Ingredients

• Chicken breasts, boneless, skinless 2 large (500 g)
• Buttermilk 240 ml
• Salt 1.5 tsp (9 g)
• All-purpose flour 150 g
• Paprika 1 tsp
• Garlic powder 1 tsp
• Black pepper, ground 0.5 tsp
• Vegetable oil, for frying about 1 l
• Hamburger or brioche buns 4 (220 g)
• Butter 1 tbsp (14 g)
• Mayonnaise 4 tbsp (55 g)
• Dill pickle chips 12 slices (60 g)

Instructions

1. 1

   Slice each chicken breast horizontally into 2 cutlets of about 125 g and pound them to an even 1.5 cm thickness.

2. 2

   Mix the buttermilk with 1 tsp of the salt, add the chicken, cover and refrigerate for 1-4 hours.

3. 3

   Heat the oil, about 4 cm deep, in a heavy pot to 170C, and mix the flour, paprika, garlic powder, pepper and remaining salt in a shallow dish.

4. 4

   Lift the cutlets out of the buttermilk, let the excess drip off and press them firmly into the seasoned flour on both sides.

5. 5

   Fry 2 cutlets at a time for 6-8 minutes, turning once, until deep golden and 74C in the center; drain on a rack.

6. 6

   Spread the cut sides of the buns with the butter and toast them in a frying pan for 1-2 minutes until golden.

7. 7

   Spread the mayonnaise on the top buns, put 3 pickle slices on each bottom bun, add the hot chicken and close the sandwiches.