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@ TheLegendaryMan
2025-04-05 01:09:09
## Chef's notes
Using only top quality dill pickles and juice is highly recommended. Do not cheap out on this ingredient. The better the pickle juice, the better your fried chicken will taste.
Do not let the chicken fry for too long. If the color is not a light golden brown and you let it fry too dark. Then it will not taste right!!!
## Details
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 25-30 min
- 🍽️ Servings: 3-4
## Ingredients
- 1 1/2 Pounds Chicken Breasts
- 2 Chicken Eggs
- 2 Cups Dill Pickle Juice
- 1/2 Cup Water
- 1 Cup Buttermilk
- 1 Cup Unbleached Flour
- 3 Tablespoons Powdered Sugar
- 1 Teaspoon Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Ground Black Pepper
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Baking Powder
- 3-4 Cups Peanut Oil
- 3-4 Toasted Brioche Buns (Chicken Sandwiches Only)
- 1 Tablespoon Orange Blossom Honey (Chicken Sandwiches Only)
- 1/4 Cup Sliced Dill Pickles (Chicken Sandwiches Only)
## Directions
1. There are 2 ways to make The Legendary CFA Fried Chicken. If you want to make it into nuggets then take the chicken breasts and cut them with a kitchen knife into 1 inch cubes. If you want to make it into chicken breast sandwiches, then ensure they are no bigger than 1-1.5 inches thick cut once down the middle. Once you have made your decision and cut them to size. Place the chicken in a large mixing bowl Pour the pickle juice into the bowl, cover it, and place it in the refrigerator to marinate for the next 24 hours.
2. Take a large mixing bowl and add in the flour, powdered sugar, paprika, ground black pepper, cayenne pepper, sea salt, garlic powder, and baking powder. Whisk it all together until it is fully mixed and set aside.
3. Take another large mixing bowl. Add in the chicken eggs and buttermilk. Then whisk together until it is fully blended and set aside.
4. Add 3-4 cups of peanut oil to a large cast iron frying pan, or a deep fryer. Heat the oil to 350F degrees.
5. Remove the marinated chicken from the refrigerator. Drain out all of the pickle juice.
6. Dredge the chicken in the buttermilk egg mixture until it is fully coated. Coat the chicken in the flour mixture. Then immediately repeat these two steps so it is double coated to ensure maximum crispiness.
7. Add the chicken into the peanut oil and allow it to cook evenly until it has reached a light golden brown color and is fully cooked inside.
8. Remove the chicken from the pan and place it onto a paper towel to drain the excess oil off. If you made it into chicken nuggets then simply choose your favorite dipping sauce and serve. If you chose to make chicken sandwiches then lightly toast the brioche bun to a golden brown and drizzle on the honey on the inside of the top of the bun. Then add 1 piece of chicken breast per bun on the bottom half, top it off with sliced dill pickles. Complete the sandwich and serve immediately.