There’s just something about a chicken sandwich, specifically, a Chick-Fil-A chicken sandwich, that is just out of those world delicious. Especially in the realm of fast food. And who can blame them for the uber simple, streamlined menu. It’s hard to top perfection. And perfect the boneless, fried chicken breast they have. And for years we’ve craved that taste, paired with delicious dill pickles. And for years I’ve been angered, depressed, even sickened once by my failure to achieve anything close to it at home. Don’t get me wrong, I usually will find any reason to justify coughing up some extra cash for a pit stop at the nearest one, but sometimes this just isn’t possible. (Heeellllooo, Sundays at lunch time, every single time, when we pull in only to face palm after realizing, duh! they’re closed) And yet, the craving still demands to be satisfied. So what’s a gal to do???
She keeps right on trying, dammit!! And lo and behold, we finally have a winner folks! I kid you not, the flavor is spot on. I was even able to feed everyone, at 1 sandwich a piece with only two breasts. Two! and yes you read that right. I can’t even get over these, that’s how good they were. The hubs, the sons, everyone has asked for them repeatedly. Anytime I ask what we should have for supper, this is there answer. The hubs liked it so much he had two, two, and then stared down my sandwich every.single. bite. I took the entire meal. He even told me to name my price! Oh the things I can get that man to do for a bite of this sandwich. (cue the witchy, evil laugh) But really, that honey do-list? Totally, nonchalantly pushing it across the table…
The secret? The marinade before the seasoned breading. It’s pickle juice. And no for all the pickle haters out there, it doesn’t leave the chicken tasting pickle-y. For added authenticity, serve these on buttered, toasted hamburger buns with two pickle slices each.
Copy Cat Chick-Fil-A Sandwiches
1 boneless, skinless chicken breast (we get 3 patties er breast)
1/4 cup dill pickle juice
1/4 cup milk
1/2 cup flour
1 tbsp powdered sugar
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp celery salt
1/4 tsp dried basil
tiny dash of cayenne
Oil for frying (about a cup), if you’re going for authenticity use peanut oil, I usually just us vegetable oil and they still taste phenomenal
Buns (buttered and toasted)
dill pickle slices/ ‘chips’
1. Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until it’s only about ½ inch thick all around.
2. Cut the breast into two, or three, pieces, as evenly as possible.
3. Marinate the chicken in pickle juice for at least 30 minutes, and up to one hour.
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 degrees.
8. Fry each cutlet for 2 minutes on each side, or until golden brown on the outside and cooked through.
9. Remove from the skillet onto paper towels. Blot to remove any excess oil, and serve on toasted buns with pickle slices.