1/2 c. milk
1 tsp. paprika
2 tbsp. water
1 c. all-purpose flour
1/2 c. whole-wheat flour
1 tbsp. powdered milk
1 tbsp. confectioners’ sugar
1/4 tsp. baking soda
1/4 tsp. dry mustard
kosher salt
Freshly ground black pepper
2 boneless skinless chicken breasts2 c. peanut oil, for frying
Pickles, for serving
Butter, for bread
2 Hamburger buns
DIRECTIONS
In shallow baking dish, whisk egg, milk, ½ teaspoon paprika, and water together. In another baking dish, whisk both flours, powdered milk, confectioners’ sugar, baking soda, dry mustard, and remaining ½ teaspoon paprika and season with salt and pepper.Meanwhile, heat about two inches of peanut oil to 325 degrees F in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil until golden brown, about 4 minutes. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.
