprotein: 16.5 gsaturatedFat: 5.4 gservingSize: -sodium: 1440.4 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Fried Chicken Sandwich
Directions
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Place each chicken breast between 2 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.
Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
Whisk eggs and milk together in another bowl.
Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
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.
Deep-fry chicken, 3 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).
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.
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.