Ingredients:
- 4 Hamburger buns, toasted
- 2 large chicken breasts, cut in half
- 1 cup pickle juice
- Vegetable or canola oil for frying
- 1 cup flour
- 1/2 tsp Kosher salt
- 1/2 tsp ground black pepper
- 1 cup veganaise or mayonnaise
- 1/4 cup finely diced kosher pickle
- Hot sauce to taste (start with 1/4 tsp)
- 1/2 tsp fresh dill, chopped
- Shredded iceberg lettuce
Directions:
1. In a gallon size resealable bag, add chicken breasts and pickle juice. Marinate in the refrigerator, overnight. Drain and discard pickle juice used to marinate when ready to cook the chicken.
2. Combine mayonnaise, hot sauce, dill, and pickle together in a small bowl. Set aside. This sauce can be made ahead the night before.
3. Add and inch worth of oil to a large skillet and heat over medium heat. Combine the flour, salt and pepper in a large bowl. Dredge the chicken in the flour mixture, fully coating the chicken. Cook the chicken in batches to avoid over-crowding, about 6 minutes per side or until browned as desired. The internal temperature of chicken breast should be 165°F. Remove cooked chicken pieces to a cooking rack over a paper towel lined baking sheet to drain of excess oil. Repeat for remaining chicken pieces.
4. On a toasted bun, add cooked chicken, shredded lettuce, and pickle mayo. Enjoy!!
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