Ingredients
Chicken Cutlet:
- 1 ½ cup heavy cream
- ¾ cup pickle brine
- 4 chicken cutlets equal to about 1lb
- 1 cup flour
- ¼ cup corn starch
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Oil for frying
Funky pickle mayo:
- 1½ cups mayo
- ½ cup pickles, minced
- 2 tbsp anchovies, minced
Sandwich:
- 2 burger buns
- 1 cup arugula
- Mustard pickles
Directions
For the Chicken cutlet:
- Mix heavy cream and pickle brine together in a bowl, or small pan. Submerge chicken cutlets and set in the fridge for 6-12 hours.
- Mix flour, corn starch, salt, pepper, garlic powder, onion powder, smoked paprika to make flour dredge.
- Heat about 2” of oil in a high-walled frying pan (enough to mostly cover the cutlets) to 350°F.
- Remove 1 cutlet at a time from marinade and toss in flour dredge. Transfer immediately to frying oil.
- Fry cutlets, 2 at a time, for about 6-8 minutes. Gently flip and fry for 2-3 more minutes or until golden brown and crispy.
- Remove from oil and set on a wire rack, or paper towel lined tray. Season lightly with salt.
To assemble the Sandwich:
- Mix the minced pickles, mayonnaise and anchovies to make funky pickle mayo.
- Spoon funky pickle mayo on both sides of the bun.
- Top with arugula, fried chicken, mustard pickles and enjoy!