Los Pollos Hermanos

The Breaking Bad finale was Sunday! As a result, I put together a fun dinner of “Los Pollos Hermanos” chicken, green beans (from the deli at Albertson’s) a blue cocktail and well, a pick-me-up (crushed blue raspberry candy).

Ok, so the Hermanos chicken isn’t all that authentic. It isn’t fried, for example (was trying to keep things a little healthier). And I attempted something I’ve been dying to try since I’ve heard it incorporated into Chick-Fil-A knock off recipes: a pickle juice brine, which isn’t exactly a Hispanic-sounding touch. Regardless, it was delicious, so I’m posting the recipe, even if it was a bit haphazard.


chicken breasts, cut into about four ounce portions

panko (I used equal parts whole wheat panko and regular), mixed with a generous amount of paprika and chicken taco seasoning

salt and pepper

more paprika

2 eggs, beaten

flour, also mixed with paprika and chicken taco seasoning

vegetable oil

buttermilk, for soaking

pickle juice (about enough to submerge the chicken in a plastic bag, though I watered mine down with a little water and added two cut up pickles to the mix)

Season chicken with salt. Submerge in buttermilk, seasoned with some paprika, for a few hours.

Combine pickle juice, water and pickle chunks.

About 45 minutes before cooking, remove chicken from buttermilk and submerge in a plastic bag with pickle mixture.

After about a 45 minute brine, remove chicken from pan. Dredge, first in buttermilk, then seasoned flour, then egg mixture, then breadcrumb mixture. Add a little paprika on top. Allow to stand for about 30 minutes. Preheat oven to 375.

Brown chicken on either side for a couple minutes (I did this in two batches). Bake chicken for 20-30 minutes or until cooked through.


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