Brine: Start by cutting the chicken breasts into halves through the middle to create thinner cutlets, yielding 8 pieces total. This step is crucial for ensuring the chicken cooks evenly and stays juicy. Next, in a microwave-safe bowl, warm the dill pickle juice until hot to the touch. Stir in the granulated sugar until fully dissolved. Once that's done, immerse the chicken cutlets in the brine, allowing them to soak for at least 30 minutes or even overnight for maximum flavor. Remember to keep them refrigerated while brining!
Prep the Breading: While the chicken is soaking, mix the all-purpose flour, cornstarch, paprika, garlic powder, black pepper, and salt in a medium bowl. This spice blend is what will give your chicken that irresistible flavor. Once done, drain the pickle juice from the chicken and pat each piece dry with paper towels. This step is important as it helps the breading stick better to the chicken while frying. Don’t skip this!
Dredge the Chicken: Set up a drying rack nearby. Take each chicken cutlet and dredge it in the flour mixture, shaking off any excess flour so that the coating is thin. Lay them out on the rack, allowing the pieces to breathe as you coat them all.
Prepare the Egg Wash: In a separate bowl, whisk together the milk and eggs. Pour 2 tablespoons of this egg wash into the remaining flour mixture, mixing it until it forms small pebbles. This will give the chicken an extra layer of crunch.
Double-Dip: Take each cutlet and dunk it back into the egg wash, then back into the flour mixture, ensuring they are thoroughly coated. This double-dipping method will create a thicker, crunchier crust that everyone will love.
Fry the Chicken: Heat the peanut oil in a large pot over medium to medium-high heat, watching it closely. Use a clip-on thermometer to monitor the temperature, aiming for about 350 degrees F. Once the oil is hot enough, gently add three chicken pieces to the pot. Fry them for 4 to 5 minutes, flipping them halfway through until they are golden brown. If the temperature drops below 345 degrees F, adjust the heat as needed, being careful not to overcook the breading.
Drain the Chicken: Once your first batch is golden and crispy, carefully remove the cutlets using a spider skimmer or slotted spoon and place them on a paper towel-lined plate to drain. Keep the oven set to 200 degrees F to keep the chicken warm while you fry the rest!
Build the Sandwiches: Now it’s time for the fun part! Open up the hamburger buns and start by layering on a handful of pickled jalapeños on the bottom bun. Next, place a crispy fried chicken cutlet on top, followed by a generous drizzle of honey. Finally, scoop on about ¼ cup of pimento cheese on top of the chicken cutlet. Cover the sandwich with the top bun and get ready to serve warm!
