@EATMIKE LINKINBIO

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

 

 

 

1. 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.

2. In a large bowl mix the breading ingredients together: flour, powdered sugar, paprika, black pepper, chili powder, salt, and baking powder.

3. In another bowl mix the milk, and egg.

4. Add enough oil to submerge the chicken a large pot or saucepan and heat oil to about 350 degrees F. 

5. Dip the marinated chicken into the egg mixture, and then coat in the flour breading mixture. Repeat a 2nd time.

6. 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)

7. Remove to cooling rack to dry. 
    

MANGA! Toast the brioche buns. Smooth top and bottom with mayo and dig in!