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Spicy breaded chicken sandwich
7
Points®
Total Time
50 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Our version of this fast-food favorite starts the same way as its restaurant counterpart: by brining the chicken in dill pickle juice. Since we do a quick soak of just 15 minutes, we pierce the chicken all over with a fork so the brine can more quickly penetrate with its tangy-salty flavor. A bit of baking powder in the breading makes it puff up and crisp as the chicken bakes. A good bit of cayenne pepper brings the heat level in at medium-hot. For medium heat, decrease the amount to ¾ teaspoon, or for a mild version, go to ¼ to ½ teaspoon.
Ingredients
Cooking spray
4 spray(s)
Uncooked skinless boneless chicken breast
1 pound(s), 4 (4-oz) cutlets
Pickle juice
4 fl oz, dill (1/2 cup)
1% low fat milk
¼ cup(s)
Egg
1 large egg(s)
All-purpose flour
⅔ cup(s)
Cornstarch
1 Tbsp
Cayenne pepper
1 tsp
Baking powder
¾ tsp
Paprika
¾ tsp
Chili powder
¾ tsp
Garlic powder
¾ tsp
Table salt
½ tsp
Canola oil
2 Tbsp
Unsweetened dill pickle
8 chip(s)
Light hamburger bun
4 bun(s), toasted