Ingredients
1quartwater
¼cupkosher salt
¼cupsugar
4chicken breasts,boneless, skinless
4sesame seed buns
4tbspbutter
2cupsiceberg lettuce,shredded
¼cupmayonnaise
dill pickle slices
3quartsvegetable oil,for frying
1cupall-purpose flour
¾cupArgo® Corn Starch
1tspArgo® Baking Powder
4tspground black pepper
2tspkosher salt
1tspgarlic powder
1tsponion powder
1tsppaprika
½tspcayenne pepper
¾cupcold water
Preparation
Pound chicken to ½ inch to ¾ inch thick. Combine all brine ingredients in a large bowl until sugar/salt are dissolved. Add chicken, cover and refrigerate 1 hour.
Combine flour, corn starch, baking powder and seasonings in a bowl. Remove ¾ cup of this flour mixture and place in a shallow pan (this is the dry dredge).
Add ¾ cup cold water to the remaining flour mixture and whisk until smooth. Heat oil over medium heat to 350 degrees F in a Dutch oven or deep pan.
Remove chicken breasts from the brine; pat dry with paper towels. Discard the brine.
Dip the chicken breasts into dry mixture, shaking off any excess and then into the batter ensuring it’s coated on both sides. Allow excess batter to drip off. Dip back into the dry mixture to gently coat.
Carefully place chicken in the hot oil. Cook until the chicken coating is a deep golden brown and the internal temperature reaches 165°F. This will take about 3 to 4 minutes per side, depending on the thickness.
Remove from oil and place chicken on a paper towel lined plate to drain.
Butter each sesame seed bun and toast under the broiler just until golden.
Spread 2 tablespoons mayonnaise over the bottom of each roll. Top with lettuce, pickles, and crispy chicken.
