Spicy breaded chicken sandwich
Our version of this fast-food favourite starts the same way as its restaurant counterpart: by brining the chicken in dill pickle juice. Since we do a quick soak of just 15 minutes, we pierce the chicken all over with a fork so the brine can more quickly penetrate with its tangy-salty flavor. A bit of baking powder in the breading makes it puff up and crisp as the chicken bakes. A good bit of cayenne pepper brings the heat level in at medium-hot. For medium heat, decrease the amount to ¾ teaspoon, or for a mild version, go to ¼ to ½ teaspoon.
Uncooked boneless skinless chicken breast(s)
1 pound(s), 4 (4-oz) cutlets
1% low-fat milk
1 large egg(s)
Unsweetened dill pickle(s)
Light hamburger roll(s) or bun(s)
4 bun(s), toasted
- Place a sheet pan in the oven and preheat the oven to 425°F.
- Pierce the chicken all over with a fork. Place the chicken in a zip-top plastic bag (or glass container with lid). Add the pickle juice, seal the bag (or cover the container), and shake to combine. Marinate at room temperature for 15 minutes, shaking occasionally.
- Meanwhile, in a shallow dish, whisk together the milk and egg. In another shallow bowl, whisk together the flour, cornstarch, cayenne pepper, baking powder, paprika, chili powder, garlic powder, and salt. Working with 1 chicken cutlet at a time, lightly dredge the chicken in the flour mixture, shaking off the excess. Dip the chicken in the egg mixture, turning to coat. Return the chicken to the flour mixture, turning to coat and gently pressing to help the flour mixture adhere.
- Carefully remove the hot pan from the oven. Coat the pan with cooking spray and drizzle with the oil. Arrange the breaded chicken on the hot pan. Bake until browned and crisped on the bottom, about 10 minutes. Using a thin spatula, carefully turn the chicken over; bake until browned and crisped on the bottom, 8 to 10 minutes. Arrange 2 pickle chips and 1 chicken cutlet in each hamburger bun.
- Serving size: 1 sandwich