Ingredients:
8 chicken breast deboned and trimmed of fat
¼ cup white corn meal
3 cups flour
1 ½ cups chicken stock
½ cup milk
1 egg
2 tsp garlic salt
½ tsp pepper
2 tsp paprika
1 cup pickle juice
Canola Oil
Directions:
Marinate chicken in 1 cup of pickle juice for about an hour in the refrigerator. (do not marinate longer than 2 hours) In a large mixing bowl combine corn meal, flour, seasonings, chicken stock, and milk and egg. Stir until mixed completely. In a large frying pan place Canola oil to 2-3 inches deep or use a deep fryer. Heat oil to medium to high heat. Once oil is heated and ready then turn heat down to medium. Batter each piece of chicken with the mixture and place in the hot oil. Cook on one side until batter is browned (about 4-5 minutes). Then carefully flip and cook on the other side(about 4-5 minutes) flip one more time and cook for another 3-5 minutes or until chicken is cooked through.
Serve each chicken breast on a bun of your choice with your favorite toppings.
Prep Time: 2 hours to brine chicken plus ten minutes
Cook Time: 30-35 minutes