2
United States
Chick-Fil-A Sandwich
Allergens: Celery, Eggs, Gluten, Milk, Sulphites
The copycat, pickle-brined chicken crisped and served on a buttered bun.
Ingredients
- Olive oil 1 cup
- Salt 0.5 tsp
- Black pepper 0.25 tsp
- Plain flour 0.5 cup
- Paprika 0.5 tsp
- Chicken breast 1
- Eggs 1
- Milk 0.25 cup
- Rolls 1
- Cayenne pepper 0.5 tsp
- Garlic powder 0.25 tsp
- Icing sugar 1 tbsp
- White wine vinegar 0.25 cup
- Celery salt 0.25 tsp
Method
- Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
- Cut into two pieces, as even as possible.
- Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
- Beat the egg with the milk in a bowl.
- Combine the flour, sugar, and spices in another bowl.
- Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
- Heat the oil in a skillet (1/2 inch deep) to about 345-350.
- Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
- Blot on paper and serve on toasted buns with pickle slices.