Ingredients
Equipment
Method
Instructions:
- Begin by placing the butterflied chicken breasts in a large mixing bowl. Pour the pickle juice over the chicken, ensuring it is fully submerged. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
- In another bowl, whisk together the milk, hot sauce, and egg until well combined. In a separate bowl, mix the flour, powdered sugar, salt, pepper, paprika, and cayenne pepper to create a flavorful coating for your chicken.
- In a large frying pan or deep skillet, heat about 1 inch of peanut oil over medium-high heat. You can test if the oil is ready by dropping a small amount of the breading mixture into the oil; if it sizzles, you’re good to go!
- Remove the marinated chicken from the pickle juice and pat it dry with paper towels. Dip each piece into the milk mixture, allowing any excess to drip off, then dredge it in the flour mixture, ensuring it is fully coated. Repeat this process for both chicken breasts.
- Carefully place the breaded chicken into the hot oil. Fry for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
- In a separate skillet, melt the butter over medium heat. Place the brioche buns cut side down and toast until golden brown. This will add an extra layer of flavor and texture to your sandwich.
- To assemble, place a piece of fried chicken on the bottom half of each toasted bun. Top with a slice of pepper jack cheese, followed by the dill pickle chips, lettuce leaves, and tomato slices. Finally, crown your creation with the top half of the bun.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- If you prefer a milder flavor, use regular cheddar cheese instead of pepper jack.
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.