Crispiest Chicken Sandwich

Prepare to experience the crispiest, most delicious chicken sandwich of your life, thanks to a surprising combination of ingredients - pickle juice and powdered sugar. This recipe promises a chicken sandwich that will deliver a satisfying crunch in every bite that will "break the sound barrier."

Ingredients:

- Chicken breasts

- Buttermilk

- Pickle juice

- Garlic powder

- Eggs

- Buttermilk

- All-purpose flour

- Cornstarch

- Baking powder

- Ground mustard

- Garlic powder

- Onion powder

- Smoked paprika

- Black pepper

- Seasoning blend

- Powdered sugar

- Peanut or other high smoke point oil for frying

Marinating the Chicken:

- Pound the chicken breasts to break down the membrane, making them more tender and able to absorb the marinade.

- In a bag or bowl, combine the buttermilk, pickle juice, and garlic powder. Add the chicken, cover and refrigerate for at least 3 hours, up to 6 hours.

Crispy Coating:

- Make the dry coating by mixing together the flour, cornstarch, baking powder, ground mustard, garlic powder, onion powder, smoked paprika, black pepper, and seasoning blend. 

- Whisk together the eggs, buttermilk, and a bit of baking powder for the wet coating.

- Dredge the marinated chicken in the dry coating, then dip in the wet mixture. This double-dredging is the key to extra crispiness.

Frying the Chicken:

- Heat 2-3 inches of peanut or other high smoke point oil in a cast iron Dutch oven to 350°F.

- Fry the chicken in batches, flipping occasionally, for 3-5 minutes per side until golden brown and crispy.

- Drain on a wire rack and let rest for 5 minutes before serving.

The Secret Ingredient:

- For an extra layer of crispiness, pour about 1/3 cup of the wet coating mixture into the dry coating. This will create little crispy bits that adhere to the chicken.

Serve the extra crispy chicken on brioche buns with a homemade honey mustard sauce for the ultimate chicken sandwich experience. Enjoy the unbelievable crunch in every bite!