1 1/2 Pounds boneless skinless chicken breasts. Make sure they’re fully defrosted.
3.4 Cup coarse corn meal (More finely milled is ok, too.)
1/4 Cup all-purpose flour
1/4 Teaspoon onion powder
1/4 Teaspoon garlic powder
1/4 Teaspoon black pepper
1 Teaspoon salt
1/2 Teaspoon chili powder (Add more if you like it extra spicy.)
1/4 Teaspoon cayenne pepper powder (Add more if you like it extra spicy hot.)
2 Cups of milk
Zip Lock Bag or Plastic Wrap
Paper towels on a plate to drain the fried chicken.
3 Cups vegetable oil
Package of brioche buns (You can use hamburger buns but a more substantial bun will stand up better to the chicken and toppings.)
1 Teaspoon of butter
Hamburger dill sliced pickles
Any other topping you prefer
On a dinner plate, combine the corn meal, onion powder, garlic powder, black pepper, salt, chili powder, and cayenne pepper powder. Then take a fork and blend the corn meal and other ingredients.
Rinse off the chicken breasts and trim off any fat, tendons or bone. Then press your palm firmly on each chicken breast and carefully cut it horizontally lengthwise to create a thinner cutlet. If you’re not comfortable doing this, you can purchase pre-sliced cutlets or chicken tenders.
Take each cutlet individually, put it in the zip lock bag or wrap in plastic wrap and pound it even thinner with the smooth side of a meat mallet or the flat bottom of a sturdy bottle or jar. Wrapping the chicken up when you do this is important to prevent the meat from spattering on you and all over your kitchen.
When you’re done with this process, cut the chicken cutlets into sandwich-sized pieces.
Pour oil into a skillet and preheat over medium heat. Arrange the chicken dipping station on the counter next to the stove: 1. Chicken plate, 2. Wide bowl of milk, and 3. Corn meal mix.
Test the oil to see if it’s ready to fry the chicken by tossing a dash of the flour mix into it. If it sizzles, it’s ready to fry. NOTE: If the oil smokes or sizzles too vigorously, turn down the heat. Also, never leave a pan full of hot oil alone as it can result in a kitchen fire.
Take a chicken cutlet, dip it in milk, then dip it in the corn meal mix and thoroughly coat it. Holding the chicken on the top edge, slowly and carefully lower it into the oil. Fry about 3-5 minutes to each side. When the coating turns golden brown, the piece if ready to be removed from the oil. Use your kitchen tongs to carefully remove the chicken from the oil then drain the chicken on the paper towels.
Taste one of the first pieces and decide if you want to add more salt or seasonings to the coating mix. Use the above instructions to fry all the chicken cutlets.
IMPORTANT: When you’re done frying the chicken, let the oil fully cool in the pan, then pour it into a jar or can and discard in the trash. Do not pour it down the sink!
Preheat a frying pan over medium heat. Spread the butter on the bottom. Toast the brioche bun face down in the pan.
Spread mayo on both halves of the buns. Place a chicken cutlet on the bottom piece then top with pickles, tomatoes and lettuce.
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