A recipe that’s even better than the original.
Contents
Ingredients
- 1large egg
- 1/2 c.milk
- 1 tsp.paprika
- 2 tbsp.water
- 1 c.all-purpose flour
- 1/2 c.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 c.peanut oil, for frying
- 2boneless skinless chicken breasts
- Pickles, for serving
- Butter, for bread
- 2Hamburger 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.
