
Yields:
1
Total Time:
30 mins
A recipe that's even better than the original.
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Ingredients
- 1
large egg
- 1/2 cup
milk
- 1 tsp.
paprika
- 2 Tbsp.
water
- 1 cup
all-purpose flour
- 1/2 cup
whole wheat flour
- 1 Tbsp.
powdered milk
- 1 Tbsp.
powdered sugar
- 1/4 tsp.
baking soda
- 1/4 tsp.
dry mustard
kosher salt
Freshly ground black pepper
- 2 cups
peanut oil, for frying
- 2
boneless skinless chicken breasts
Pickles, for serving
Butter, for bread
- 2
Hamburger buns
Directions
- Step 1In shallow baking dish, whisk egg, milk, ½ teaspoon paprika, and water together. In another baking dish, whisk both flours, powdered milk, powdered sugar, baking soda, dry mustard, and remaining ½ teaspoon paprika and season with salt and pepper.
- Step 2Meanwhile, heat about 2" of peanut oil to 325° in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
- Step 3Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
- Step 4Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.
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