© 2019-2020 Hoffy's Heart
2 boneless skinless chicken breasts
1/2 cup pickle juice (use the juice from any pickle jar)
1/4 cup milk (use almond, coconut or soy milk for dairy free)
1 cup all-purpose gluten free flour
2 tbsp powdered sugar
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp celery salt
1/2 tsp basil
1 cup peanut oil for frying (use vegetable oil if peanut free)
4 gluten free hamburger buns (buttered and toasted) – use Earth Balance for dairy free
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon yellow mustard
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
2 tablespoons BBQ sauce
Mix all ingredients together and enjoy! ❤️
Place chicken between 2 sheets of wax paper and pound gently with the flat side of a mallet until about ½″ thick.
Cut each breast into 2 equal pieces.
Marinate chicken in the pickle juice for about an hour.
Beat together egg and milk in a bowl.
Mix together the flour, sugar, and spices in another bowl.
Heat the oil in a skillet to about 350.
Dip each chicken piece into the egg, covering both sides
Transfer to the flour mixture and turn to completely coat.
Fry each chicken piece for 2 minutes on each side, or until golden and cooked throughout.
Place on paper towels to absorb any excess oil.
Serve on toasted GF buns with pickle slices.