Fried Chicken Sandwich

Fried Chicken Sandwich

Five in 25

Serves 2

Five Ingredients

2 ~8 oz chicken breasts

¼ cup dill pickle juice plus 3-4 pickles per sandwich

1 cup buttermilk

2 brioche buns

1 T honey

From the Pantry

1 T Dijon mustard

¾ cup flour

1 cup olive oil (you can substitute vegetable or canola oil)

Cut the narrow end off the chicken breasts and save for another use (about 2/3 of the breast should be left intact).  Pound the chicken breasts to thin them to about ¾ of an inch in thickness.  Place them in a bowl and season generously with salt and pepper.  Add the pickle juice and buttermilk and mix everything to combine.  Use a bowl or dish small enough so that the marinade can cover the breasts.  Leave to marinate for 5 minutes (up to overnight if not in a rush).

Mix the honey and mustard in a bowl.  Taste and add more honey or mustard to your taste depending on if you want a sweet or spicy honey mustard.

Add the olive oil to a small sauté pan over medium high heat and bring to 350 degrees. 

Add the flour to a plate and dredge the chicken in the flour, thoroughly coating the chicken with flour. 

Fry the chicken for 3-4 minutes a side in the hot oil until golden brown and cooked through to 160 F internally.  We recommend frying one breast at a time since we’re using a small pan and small amount of oil but if your using a larger pan and more oil you can fry 2-4 at a time.

Toast the buns and add the honey mustard to the bottom bun.  Add the chicken followed by a few pickles to each sandwich then the top bun.

Serve with chips, fries, or other side of your choice.