American·non-vegetarian·medium

Chick-Fil-A Sandwich

Name: Chick-Fil-A Sandwich
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 Chicken Breast; 1/4 cup Pickle Juice; 1 Egg; 1/4 cup Milk; 1/2 cup Flour; 1 tbs Icing Sugar; 1/2 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/4 tsp Garlic Powder; 1/4 tsp Celery Salt; 1/2 tsp Cayenne Pepper; 1 cup Olive Oil; 1 Sesame Seed Burger Buns

Alright, folks, let me tell you about the legendary Chick-Fil-A Sandwich! Here's what you'll need: Chicken Breast, Pickle Juice, Egg, Milk, Flour, Icing Sugar, Paprika, Salt, Black Pepper, Garlic Powder. First things first, tenderize that chicken - not too hard, we're not trying to start a chicken rebellion here! One time, I got a little too excited with the meat tenderizer and ended up with chicken pieces flying everywhere - lesson learned, folks. Now, here's a special tip for you: before marinating the chicken in pickle juice, add a teaspoon of Tabasco sauce for an extra kick. Trust me, your taste buds will thank you later! And let me share a fun fact with you: did you know that the original Chick-Fil-A Sandwich was created by a happy accident? The founder mistakenly marinated a piece of chicken in pickle juice, but it turned out to be a delicious twist of fate! So, marinate that chicken, fry it up, and enjoy the mouthwatering goodness of your homemade Chick-Fil-A Sandwich. Don't forget the pickles - they're kind of a big dill in this recipe! Enjoy, my fellow culinary adventurers!

45 min(prep 30 + cook 15)

4 servings

450 kcal

4.5

Ingredients

Nutrition

450 kcalper serving

Protein30g32%

Carbs40g42%

Fat20g21%

Fiber2g2%

Sugar3g3%

Directions

1
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.
2
Cut into two pieces, as even as possible.
3
Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
4
Beat the egg with the milk in a bowl.
5
Combine the flour, sugar, and spices in another bowl.
6
Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
7
Heat the oil in a skillet (1/2 inch deep) to about 345-350.
8
Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
9
Blot on paper and serve on toasted buns with pickle slices.

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