1breast of chicken, cut into three equal-sized pieces
½cupdill pickle juice
¼cupbuttermilk
½tbsphot sauce
Sauce:
¼cupmayonnaise
1-2tbspketchup, to taste
Splash of pickle juice (or vinegar), to taste
Other Ingredients:
1largeegg, well-beaten
½cupflour
1tbsppowdered 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:
3hamburger 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.
Combine the pickle juice, buttermilk, and hot sauce together 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 together very well. 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 very well.
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.
Add enough oil 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.
Place the pieces directly into the HOT skillet and carefully cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a wire rack over a baking sheet to drain.
Serve chicken immediately on a toasted & buttered burger bun with lettuce, tomato, pickles, and sauce. Enjoy.