ACTIVE TIME: 45 MIN. I TOTAL TIME: 45 MIN.
Ingredients:
Fried Chicken
- 2 chicken breasts, sliced into cutlets
- 1 cup pickle juice
- 1 cup of Bob’s Red Mill 1:1 Baking flour
- 1 1/2 tablespoons powdered sugar
- 2 teaspoons cornstarch
- 2 tablespoons of Slap Ya Mama Cajun seasoning
- 2 teaspoons paprika
- Optional but recommended: 1 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 egg
- Coconut oil, for frying
Sandwiches:
- Trader Joe’s Gluten Free Buns
- American cheese
- Pickles – Grillo’s to be precise
- Kinder’s Chicken Sauce – I got it at Costco!
Instructions:
- Start by marinating the chicken cutlets in pickle juice for at least 30 minutes, the longer the better.
- Add the buttermilk and egg to a small bowl and whisk to combine.
- Drain the pickle juice from the cutlets and pour the buttermilk mixture on top, let them soak while you prepare the oil and dry ingredients.
- In a large Dutch oven or pot, melt about 1 1/2 cups of coconut oil over medium high heat or close to 350° – this is a solid temp for frying with coconut oil.
- Next add the flour, sugar, cornstarch and seasoning to a resealable bag or container. Remove the cutlets from the buttermilk bath and place inside the bag/container. Shake to fully coat each piece of chicken.
- To cook, place as many cutlets that fit comfortably (they should not touch) in the Dutch oven. Fry on each side for 4-6 minutes or until the internal temperature reaches 165°. When thoroughly cooked, place the cutlets in a paper towel to remove any excess oil.
- Top the warm chicken with a slice of cheese.
- Assemble the sandwiches by adding a thin layer of kinder’s chicken sauce to a toasted hamburger bun. Add the crispy chicken before topping with pickles.
- Serve with some waffle fries and copycat chick-fil-a sauce. Happy Pride! 🏳️🌈
stephreeds 