Crispy Chicken Sandwich with Dill Pickles

1. Brine the Chicken

In a large zipper-lock bag, dissolve 1/2 cup kosher salt and 1/4 cup sugar in 1 quart of cold water. Once dissolved, add the chicken breasts to the brine, seal the bag, and refrigerate for up to 6 hours.

2. Prepare Spice Mixture

Combine the black pepper, paprika, MSG (if using), and cayenne in a small bowl. Set this mixture aside for later.

3. Create Egg Mixture

Whisk together the milk and eggs in a medium bowl.

4. Prepare Flour Mixture

In a large bowl, mix together the flour, non-fat milk powder, baking powder, 1/2 teaspoon kosher salt, 2 teaspoons granulated sugar, and 2 tablespoons of your prepared spice mixture. Drizzle a bit of the egg mixture into the flour mixture and rub it between your fingers until it resembles coarse, wet sand.

5. Preheat Oil

Preheat your peanut oil in a large wok, deep fryer, or Dutch oven until it reaches 350°F (177°C).

6. Coat and Fry Chicken

Remove the chicken from the brine and pat it dry with paper towels. Season the chicken with the remaining spice mixture. Dip each piece into the egg mixture, then into the flour mixture, pressing firmly to ensure the coating adheres well. Fry the chicken cutlets in the hot oil, turning once, until they are golden brown and crispy, about 4 minutes total. Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.

7. Assemble Sandwiches

Place each fried chicken cutlet on a toasted hamburger bun, and top with two dill pickle chips. Cover the sandwiches with an overturned bowl or aluminum foil for about 2 minutes to let the steam soften the bun and meld the flavors. Serve immediately.