Ingredients
- Chicken Breast (1 piece)
- Pickle Juice (1/4 cup)
- Egg (1)
- Milk (1/4 cup)
- Flour (1/2 cup)
- Icing Sugar (1 tablespoon)
- Paprika (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Black Pepper (1/4 teaspoon)
- Garlic Powder (1/4 teaspoon)
- Celery Salt (1/4 teaspoon)
- Cayenne Pepper (1/2 teaspoon)
- Olive Oil (1 cup)
- Sesame Seed Burger Buns (1)
Instructions
Steps
- Start by wrapping the chicken breast in plastic wrap and gently pound it to about 1/2 inch thickness using the flat side of a meat tenderizer.
- Cut the chicken into two equal pieces.
- Marinate the chicken in pickle juice for 30 minutes to 1 hour. For an extra kick, add a teaspoon of Tabasco sauce.
- In a bowl, whisk together egg and milk.
- In another bowl, mix together flour, icing sugar, paprika, salt, black pepper, garlic powder, celery salt, and cayenne pepper.
- Dip each piece of chicken into the egg mixture on both sides, then coat thoroughly with the flour mixture.
- Heat olive oil in a skillet to about 345-350°F (around 175-180°C), ensuring the oil is about 1/2 inch deep.
- Fry each chicken cutlet for 2 minutes on each side or until golden brown and fully cooked.
- Remove from the skillet and let drain on paper towels. Serve on toasted sesame seed burger buns with pickle slices on top.