· 4 hamburger buns, split· 1 head green leaf lettuce, leaves separated· 1 beefsteak tomato, sliced· 20 dill pickle slices· · For the chicken· · 2 boneless, skinless chicken breasts· 1 cup dill pickle juice· 1 1/2 cups milk, divided· 1 cup peanut oil· 1 large egg· 1/2 cup all-purpose flour· 1 tablespoon confectioners’ sugar· Kosher salt and freshly ground black pepper, to taste·
Step 1Place a chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally. Trim excess fat as needed.Step 2In a large shallow baking dish, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.Step 3Heat peanut oil in a large skillet over medium high heat.Step 4In another large shallow baking dish, whisk together remaining 1 cup milk and egg. Stir in chicken to coat and drain excess milk mixture.Step 5In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.Step 6Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate.Step 7Serve chicken immediately on burger buns with green leaf lettuce, tomato and pickles.