Dill Pickle Brined, Crispy Chicken Sandwiches

Recipe made, written & photographed by the creators of the Point

Homemade fried chicken always looks daunting and messy. The key to stress-free frying sessions are a deep pan and having your husband (or wife, adult child, parent, cousin, neighbor, etc.) do the frying for you!

Since I like a mild pickle flavor, we only marinated the chicken breasts for about an hour. If you're really into that sour, salty pickle taste, marinate for the full 4 hours AND top with some extra pickles.

---

Dill Pickle Brined, Crispy Chicken Sandwiches

makes 4 sandwiches

Ingredients:

• 4 good quality buns

• 4 thinly sliced chicken breasts

• 1 1/2 cup dill pickle juice

• salt

• pepper

• 1 cup flour

• 2 tablespoons baking powder

• 1 teaspoon celery salt, or you can substitute garlic salt

• 1 teaspoon paprika

• 2 cups vegetable oil

Dressing

• 1/4 cup mayo

• 1/4 cup mustard

• 1/4 cup BBQ sauce

Toppings

• lettuce

• pickles

• red onions

• tomatoes

Instructions:

1. If your chicken breasts aren't already flattened, make sure to cover with plastic wrap and thin with the smooth side of a meat mallet.

2. Combine your three dressing ingredients and set aside: 1/4 cup mayo, 1/4 cup mustard, 1/4 cup BBQ sauce.

3. In a bowl with a lid, or a gallon sized bag, combine chicken breasts, 1 1/2 cup dill pickle juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Marinate in the fridge, covered, for 1 to 4 hours.

4. In a shallow dish, combine your 1 cup flour, 2 tablespoons baking powder, 1 teaspoon celery salt, 1 teaspoon paprika, and 1/4 teaspoon salt and pepper.

5. Remove chicken from the marinate and allow the excess to drip off. Coat your chicken in the flour mixture, making sure to cover each breast entirely. Then, dip back into the marinade mixture and once again with the flour breading. Place on a wire wrack over a cookie sheet and let stand while your oil heats.

6. In a large, deep pan, heat 2 cups of vegetable oil to 375F. Preheat oven to 300F, and line another cookie sheet with aluminum foil and a cooling rack. You'll use these to keep the first batch of chicken warm while cooking the second half.

7. Working with 2 chicken breasts at a time, place in your heated oil for about 2 1/2 minutes per side. Use an instant read thermometer to check temp, which should be around 165F. The first batch can be a little under as they'll be sitting and cooking some more in the warmed oven.

8. Remove your cooked chicken breasts and place on your prepared baking sheet. Place in oven as you repeat with your next batch.

9. Serve on good quality buns and top with your sauce, lettuce, tomatoes, onions, and additional pickles.