Ingredients:

  • 120ml dill pickle juice
  • 90ml whole milk
  • 450g chicken breasts, halved and pounded to 1/2-inch thickness
  • 125g all-purpose flour
  • 30g cornstarch
  • 10g powdered sugar
  • 5g smoked paprika
  • 5g black pepper
  • 3g garlic powder
  • 3g celery salt
  • 1 large egg
  • 4 brioche buns
  • 12 dill pickle chips
  • 14g salted butter

Instructions:

  1. Place the pounded chicken pieces into a zip-top bag with 120ml pickle juice and 60ml milk. Marinate for 30 to 120 minutes.
  2. In a shallow bowl, whisk together the flour, cornstarch, powdered sugar, paprika, black pepper, garlic powder, and celery salt.
  3. In a separate bowl, whisk the egg with the remaining 30ml of milk to create an egg wash.
  4. Remove chicken from brine. Dip each piece into the egg wash, then press firmly into the flour mixture using the heel of your hand to ensure a thick coating.
  5. Heat oil in a heavy-bottomed skillet to 350°F. Fry chicken for 3-4 minutes per side until the internal temperature reaches 165°F and the crust is golden brown.
  6. Transfer chicken to a wire cooling rack to rest for 2 minutes.
  7. Toast brioche buns with a light spread of butter and assemble with three pickle chips per sandwich.