Step 1 of 6
Chick-Fil-A Sandwich
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.
Step 2
Marinate the chicken pieces in the pickle juice for 30 minutes to 1 hour. For a spicy version, add a teaspoon of Tabasco sauce to the brine.
Step 3
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.
Step 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.
Step 5
Heat oil in a skillet to about 345–350°F (175°C). Fry each piece for 2 minutes per side, or until golden brown and cooked through.
Step 6
Blot on paper towels to drain excess oil. Serve on toasted buns with pickle slices.
