ELIZABETH’S CHICKWICH
INGREDIENTS
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4 small boneless, skinless chicken breasts, brined and patted dry (see recipe below)
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2 large eggs + 2 Tablespoons milk, whisked
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2 cups self-rising flour
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1 sleeve of saltines, pounded fine by hand to make uneven crumbs
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Peanut or cottonseed oil, for frying
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Buttermilk Brine:
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3 cups hot water
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1 cup kosher salt
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1 cup packed dark brown sugar
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2 generous sprigs of fresh rosemary or 2 tablespoons dried rosemary, leaves
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1 teaspoon whole black peppercorns
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4 cups cold buttermilk
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1 teaspoon hot sauce or cayenne pepper
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Chicken Rub:
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2 1/2 teaspoons granulated garlic
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2 teaspoons onion powder
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2 teaspoons smoked Spanish paprika
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1 Tablespoon kosher salt
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1/2 to 1 cup pickles
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4 buns
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