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Kent Rollins Crispy Chicken Sandwich Pickle Juice
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Crispy Chicken Sandwich - Cowboy Kent Rollins

Prep Time 15 minutes
Cook Time 15 minutes
Marinade Time 3 hours
Total Time 3 hours 30 minutes
Servings 4 sandwiches

Ingredients

  • 2 large boneless skinless chicken breasts

Marinade

  • 2 cups buttermilk
  • 1 cups dill pickle juice
  • 4 teaspoons garlic powder

Batter

    Wet Ingredients

    • 3 eggs
    • 1 cup buttermilk
    • 2 teaspoons baking powder

    Dry Ingredients

    • 2 ½ cups flour
    • ½ cup cornstarch
    • 2 teaspoon baking powder
    • 2 tablespoon Kent Rollins’ Original Seasoning or lemon pepper, garlic, salt, pepper
    • 3 teaspoons ground mustard powder
    • ½ tablespoon coarse ground black pepper
    • 2 teaspoons smoked paprika
    • 2 teaspoon onion powder
    • 2 teaspoon garlic powder
    • 1 tablespoon powdered sugar
    • Fry oil

    Sauce

    • ¼ cup honey dijon mustard
    • ¼ cup yellow mustard
    • 2 tablespoons ketchup
    • 2 tablespoons Duke’s mayonnaise
    • 2 teaspoons Worcestershire sauce
    • 1 tablespoon honey
    • 1 teaspoon liquid smoke

    Instructions

    • Place one chicken breast in a baggie and flatten to around ½” thick with a rolling pin. Remove the chicken breast from the bag and cut it in half.
    • In a mixing bowl, add the buttermilk, pickle juice, and garlic powder. Mix well.
    • Place chicken breasts in buttermilk mixture and make sure each one is coated well. Cover and place in the fridge for at least 2 hours.
    • In a separate mixing bowl, add the 3 eggs, buttermilk, and baking powder. Mix well and set aside.
    • For the dry ingredients, mix in a large mixing bowl. Add the flour, cornstarch, baking powder, Kent Rollins’ Original Seasoning, mustard powder, black pepper, smoked paprika, onion powder, garlic powder, and powdered sugar. Mix well.
    • Fill a deep Dutch oven with fry oil with a high smoking point at least 2 ½” to 3” inches up the sides and preheat to 350 degrees F.
    • Pour ⅓ cup of the wet mixture into the dry ingredients and mix well.
    • Remove the chicken from the marinade and dredge in the flour mixture, coating well, then dip in the buttermilk, egg mixture then back in the flour mixture. Place on a wire rack to let the seasoning bond for at least 15 minutes.
    • Gently place one chicken breast at a time in deep fryer or Dutch oven and cook for about 5 minutes each side or until internal temp is 170 degrees F, Remove and place on a wire rack to cool.
    • Spread some butter on each slice of the bun and toast in a cast iron skillet until golden brown on both sides.
    • Spread the mustard mixture on both the top and bottom bun, then top with chicken and pickles and serve.