Ingredients

The following ingredients have 4 Servings
  • 1 boneless (skinless chicken breast (we get 3 patties per breast))
  • 1/4 cup dill pickle juice
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup flour
  • 1 tbsp powdered sugar
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp celery salt
  • 1/4 tsp dried basil
  • tiny dash of cayenne
  • 1 cup Oil for frying
  • Buns (buttered and lightly toasted)

Instruction

  • Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until it’s only about ½ inch thick all around.
  • Cut the breast into two, or three, pieces, as evenly as possible.
  • Marinate the chicken in pickle juice for at least 30 minutes, and up to one hour.
  • 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 seasoned flour mixture on both sides.
  • Heat the oil in a skillet (1/2 inch deep) to about 345-350 degrees.
  • Fry each cutlet for 2 minutes on each side, or until golden brown on the outside and cooked through.
  • Remove from the skillet onto paper towels. Blot to remove any excess oil, and serve on toasted buns with pickle slices.