Oven Baked Chicken Sandwiches w/ Homemade Comeback Sauce
2 Large Boneless Skinless Chicken Breasts
1 Tablespoon Kosher Salt
1 Tablespoon Freshly Ground Black Pepper
1 Cup Dill Pickle Juice
1 Large Egg
1/2 Cup Milk
1 Cup All-Purpose Flour
1 Tablespoon Powdered Sugar
2 Teaspoons Paprika
1/4 Teaspoon Baking Soda
1/4 Teaspoon Ground Mustard
1/8 Teaspoon Cayenne Pepper
4 Martin’s Sandwich Potato Rolls
12 Dill Pickle Chips
1/2 Cup Homemade Comeback Sauce, for serving
Cut the chicken breasts in half horizontally. Season both sides with salt and pepper. Place in a large zip-top plastic bag and pour the pickle juice over them. Press out the extra air and seal to close. Brine for 6 hours, or overnight.
Preheat the oven to 450 degrees. Place a wire rack over a large baking sheet. Stir together the flour, sugar, baking soda, and spices in a bowl. Whisk together the eggs and milk in a shallow bowl. Dunk each piece of marinated chicken in the egg-milk mixture and then dredge thoroughly in the flour mixture, making sure each side is well coated.
Place chicken onto the wire rack over the baking sheet. Spray both sides of the chicken generously with cooking spray, coating completely. Bake for 12 minutes, flip, and bake another 15 minutes, or until chicken is cooked through and crispy. Remove from the oven, and let rest for 5 minutes.