Instructions

• Filet 2 chicken breasts into 4 pieces of chicken and trim off any excess fat.
• Combine the chicken and pour 1 cup of pickle juice in a medium size bowl.
• Cover and refrigerate to marinate the chicken in the pickle juice for 30-60 minutes (or overnight).
• Remove the chicken from the refrigerator and drain off the pickle juice.
• In a separate bowl, whisk together 1 large egg and 1 cup milk.
• Then pour this mixture over the chicken.
• Then in a large ziplock bag, combine 1 cup all purpose flour, 1 Tbsp confectioners’ sugar, 1 tsp paprika, 1 tsp pepper, and 1 tsp salt.
• Drain the excess milk mixture off the chicken and place the chicken in the ziplock bag with the flour mixture.
• Seal the bag and then shake to thoroughly coat the chicken pieces in the flour mixture.
• Then heat the peanut oil or canola oil in a large pan over medium heat or in a fryer.
• Working in batches, add the chicken to the hot oil and cook until the chicken is golden brown and crispy (approximately 3-5 minutes).
• Once cooked, move the chicken to a plate lined with a paper towel to soak up the excess oil.
• Serve immediately while warm on the hamburger buns topped with the dill pickles and enjoy!