Ingredients
4 sandwiches

2 skinless, boneless chicken breast, sliced in lengthwise to create 4 thinner cutlets

for the marinade:
2 tbsp vinegar
1 tbsp mustard
1/2 tsp red chili powder
1/2 tsp white pepper
salt
1/2 tsp garlic
1/2 tsp ground black pepper

for the crust:
Dry ingredients
8 tbsp all purpose flour
4 tbsp cornflour
1,5 tbsp white pepper
1 tsp red chili powder
1 tsp ground black pepper
salt
1 tsp bakin powder

2 eggs
2 tbsp milk

for the sandwich:
4 hamburger buns
lettuce
sliced pickles
sliced tomatoes
mayonnaise

Large pot oil to fry



Instructions






1. Marinate the sliced chicken: In a medium bowl, combine the vinegar, mustard and spices. Place the sliced chicken in the bowl. Place in refrigerator and marinate for at least 20 minutes or overnight.

2. Prepare the fry ingredients: On a large plate, combine the flour, cornflour and spices. Set aside.

3. Prepeare the egg miture: on a large bowl, whisk together the eggs and milk. Set aside.

4. Coat your chicken: Coat chicken breast ->egg mixture-flour mixture-egg mixture-flour mixture. Repeat with remaining chicken.

5. Once the oil is hot, work in batches by adding 2 of the breasts into the oil, allowing them to fry for a total of about 6 minutes, about 3 minutes per side (you can turn them frequently as I did, if you see that they’re browning too much on one side), or until golden-brown and cooked through (you can also turn down the temp of the oil slightly if the breasts are browning too quickly); remove from pan and allow the chicken to drain on a paper towel-lined plate; repeat with the remaining chicken, and then allow the chicken to “rest” for just a few minutes out of the oil.

6. Assamble your sandwich: Place a spoonful of mayonnaise onto the bottom of each bun. Top with sliced pickles and lettuce, followed by a chicken filet, more mayonnaise and tomato slices. Then the top bun.