For the chicken:
4 chicken breast halves
1 cup pickle juice
1/4 cup water
1/2 cup milk
1 large egg
peanut oil for frying
4 brioche buns
mayo/pickle for topping
For the breading:
1 cup all-purpose flour
3 Tablespoons powdered sugar
2 Tablespoons potato starch (corn if you don’t have potato)
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon baking powder
Combine the pickle juice and water in a gallon sip top bag. Add the chicken breast halves and marinate for at least 30 minutes, overnight if possible.
In a large bowl mix the breading ingredients together: flour, powdered sugar, paprika, black pepper, chili powder, salt, and baking powder.
In another bowl mix the milk, and egg.
Add enough oil to submerge the chicken a large pot or saucepan and heat oil to about 350 degrees F.
Dip the marinated chicken into the egg mixture, and then coat in the flour breading mixture. Repeat a 2nd time.
Place chicken in hot oil and fry for 3-4 minutes, turn then fry for another 3-4 mins (internal breast temp at least 165 F)
Remove to cooling rack to dry.
MANGA! Toast the brioche buns. Smooth top and bottom with mayo and dig in!
A New York based writer, producer and comedian, Mike can be seen as a recurring character on BET’s hit show, “The Game”, in 2016 feature film “American Dirtbags” (watch for FREE on Amazon.) and as the host of the "Flavor Makers" cooking show now streaming.
Mike finds his humor from his everyday life experiences mixed with his internal struggle with health, crippling paranoia and his longing for that perfect girl who he will inevitably blow it with.
Mike also speaks around the country to businesses about creating funny content for their brand, many of which retain Mike as a marketing and content consultant.
Mike currently resides in Astoria, NY.