Original from CookingComically.com

Makes enough for Four Sandwiches


  • 1/2 cup Flour
  • 1 Tablespoon Powdered Sugar (also called Confectioners Sugar)
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/2 Teaspoon Paprika
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Teaspoon Dried Basil
  • A Dash of Cayenne
  • 1/4 Cup Heavy Cream
  • 1 Egg
  • Pickle juice (optional)
  • Vegetable Oil for Frying
  • Chicken Breasts Pounded Flat (if they're particularly thick, cut them in half first)
  • Buns

Marinate chicken breasts in pickle juice for an hour in the fridge. Combine dry ingredients on a plate for breading. Whip together egg and heavy cream with a fork until well combined in a shallow bowl. Pour a cup of vegetable oil in a pan on medium high heat. The oil should be around 350F, there should be just enough oil to submerge the chicken halfway. When oil is heated dunk chicken in egg mix, then into flour. For a crunchier crust double bread the chicken. Fry for 3-5 minutes and then flip, crust should be brown and the chicken should reach an internal temperature of 165F. If the chicken hasnt hit the tempurature but leaving it in the oil will cause it to burn, you can bake it in the oven covered in tin foil to finish it off in a pinch.