Pickle-Brined Chicken Sandwich

With our local Chic-Fil-A being shut down for a good part of 2 months now, I needed my chicken sandwich fill. I decided since I can’t get one there, I can just make it myself, without all the extreme beliefs attached. I got this idea after having some leftover pickle juice, instead of throwing it out, I decided to brine some chicken breast in it overnight. It may have been my best idea yet. Serve with french fries and you can leave out the ‘my pleasure’.

Ingredients

• 2 Chicken Breast
• 32 oz Pickle Juice, I used Grillos, but Claussen’s would also be good, or just whatever you have, I’m a pickle snob
• 2 Cloves Garlic, smashed and roughly chopped
• Handful fresh dill
• 1/2 Cup Flour
• 1/3 Cup Cornmeal
• 1 TBSP Chili Powder
• 1 TSP Paprika
• Salt & Pepper
• 2 Eggs
• 1/2 Cup Vegetable/Canola Oil, enough to cover the pan
• Lettuce
• Tomato, Sliced
• Pickles, Sliced
• Mayo

Let’s Get Cooking

We are brining overnight, if you can’t do 24 hours, I would recommend at least 3. Pour the pickle juice into a large bowl, and add in the extra garlic + dill + washed and dried chicken breast. Cover the bowl with foil and place in the fridge overnight.

After the bringing, take the chicken out, rinse it off and pat dry.

Whisk two eggs in a bowl and set aside. On a plate mix together flour + cornmeal + paprika + chili powder + salt + pepper.

In a large pan with high sides, add in the oil and heat on MED-HIGH.

While the oil is heating, dredge the chicken, first in the egg then flour, making sure the chicken is fully covered. Once the oil is hot, carefully add in the chicken, cooking for about 3-4 minutes on each side.

When the chicken is fully cooked, remove it and place on a paper towel-lined plate. Let rest.

Prepare the toppings, toast your buns and cut the tomatoes, pickles, and wash the lettuce.

Build your perfect sandwich: bottom bun, lettuce, chicken, pickles, tomatoes, mayo, top bun.

Made with Love,

Hannah