Crispy Chicken Sandwich with Pickles

1. 1

   Place each chicken breast between two sheets of heavy plastic on a sturdy, level surface. Pound firmly with the smooth side of a meat mallet until evenly thick. Cut each breast in half and transfer to a bowl. Pour pickle brine over the top and let sit for 1 hour.

2. 2

   Meanwhile, combine flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.

3. 3

   Whisk the eggs and milk together in a separate bowl.

4. 4

   Drain the liquid from the chicken and give it a brief rinse. Shake off any excess liquid from the chicken.

5. 5

   Heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C).

6. 6

   Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, and coat again with the flour. Dip each piece a second time if desired.

7. 7

   Deep-fry the chicken, a few pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted in the center should register at least 165 degrees F (74 degrees C).

8. 8

   Set the chicken on a cooling rack placed over a baking sheet to rest for 5 minutes. While it rests, lightly butter each sandwich bun and toast them in a skillet.

9. 9

   Place 2 pickle slices on the bottom of each bun, add a piece of chicken, then top with the other bun. Repeat to assemble the remaining sandwiches.

• Calories 742.25 kcal High
• Protein 38.08 g Good Source
• Carbs 47.78 g Moderate
• Total Fat 44.79 g High
• Saturated Fat 3.51 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 160.03 mg High
• Sodium 473.95 mg High
• Fiber 2.45 g Low Source
• Sugar 6.57 g Moderate
• Added Sugar 1.64 g Low Source
• Calcium 146.98 mg Moderate
• Iron 4.0 mg Good Source
• Potassium 137.62 mg Low Source
• Vitamin A 45.62 mcg_rae Low Source
• Vitamin C 0.09 mg Low Source
• Vitamin D 1.04 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten