Ingredients
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1 8 ounce boneless, skinless chicken breast, halved horizontally
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½ cup dill pickle juice
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¾ cup milk
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1 cup vegetable oil for frying
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1 egg
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¼ cup flour
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1 teaspoon powdered sugar
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¼ teaspoon kosher salt
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⅛ teaspoon ground black pepper
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2 hamburger buns, toasted
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6 dill pickle slices
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Waffle fries (optional)
Directions
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In a large resealable plastic bag, combine chicken, pickle juice, and 1/4 cup milk. Chill for at least 30 minutes.
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In a large skillet preheat oil to 365°F
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Meanwhile, in a shallow dish combine remaining 1/2 cup milk and egg. In another shallow dish combine flour, powdered sugar, salt, and pepper.
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Drain chicken. Dip chicken in egg mixture, allowing excess to drip off. Dip in flour mixture to coat.
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Add chicken to hot oil and fry 6 to 8 minutes or until golden brown and internal temperature reaches 165°F, turning once. Transfer to a paper towel-lined plate.
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Top bottom buns with pickles, chicken, and top bun. Serve with waffle fries, if desired.