Crispy Chicken Sandwiches

Categories:  None

Ingredients

1 1/2 tsp kosher salt
1 tsp paprika
1 tsp black pepper
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp cayenne pepper
2 boneless, skinless chicken breasts – halved crosswise
1 1/2 cups all purpose flour
1 tsp baking powder
3 Tbsp water
2 large egg whites, lightly beaten
2 quarts vegetable or peanut oil
4 potato hamburger buns
shredded lettuce, for topping
For Dill Pickle Mayonnaise:
1/2 cup dill pickle chips, chopped fine
1 tsp pickle brine
1/2 cup mayonnaise
1 Tbsp yellow mustard
1/2 tsp black pepper

Directions

Combine all ingredients for dill pickle mayonnaise in a small bowl and set aside.

Combine salt, paprika, pepper, garlic powder, thyme, sage, and cayenne in a bowl. Measure out 1 tablespoon of the spice mixture and set aside. Pat chicken dry with paper towels. Using a meat pounder, gently pound each chicken piece to an even 1/2-inch thickness between 2 pieces of plastic wrap. Season chicken all over with remaining spice mixture.

Whisk flour, baking powder, and reserved 1 tablespoon spice mixture together in a large bowl. Add water to flour mixture and rub together with your fingers until water is evenly incorporated and shaggy pieces form. Place egg whites in a shallow dish.

Set wire rack in rimmed baking sheet. Working with 1 piece at a time, dip chicken in egg whites to thoroughly coat, letting excess drip back into the dish, then dredge in flour mixture, pressing to adhere. Transfer chicken to prepared wire rack and refrigerate for at least 30 minutes or up to 1 hour.

Add oil to large Dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 375 degrees. Add chicken to hot oil. Adjust burner, if necessary, to maintain oil temperature between 325-350 degrees. Fry until chicken is golden brown and registers 160 degrees – about 5 minutes on each side. Transfer to clean wire rack and let cool for 5 minutes. Serve on rolls with dill pickle mayonnaise and shredded lettuce.