Ingredients You’ll Need
For the Chicken Marinade
- Chicken breasts: Use boneless skinless chicken breasts sliced into sandwich-size cutlets.
- Dill pickle juice: Adds tangy flavor and helps tenderize the chicken.
- Buttermilk: Helps keep the chicken moist and helps the coating stick.
- Egg: Adds richness and helps create a thicker coating.
- Hot sauce: Optional, for a mild spicy kick in the marinade.
For the Crispy Coating
- All-purpose flour: Creates the base of the crispy breading.
- Powdered sugar: Adds a subtle sweetness and helps the crust brown beautifully.
- Paprika: Adds color and mild warm flavor.
- Garlic powder: Adds savory depth.
- Onion powder: Gives the coating a rounded flavor.
- Salt: Seasons the breading so the chicken tastes flavorful.
- Black pepper: Adds classic seasoning.
- Cayenne pepper: Optional, for a spicy version.
- Baking powder: Helps the coating become lighter and crispier.
For Frying and Assembly
- Peanut oil or neutral oil: Peanut oil gives classic flavor, but canola, vegetable, or avocado oil also work.
- Soft hamburger buns or brioche buns: A soft bun balances the crispy chicken.
- Butter: For toasting the buns until golden.
- Dill pickle chips: Classic, simple, and essential for the sandwich flavor.
- Optional sauce: Mayo, honey mustard, ranch, spicy mayo, or copycat-style sauce.
Best Chicken Tip
Pound the chicken cutlets to an even thickness so they fry evenly. If one side is too thick, the coating may brown before the center is cooked.
Best Coating Tip
Press the flour coating firmly onto the chicken. For extra crispy texture, dip the chicken back into the marinade and coat it a second time.
Allergy Note
If you are cooking for someone with a peanut allergy, do not use peanut oil. Choose a safe neutral oil such as canola, vegetable, or avocado oil.
