Preparation Time: 15 minutes + 30 minutes to marinate
Cook Time: 15 minutes
Cut: Boneless chicken
Ingredients
2 large boneless chicken breasts, filet removed
½ cup (125 ml) pickle juice
1 egg
½ cup (125 ml) milk
1 cup (250 ml) flour
½ tsp (2.5 ml) salt
1 tsp (5 ml) paprika
½ tsp (2.5 ml) black pepper
½ tsp (2.5 ml) celery salt
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) dried basil
2 tsp (10 ml) dried rosemary, if desired
½ cup (125 ml) canola oil
Suggested toppings:
½ cup (125 ml) mayonnaise or burger sauce
4 brioche burger buns, toasted
4 slices pepper or Monterey jack cheese
4 slices cooked bacon
Tomatoes, lettuce, red onion, sweet pickles
Preparation
Slice each chicken breast through the middle to create four filets. Place filets in pickle juice and marinate for 30 minutes.
In a small bowl, beat egg with milk. In a shallow dish, combine flour, salt and spices. Heat oil to 350For medium high in a frying pan.
Dip each filet into egg/milk, then into flour mixture. Shake off excess and gently place in hot oil. Fry for three to four minutes each side. Remove from oil, ensure thickest part of chicken meat read 165F (74C) on meat thermometer, place on paper towel to drain.
Assemble sandwiches on brioche buns with mayonnaise or burger sauce, cheese, bacon, tomato, lettuce, red onion, and sweet pickles.
