Chicken Sandwich, Fried

brine

• 2 large chicken breasts split in half
• 1/4 cup Morton table salt
• 1/4 cup sugar
• 1 qt water

spice mix

• 2 tsp paprika
• 2 Tbsp black pepper
• 1/2 tsp cayenne pepper

wet mix

• 1 cup milk
• 2 eggs

flour mix

• 1-1/2 cups flour
• 2 Tbsp powdered milk
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 2 tsp sugar

serve

• burger buns
• dill pickle slices

Split chicken breasts. One by one, place in a gallon zip top bag or cover with plastic wrap and pound to an even thickness, about 1/4 inch thick. Dissolve salt and sugar in water and place chicken and brine mixture in a zip top bag, then refrigerate for 45 minutes to 1 hour.

Turn on a deep fryer to 350 degrees.

Pat chicken dry with paper towels, then place aside. Blend spice mix in a mixing bowl, then wet mix in a mixing bowl. Add flour mix ingredients to a medium/large bowl, and add 2 Tbsp of the spice mix to it, then blend well.

Press the chicken into the spice mix but don't heavily coat, then dip in the milk mix. Let the milk mix drain off before placing chicken in the flour mix. Press down and cover each side well. Shake excess flour mix off, then place in the fryer for 4 minutes. Place on a plate with paper towels.

Cut chicken to fit nicely on toasted buns with several slices of pickles underneath, wrapping each sandwich in foil for 5 minutes before serving to steam the buns.