Ingredients & Directions:
- Brine 2 to 4 butterflied and halved, or pounded chicken breasts in 1/2 to 1 cup of pickle juice for ~1 hour.
- Mix eggs & milk in bowl:
- 2 eggs
- 1/4 cup milk (or dairy-free option, I’ve used almond milk and soy milk)
and another bowl for flour, sugar and seasonings: - 1 cup all-purpose flour (I’ve used almond flour)
- 2 tablespoons sugar (powdered works well but not necessary)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried basil
- Dredge chicken in egg mixture then coat in seasoned flour breading.
- Pan sear each side in your cooking oil of choice until golden and browned.
- Serve on hamburger buns or whatever bread with your toppings of choice.
Review: I’ve made this for myself and others multiple times and it never fails to amaze. Make sure you follow all the spice ingredients and marinade long enough and your chicken will come out just like Chick-fil-A’s addictive crispy chicken breast sandwiches.