Directions
- 1Pat the chicken breasts dry and marinate them in pickle juice for at least 2 hours or overnight.
- 2Prepare the dredge by mixing flour, paprika, garlic powder, chili powder, salt, and pepper in a bowl.
- 3Whisk eggs in a separate bowl.
- 4Place corn flakes in a third bowl.
- 5Coat each chicken piece in the flour mixture, then in the egg, back in the flour, then egg again, and finally into the corn flakes.
- 6Fry the chicken at 350°F until golden brown.
- 7Make the sauce by combining mayo, paprika, Melinda’s Sriracha, honey, and chives in a bowl, then whisk until smooth.
- 8Toast the brioche buns and spread sauce on the bottom bun.
- 9Add pickles, fried chicken, cheese slices, and an extra dollop of sauce. Top with the other bun.
Ingredients
- 3 chicken breasts
- 1 cup pickle juice
- 2 cups flour
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp chili powder
- 1 tbsp salt
- 1 tbsp pepper
- 2 cups corn flakes
- 4 eggs
- 3 tbsp chopped chives
- 0.25 cup mayo
- 2 tbsp Sriracha
- 0.25 cup honey
- 1 cup fry oil
- 3 brioche buns
- 3 pickles
- 3 cheese slices
Equipment
bowlbaseball batknifesmall bowlfrying pantongs
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