1 boneless, skinless chicken breast (or more, you'll probably have enough flour coating for a few)
1/4 cup pickle juice (sour dill is my favorite)
1/4 cup milk
1/2 cup flour
1 tablespoon powdered sugar
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon dried basil
Optional: up to 1/2 teaspoon cayenne pepper for a spicy sandwich
Oil for frying (about a cup)
Pound breast(s) flat. Cut breast in half. Marinade in pickle juice for 30 minutes to an hour. Mix dry ingredients. Dip each breast in egg/milk mixture, then coat in flour mixture. Fry 'em up till crust is brown. Put on toasted, buttered buns and eat.
I usually add some lettuce and tomato slices.
Submitted by: Pete on July 26, 2012, 3:38 pm
This recipe is included in 1 recipe book.
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