You may have heard about Chick-fil-A reversing their decade-long pledge to serve only antibiotic-free chicken. While they're one of many fast food chains to lower their standards, it's always disappointing to see this kind of news, especially knowing that when chickens are given adequate space, fresh air, sunshine, and rotated through pastures – disease is not common. However, disease isn't the only use for antibiotics when it comes to much of conventionally raised chicken...turns out, steady low doses of antibiotics (known as sub-therapeutic antibiotics) promotes faster growth. The effects of this on humans? There's definitely been speculation.

Now, on to this delicious recipe! We all know and love a classic crispy chicken sandwich and that tasty honey mustard sauce with its smoky tang – but maybe we're not so crazy about the fast food ingredient lists or chicken sourcing. What if we could have the best of both worlds? A quick pickle juice brine, seasoned flour dredge, and an absolutely incredible sauce will convince you that we can recreate fast food favorites, but make it pasture raised and even better than the original! 

Serves 2

INGREDIENTS

• Two 1915 Farm Pasture Raised Chicken Breasts
• 1/2 cup pickle juice (we like Grillo's)
• 1/2 cup milk
• 1 large egg
• Neutral oil for frying (we use avocado oil)
• 2 Brioche buns, for serving
• Lettuce, tomato, pickle slices, and sliced cheese, optional, for serving

For the Secret Sauce –

• 1/2 cup mayonnaise
• 1 tsp dijon mustard
• 3 tsp yellow mustard
• 2 tsp BBQ sauce (we used Salt Lick Original in this and it was great)
• 2 Tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp lemon juice

For the Breading –

• 1 cup all-purpose flour
• 3 Tbsp powdered sugar
• 1/2 tsp smoked paprika
• 1 tsp freshly ground black pepper
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1-2 tsp cayenne pepper, optional, for spicy chicken

INSTRUCTIONS

Place chicken breasts in a medium bowl and season with a few pinches of kosher salt on both sides. Pour pickle juice over them and refrigerate for 30 minutes. 

Next, in a small bowl, combine all ingredients for the sauce. Stir well to combine and refrigerate until ready to use. 

In a large shallow bowl or baking dish, combine the dry ingredients for the breading (flour, powdered sugar, paprika, black pepper, chili powder, salt, and baking powder). In another shallow bowl, whisk the milk and egg to combine.

Place a large dutch oven or heavy skillet fitted with a deep-fry thermometer over medium heat with 2-3 cups of avocado oil. 

Remove chicken breasts from pickle brine and dry completely with paper towels. Dip in the egg wash, then into the flour mixture, patting the coating into every nook and cranny. Then, dip coated chicken back into the egg mixture, and once again into the flour mixture. The double dip gives us that classic fried chicken craggy texture we're after. Place chicken aside on a wire rack over a baking sheet until ready to fry. 

Once the oil has reached 350°F, carefully place coated chicken breast, working one at a time, into the hot oil. Fry for about 4-5 minutes per side before removing to a clean wire rack fitted baking sheet, or plate lined with paper towels. 

To serve, butter buns and toast under broiler for a few minutes. Layer a spoonful of secret sauce, lettuce and tomato if using, followed by a juicy fried chicken breast, pickles, and the top bun. Enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised chicken breast – consider subscribing to the new Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe from Tastes Better from Scratch