Enjoy Sunday Chicken Sandwich ‘Big Herm’ style

RICHMOND, Va. – Fan Favorite “Big Herm” Baskerville was back in the Virginia This Morning kitchen to serve up his signature “Sunday Chicken Sandwich.”Big Herm’s Kitchen is located at 315 N 2nd St in Richmond. For more information you can visit www.bighermskitchenrva.com

•    4 hamburger buns, split
•    1 head green leaf lettuce, leaves separated
•    1 large tomato, sliced
•    20 dill pickle slices
•    2 boneless, skinless chicken breasts
•    1 cup dill pickle juice
•    1 1/2 cups milk, divided
•    1 cup peanut oil
•    1 large egg
•    1/2 cup all-purpose flour
•    1 tablespoon confectioners’ sugar
•    Kosher salt and freshly ground black pepper, to taste
•    Place a chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally.
•    In a large shallow baking dish, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.
•    Heat peanut oil in a large skillet over medium high heat.
•    In another large shallow baking dish, whisk together remaining 1 cup milk and egg. Stir in chicken to coat and drain excess milk mixture.
•    In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.
•    Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate.
•    Serve chicken immediately on burger buns with green leaf lettuce, tomato and pickles.