Holy taste buds! I never would have thought to add powdered sugar to coat my chicken. That little bit of sweetness is what makes this sandwich stand out. Amazing.
If you haven’t done it yet make sure you enter the giveaway for this cookbook. –>Gooseberry Patch Cookbook Giveaway<--
Recipe from Gooseberry Patch 101 Soups, Salads & Sandwiches.
1 egg, beaten
1 cup milk
4 to 6 boneless, skinless chicken breasts
1 cup all purpose flour
2-1/2 tbsp powdered sugar
1 tbsp kosher salt
1/2 tsp pepper
1/8 tsp allspice, optional
Oil for frying
4 to 6 hamburger buns, split and lightly toasted
Garnish: mayonnaise, dill pickle slices
Mix egg and milk together in an 11” x 7” baking pan. Place chicken in pan, turn to coat and refrigerate for one hour. In a bowl, combine flour, sugar and spices. In a heavy skillet, heat on inch of oil to 400 F. Working in batches of 3, drain chicken, reserving egg mixture and lightly dredge in flour mixture. Dip back into egg mixture, then into flour mixture again. Place very carefully into hot oil. Fry for 8 to 10 minutes, until done on both sides and juices run clear. Drain chicken on a wire rack. Assemble sandwiches on toasted buns and garnish as desired. Make 4 to 6.