Chick-Fil-A Sandwich

Ingredients

• 1chicken breast, pounded flat and cut into 2 even pieces
• 1/4 cuppickle juice, for marinating
• 1egg, beaten
• 1/4 cupmilk
• 1/2 cupall-purpose flour
• 1 tbsppowdered sugar
• 1/2 tsppaprika
• 1/2 tspsalt
• 1/4 tspblack pepper
• 1/4 tspgarlic powder
• 1/4 tspcelery salt
• 1/2 tspcayenne pepper
• 1 cupolive oil, for shallow frying; fill pan to about ½ inch depth
• 2sesame seed burger buns, toasted; you need one bun per sandwich
• pickle slices

Method

1. 1

   Wrap the chicken breast loosely in plastic wrap and pound gently with the flat side of a meat mallet until about ½ inch thick all over. Cut into two even pieces.

2. 2

   Marinate the chicken pieces in the pickle juice in the fridge for 30 minutes to 1 hour. For a spicy version, add a teaspoon of Tabasco sauce to the brine.

3. 3

   While the chicken marinates, beat the egg with the milk in a bowl. In a separate bowl, combine the flour, powdered sugar, paprika, salt, black pepper, garlic powder, celery salt, and cayenne pepper.

4. 4

   Remove chicken from the brine. Dip each piece into the egg wash on both sides, then coat thoroughly in the seasoned flour on both sides.

5. 5

   Heat the oil in a skillet to 350°F. Fry each piece for 2 minutes per side, until golden brown and the thickest part reads 165°F.

6. 6

   Blot on paper towels to drain excess oil. Serve on toasted buns with pickle slices.

Nutrition per serving