By Ski Bum: Tara “shredding the groomers on a blue bird day” Kelley

This recipe was discovered by Tara “shredding the groomers on a blue bird day” Kelley who was one of the best bosses the ski industry has ever seen…Telski really f’ed that one up…

Anyways, there are no fast food restaurants in Telluride so we often find comparable ways to get our fix.  Tara hit a home run when she scored this recipe out of the Food Network Magazine.  We used to fry up chicken sandwiches in the lift ticket office during the offseason to feed all the hungry ski bums.  It calls for quite a lot of strange ingredients but once you buy them they will last you several fry parties!  Break out the fry daddy Santa Claus brought you a couple of years ago and get busy!

Ingredients

• 2 boneless, skinless chicken breast
• Kosher salt and freshly ground pepper
• Peanut oil for frying
• 1 teaspoon of paprika
• 1 large egg
• ½ cut nonfat milk
• ¾ cup all-purpose flour
• ¼ cup whole-wheat flour
• 1 tablespoon malted milk powder
• 1 tablespoon plus 1 teaspoon confectioners’ sugar
• ¼ teaspoon baking soda
• ¼ teaspoon dry mustard
• 2 teaspoons white vinegar
• 4 soft hamburger buns
• 1 tablespoon unsalted butter, softened

Directions

1. Cut the chicken breasts in half horizontally to make 4 thin cutlets.  Place the cutlets between 2 pieces of plastic wrap and pound to 1/8^th inch thick with a mallet or a heavy skillet.  Season the chicken with 1 teaspoon salt and ½ teaspoon or pepper and paprika.
2. Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat (325 degrees)…or break out the Fry Daddy!  Meanwhile whisk the egg, milk, and 2 tablespoons water in a baking dish.  Whisk both flours, malted milk powder, confections’ sugar, baking soda, dry mustard, the remaining ½ teaspoon paprika and 1 teaspoon each salt and pepper in another dish.  Toss pickle slices, pickle juice, and vinegar in a bowl and set aside.
3. Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge the flour mixture and shake off any excess.  Fry the chicken in the hot oil until golden brown about 4 minutes and drain on paper towels

Heat a large skillet over medium heat.  Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter.  Put 2 pickle slices on ach bun bottom; top with a piece of chicken and cover with the bun tops.