Copyright 2002 Blacks Culinary

To Brine the Chicken In a large bowl or non-reactive stock pot, add 2 quarts of water. Fill a separate tall glass or bar shaker half way with VERY hot water. Add the salt. sugar and MSG. Stir to combine until the salts and sugar has nearly completely dissolved. Fill the remainder of the glass with very cold water then add the glass to the 2 quarts of water. Stir to combine. Add the chicken cutlets to the bowl and fold. Cover and refrigerate for 2 and up to 8 hours. To Make the Wet Batter In a medium bowl add the egg white and beat to a froth with a fork. Add the buttermilk and pickle juice. Beat vigorously to combine. Add the flour and beat with a fork. If needed add a little water to thin to a consistency of a thin melting milkshake. To Prepare the Chicken Preheat Fryer to 340* Preheat Warming/Holding oven to 225* (place a sheet pan with a rack in the oven) Drain the brined cutlets on a rack after brining. Working in batches, dip each cutlet into the wet batter and allow most of the batter to drip off. Dredge in the seasoned breading and place directly into the fryer. Do not over crowd the fryer. Reduce the fryer heat to 320* Fry for 2-3 minutes then gently flip each piece. Continue to cook for 3-4 minutes or until golden brown and the temperature reads at least 160 in the center. Remove the cutlets to a tray lined with a paper towel. Allow to drain then place into the warming oven to hold until ready to serve. Serve on slider rolls with your choice of toppings and condiments.