1 lb. boneless chicken breast, thinly sliced
1 c. pickle juice
1 c. flour
2 tbsp. powdered sugar
1/2 tsp. celery salt
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. smoked paprika
1 tsp. black pepper
coarse salt
2 eggs
1/4 c. milk
canola oil for frying
1/2 c. mayonnaise
2 tbsp. ketchup
4 brioche rolls
sliced pickles
lettuce
Marinate chicken in pickle juice for an hour.
Mix together dry ingredients (except for coarse salt) on a plate or shallow dish.
Whisk together eggs and milk.
Drain juice from chicken and pat dry.
Heat 2 inches of oil in a frying pan over medium heat.
Use the end of a wooden spoon to test oil. Oil is ready when spoon creates bubbles.
Soak chicken in egg, dredge in flour mixture and transfer to oil.
Fry for 3-4 minutes on each side then drain on paper towels. Sprinkle with salt.
Whisk together mayonnaise and ketchup and set aside.
Place lettuce on roll, top with chicken, spread mayonnaise mixture over the chicken and top with sliced pickles.
We served it with homemade coleslaw on the side.
Recipe for coleslaw is under salads.
