Chicken Sandwich
Prep
15m
Cook
5m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | American |
Ingredients
Chicken
| 3 cups peanut oil |
| 1 large egg |
| 1 cup milk |
| 1 cup all-purpose flour |
| 1/2 teaspoon ground black pepper |
| 2 teaspoons salt |
| 1 1/2 tablespoons powdered sugar |
| 2 skinless chicken breasts fillets in half |
| 4 plain hamburger buns |
| 2 Tablespoons butter |
| 8 dill pickes |
| 4 lettuce leaves (optional) |
| 4 slices tomato (optional) |
| 4 Tablespoons mayonnaise (optional) |
Chicken Sandwich Directions
- in a deep fryer or a deep pot, heat the peanut oil to 400 degrees
- in a small bowl beat the egg and stir in the milk, blending well.
- cut the chicken breasts in half, fillet style to make them thinner and easier to eat
- dip each of the chicken in the milk mixture till fully covered
- then dip in the flour mixture till completely covered
- drop the chicken into the hot oil and cook for 6 to 7 minutes
- on the buns, spread some butter and toas on a skillet or toaster over till lightly brown
- Lightly cover the buns with mayonnaise
- add a slice of tomato lettuce
- enjoy
Nutrition facts
Per Serving
| Kcal: | 1057 kcal |
| Fibers (g): | 1.8g |
| Sodium (mg): | 1803mg |
| Carbs: | 55.7g |
| Sugar (g): | 10.5g |
| Fat: | 71.3g |
| Saturated fat (g): | 14.7g |
| Cholesterol: | 169mg |
| Proteins: | 49.8g |
