Restaurant Redo: Original Chick-fil-A Sandwich

dsc_0038So, I am one of those people who L-O-V-E-S the Chik-fil-A ‘original chicken sandwich’. Don’t think I’m crazy, I promise its a large fan club I belong to. I think its just the most delicious fried chicken sammie I’ve ever had. I’ve never had a bad one, and although they aren’t healthy…I would go to the gym for an hour just to not feel guilt when eating this heavenly meal. Serious goodness here.

But if it’s Sunday (or you don’t have a Chick-fil-A in your town)…what’s a girl to do? Well, hunt down a recipe online and make it for yourself!

INGREDIENTS:

  • 4 skinless, boneless chicken breasts
  • freshly ground pepper
  • 1  egg
  • 1/2 cup nonfat milk
  • 3/4 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1 tablespoon milk powder
  • 1.5 tbsp powdered sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1 cup pickle juice
  • 4 soft hamburger buns
  • Peanut oil or similar oil for frying. We use a Crisco blend.

DIRECTIONS:

  1. Trim fat from chicken breasts.
  2. Pound each chicken breast to 1/2 to 1/4 inch thickness. Make sure its evenly pounded or your chicken will cook unevenly and you’ll have to put it back in the oil. 🙁
  3. Pour all pickle juice minus 1 tbsp into a dish with a tight fitting lid.
  4. Place chicken breasts in the marinade and put in fridge for at least 1 hour.
  5. While chicken is marinating, whisk both flours, milk powder, powdered sugar, paprika, pepper, dry mustard and baking soda in a med-large mixing bowl or shallow dish.
  6. Whisk eggs, milk, 1 tbsp pickle juice & water in another med-large mixing bowl or shallow dish.
  7. Heat oil to 325 degrees. You can use a deep fryer or you can put about 2 inches in a dutch oven. Just be sure oil is to the right temp and stays at this temp while frying.
  8. Pull chicken breasts from refrigerator and let sit for approximately 30 minutes to warm up a bit.
  9. Pull one chicken breast at a time from the pickle juice, dredge in the egg mixture, then dredge in the flour mixture.
  10. Place in dutch oven or deep fryer. Continue until you have reached max capacity in your pan or fryer.
  11. Cook at 325 degrees for about 5-6 minutes. Be sure to keep an eye on the color, if it starts to turn very dark pull out of oil. It will darken and firm up a bit after you pull it from the oil.
  12. Place on plate with paper towels to dry/cool.
  13. Continue until all chicken is cooked.
  14. Serve on toasted buns with sliced pickles – for the true original sandwich. I served mine with the option of mustard or mayo.

dsc_00144 chicken breasts ready for pounding

dsc_0016Chicken in plastic wrap, ready for pounding

dsc_0017Chicken in pickle juice, for marinating

dsc_0023

Fry station: chicken breast in pickle juice, egg mixture, flour mixture and paper towels on paper

dsc_0030Dredging chicken breast in egg mixture

dsc_0032Dredging chicken breast in flour

dsc_0028Pulling chicken from oil – placing on paper towels to dry

dsc_0029Delicious fried chicken breasts

dsc_0020Toasting my buns

dsc_0038Final product!

-by Angela Malloy Potts
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