4 boneless, skinless chicken breast. (Wash and pat it dry. Slice horizontally to make the piece thinner. I usually cut the breast narrow end out, like a triangle and save for another dish. That way I can get 8 nice round/square-ish patty cut. Pound chicken gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.)
Kaiser rolls for burger – 8
Make a marinade by mixing ingredients below :
1/2 cup pickle juice (sour dill is my favorite. Buy a pickle bottle, and use the juice)
1/2 tsp sugar
Chilly powder – 1 tsp
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tsp dried oregano
1 tsp Italian seasoning
1/4 teaspoon celery salt (sometimes I made without this, as I didn’t have them, and it was ok)
1/2 teaspoon salt
Marinate chicken in the above marinade and keep in the fridge for at least an hour or two.
Drain excess marinade from the chicken, and keep aside.
Make a mixture for coating patties with all purpose flour, garlic powder, celery salt, oregano, red chili powder-1 tsp, and salt.
Keep another plate with buttermilk for coating. (you can also use yogurt with little water mixed)
Dip the chicken patties in the flour mixture, and coat it evenly.
Then dip in buttermilk, and then dip again in the flour mixture.
Heat the oil in a skillet (1/2 inch deep)
Fry each cutlet for 3-5 minutes on each side, or until golden and cooked through.
Blot on paper and serve on toasted kaiser rolls. I add pepper jack cheese, lettuce, tomato and sriracha mayo sauce to the sandwich.
(You can also freeze the patties, and reheat in a skillet for later use.)