Directions
- 1Pat chicken dry with a paper towel.
- 2Marinate chicken in a bowl with pickle juice for at least 2 hours (overnight for best results).
- 3Prepare the Dredge: In a bowl, mix the flour, paprika, garlic powder, chili powder, salt, and pepper until combined.
- 4Egg Wash: In a separate bowl, whisk the eggs.
- 5Cornflake Coating: Place corn flakes in a third bowl.
- 6Coat the Chicken: Dip each chicken piece in the flour mixture, then in the egg, back in the flour, then egg again, and finally into the corn flakes to fully coat.
- 7Fry: Heat oil to 350°F and fry chicken until golden brown and crispy, ensuring the internal temperature reaches 165°F.
- 8In a bowl, combine mayo, paprika, sriracha, honey, and chives.
- 9Whisk until smooth and well-blended.
- 10Toast the brioche bun and spread sauce on the bottom bun.
- 11Add pickles, then place the fried chicken on top with a slice of your favorite cheese.
- 12Finish with an extra dollop of sauce and the top bun.
Ingredients
- 3 7 oz Omaha Steaks Air-Chilled Butcher's Cut Chicken Breasts
- 1 cup pickle juice
- 2 cups flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 cups corn flakes
- 4 eggs
- 0 fry oil
- 0 Brioche buns
- 0 Pickles
- 0 Cheese slices
- 0 Sauce
- 3 tablespoons chopped chives
- 0.25 cup mayo
- 2 tablespoons sriracha
- 0.25 cup honey
Equipment
bowlbaseball batwhiskfrying pantongsknifecutting board
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