Ingredients:
2-3 large chicken breasts
For marinade:
1 1/2 cups buttermilk
Dash of hot sauce (Crystal or Louisiana)
1 Tblsp. dill pickle brine mix (powder)
For dipping:
2 eggs + leftover buttermilk marinade
For batter coating:
2 tsp paprika
1/2 tsp cayenne pepper
1 1/2 Tblsp Ranch powder
1/3 cup powdered sugar
1/2 cup cornstarch
1 1/2 cups all-purpose flour
2 Tblsp. powdered milk
1 tsp. salt
For sandwiches:
8 hamburger buns
1/2 stick melted butter
16 pickles
Preparation:
1. Slice chicken breasts into sandwich-size pieces and place in marinade. Shake to mix, and refrigerate for at least 2 hours.
2. Mix together batter coating, set aside in bowl to coat chicken.
3. Remove chicken from marinade, and pat dry.
4. Add two eggs to marinade mixture, and whisk well.
5. Put oil in saucepan on stove and heat to 350 degrees. Be sure oil is deep enough that chicken breasts can be fully submerged for cooking.
6. Drizzle 3 Tblsp. of marinade/egg mixture into batter/flour mixture. Rub with fingertips until the batter/flour mixture is coarse like wet sand.
7. Dip chicken in egg mixture, then in batter mixture. Shake off excess batter, then slowly lower into hot oil.
8. Cook, turning breasts occasionally until golden brown and crisp on all sides and chicken is cooked through.
9. Transfer to towel-lined plate or pan.
10. While chicken is cooking, prepare buns. Open each bun on a small sheet of aluminum foil. Brush each side of the bun with melter butter. Place 2 pickle slices on each bun. Top with cooked chicken, then close up sandwich and wrap well in foil. Let sit for at least 2-3 minutes before serving.
