Ingredients

2 boneless, skinless chicken breasts

1 cup flour

½ cup sour dill pickle juice

2 Tbsp powdered sugar

1 egg

1 egg white

½ cup skim milk

1 tsp paprika

1 tsp salt

½ tsp black pepper

½ tsp garlic powder

½ tsp celery salt

½ tsp dried basil

2 tsp coconut oil

Preparation

  1. Wrap the chicken breasts loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until chicken is about ½ inch thick all around.
  2. Cut each chicken breast into two equal pieces (equal size cutlets), as even as possible.
  3. Marinate the chicken breasts in the pickle juice for 30-60 minutes.
  4. Add egg, egg white and milk into bowl and whisk.
  5. Combine the flour, sugar, and spices in another bowl.
  6. Dip each chicken breast piece into the egg mixture on both sides, then coat in flour mixture on both sides.
  7. Heat the coconut oil in a skillet to about 345-350 degrees.
  8. Place chicken breasts in the pan, and lightly coat in coconut oil. Fry each chicken breast cutlet for 2 minutes on each side, or until golden and cooked through.
  9. Blot on paper and serve on toasted buns with pickle slices.