Combine the pickle juice and 1/2 cup milk in a zipper bag then add the chicken, zip and shake. Allow to marinate in the fridge for 30 minutes to 1 hour.
Mix the egg and the 1 TBSP milk in a shallow bowl then in a separate shallow bowl combine the flour, powdered sugar, and a dash of black pepper.
Once chicken has marinated remove from marinade and pat dry with paper towels.
Heat the oil in a dutch oven or skillet to 350° F.
Dredge the chicken in the flour mix, then the egg mix, then back into the flour mix. Shake off any excess then carefully add to the hot oil. Repeat with the second piece of chicken.
Fry one side until well browned and crispy, 3 to 4 minutes then turn and fry on second side, about 3-4 more minutes. Cook until at least 165° F internal temperature.
Toast the buns then serve the chicken in between the buns with mayo and pickles.
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