Try this Homemade Fried Chicken Sandwiches with Dill Pickle Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat deep fryer to 375F.
In a small bowl mix together the salt and pepper, cayenne pepper, garlic powder, sage, thyme and paprika. Remove one tablespoon of the mixture and set aside.
In a medium size bowl whisk the egg whites until lightly beaten; set aside.
In a wide bowl or pie dish mix together the all-purpose flour, baking powder, and the reserved tablespoon of seasoning. Drizzle the cold water over the top of the flour mixture and work it in with your hands until all the moisture has been absorbed; you will end up with a pea like texture.
Cut the chicken breast in half crosswise ending up with 4 pieces and then pound them down using a meat mallet to a thickness of about 1/2 inch. Using your hands rub the spices into the chicken. Dredge the chicken pieces in the egg whites one at a time, and then roll them into the flour mixture pressing to coat. Set the coated chicken pieces on a wire rack and refrigerate 30 minutes to an hour.
While the chicken is resting prepare the Dill Pickle Sauce by mixing together in a small bowl 1/2 cup dill pickle chips finely chopped, 1/2 cup mayo, 1 teaspoon yellow mustard, and 1/2 teaspoon black pepper. Set aside in the refrigerator until needed.
Deep fry the chicken until golden brown and to an internal temperature of 160F.
Serve with buns and you choice of condiments topped with the Dill Pickle Sauce.
Tip : this would also make a good slider recipe. Just cut the chicken breasts into 4 pieces instead of 2.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (97g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 187 | ||
Calories from Fat: 7 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 645.1mg | 22 % | |
Potassium 142.8mg | 4 % | |
Total Carbohydrate 37g | 11 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 35.3g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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