Almost Famous Chicken Sandwiches

By khojnicki

Ingredients

• 2 skinless boneless chicken breasts
• Kosher salt and freshly ground pepper
• 1 tsp paprika
• Peanut oil, for frying
• 1 large egg
• 1/2 c nonfat milk
• 3/4 c all purpose flour
• 1/4 c whole wheat flour
• 1 tbsp malted milk powder
• 1 tbsp plus 1 tsp confectioner's sugar
• 1/4 tsp baking soda
• 1/4 tsp dry mustard
• 1 sour pickle, cut into 8 slices plus 1 tbsp pickle juice from the jar
• 2 tsp white vinegar
• 4 soft hamburger buns, split
• 1 tbsp unsalted butter

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Cut the chicken horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy duty plastic wrap and pound to 1/8" thick with a mallet. Season the chicken with 1 tsp salt and 1/2 tsp each pepper and paprika.

Heat about 2" peanut oil in a heavy bottomed pot over medium heat until a deep fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tbsp water in a baking dish. Whisk both flours, the malted milk powder, confectioner's sugar, baking soda, dry mustard and the remaining 1 tsp salt and pepper and 1/2 tsp paprika in another dish. Toss the pickle slices, pickle juices and vinegar in a bowl and set aside.

Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.

Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered side down; spread with more butter. Put 2 pickle slices on each bun bottom, top with a piece of chicken and cover with the bun tops.