kosher salt
freshly ground black pepper
ground paprika
1 cup dill pickle juice
1 large egg
1/2 cup milk
1 cup all-purpose flour see note below for gluten-free alternative
1 tablespoon powdered sugar
1 teaspoon ground paprika
1/4 teaspoon baking soda
1/4 teaspoon ground mustard
optional: 1/8 teaspoon cayenne pepper
olive oil spray I use the Misto sprayer
4 hamburger buns regular or gluten free
butter
sliced dill pickles
Optional: sliced cheese of your choice I use provolone and pepper jack
Cut the chicken breasts in half and pound them to 1/2" thickness. Sprinkle the chicken generously on both sides with paprika, salt, and pepper. Place them in a large Ziploc and pour the pickle juice over them. Press out the extra air and seal to close. Refrigerate for 6 hours, or overnight. Preheat the oven to 450 degrees. Place a wire rack over a large baking sheet. Stir together the flour, sugar, baking soda, and spices in a bowl. Whisk together the eggs and the milk. Dunk each piece of marinated chicken in the egg/milk and then dredge thoroughly in the flour mixture, making sure each side is well coated. Place the coated chicken on the wire rack over a baking sheet. Spray both sides of the chicken generously with olive oil, coating the flour completely. Bake for 12 minutes, turn the chicken over, and bake another 15 minutes, until chicken is cooked through and crispy. Remove from the oven, top with slices of cheese (if desired), and let rest for 5 minutes. While the chicken is resting, butter each hamburger bun and place on a large baking sheet, bake for 3-4 minutes until toasted. Place 2-3 pickle slices on one half of each hamburger bun and top with a piece of chicken and the other toasted bun. Enjoy!