Instructions
Begin by placing the chicken breast between two sheets of plastic wrap and gently pounding it with the flat side of a meat tenderizer until it reaches an even thickness of about 1/2 inch all around. This ensures tender, uniform cooking. Once flattened, carefully slice the chicken into two pieces as evenly as possible to create individual sandwich portions. Next, immerse the chicken pieces in the pickle juice and let them marinate for 30 minutes up to one hour. This step not only tenderizes the meat but also infuses it with a signature tangy flavor. For a spicy twist, consider adding a teaspoon of Tabasco sauce to the pickle juice before soaking. Meanwhile, whisk together the egg and milk in a mixing bowl until smooth. In a separate bowl, combine the flour, icing sugar, paprika, salt, black pepper, garlic powder, celery salt, and cayenne pepper to create a fragrant, well-balanced spice mix. Working one piece at a time, dip each chicken piece into the egg mixture, coating both sides thoroughly. Then, transfer the pieces into the flour and spice blend, pressing gently to ensure a good, even coating for maximum crispness. Heat olive oil in a heavy skillet to a depth of about 1/2 inch and bring the temperature to approximately 345-350°F (175-177°C). Carefully lay each coated chicken piece into the hot oil. Fry for about 2 minutes on each side until the crust is golden brown and the chicken is cooked through. Once cooked, remove the chicken from the oil and place on paper towels to drain excess oil. Finally, assemble your sandwich by placing the crispy chicken cutlet onto toasted sesame seed buns topped with pickle slices. Serve immediately while hot and crispy for the best experience.
