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Chicken Sandwich
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Chicken Sandwich

Course Lunch, Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Author Pam - For the Love of Cooking

Equipment

  • Cast Iron Skillet
  • Wire Cooling Rack with Baking Sheet

Ingredients

Chicken Marinade:

  • 1 breast of chicken, cut into three equal-sized pieces
  • ½ cup dill pickle juice
  • ¼ cup buttermilk
  • ½ tbsp hot sauce

Sauce:

  • ¼ cup mayonnaise
  • 1-2 tbsp ketchup, to taste
  • Splash of pickle juice (or vinegar), to taste

Other Ingredients:

  • 1 large egg, well-beaten
  • ½ cup flour
  • 1 tbsp powdered sugar
  • Garlic powder, to taste
  • Paprika, to taste
  • Onion powder, to taste
  • Cayenne pepper, to taste
  • Sea salt and freshly cracked pepper, to taste
  • Vegetable oil

For Serving:

  • 3 hamburger buns, buttered & toasted
  • Lettuce
  • Tomato, sliced
  • Pickle slices

Instructions

  • Prepare the chicken by cutting the chicken breast in half crosswise, then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken. 
  • Make the brine by combining the pickle juice, buttermilk, and hot sauce in a zip-lock bag or dish. Add the chicken pieces to the brine and marinate for at least 30 minutes.
  • Make a sauce if desired by mixing the mayonnaise, ketchup, and pickle juice until well combined. Set aside to allow flavors time to mingle.
  • Drain the chicken well from the brine and place the pieces on paper towels to dry off the extra moisture. 
  • Make a dredging station by setting up a bowl with a well-whisked egg. In another bowl, combine the flour, powdered sugar, garlic powder, paprika, onion powder, cayenne pepper, sea salt, and freshly cracked pepper to taste; mix well.
  • Heat the oil by adding enough to coat the bottom of your cast-iron skillet and heat it over medium-high heat.
  • Dredge both sides of the chicken pieces evenly, first in the flour, next in the egg, and lastly in the flour again.
  • Cook the chicken by placing the pieces directly into the HOT skillet and carefully cooking for 5-6 minutes per side, or until golden brown and cooked through.
  • Remove the chicken from the skillet and place it on a wire cooling rack over a baking sheet to drain.
  • Serve chicken immediately on a toasted & buttered burger bun with lettuce, tomato, pickles, and sauce. Enjoy.