El Gallo Feliz Recipe

Prepare chicken

If using a whole chicken breast, place it between two pieces of plastic wrap and pound to an even 1/2 inch thickness or split into two thinner cutlets. Pat dry with paper towels.

Lightly season the chicken on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside while you prepare breading station (10 minutes).

Set up three shallow bowls: Bowl 1 — combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt; Bowl 2 — beat 1 large egg with 1 tablespoon buttermilk until combined; Bowl 3 — combine 1 cup breadcrumbs with 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika.

Dredge the chicken in the seasoned flour, shaking off excess, dip into the egg wash, then press firmly into the breadcrumbs to form an even coating. Place the breaded chicken on a wire rack and let rest 5–10 minutes to help the coating adhere.

Pour about 1/2 to 1 cup vegetable oil into a heavy skillet (enough to cover about 1/4–1/3" depth). Heat over medium-high heat until the oil registers 350°F (175°C) or a small piece of breadcrumb sizzles immediately and browns slowly.

Carefully add the breaded chicken to the hot oil (work in batches if needed). Fry 3–4 minutes per side, adjusting time for thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain and rest 2–3 minutes.

Butter the cut sides of the brioche bun with about 1 tablespoon unsalted butter. Toast in a skillet over medium heat or on a griddle until golden, about 1–2 minutes per side.

Spread 1 tablespoon mayonnaise evenly on the top bun and 1 tablespoon yellow mustard on the bottom bun (or reverse to preference).

Place the hot fried chicken on the bottom bun, immediately top with 1 slice American cheese so it melts slightly from the heat. Add 4 dill pickle slices on top of the cheese, then cap with the top bun.

Press gently, slice in half if desired, and serve hot.