Chick-Fil-A Sandwich

Chicken · United States

Chicken Breast1

Pickle Juice1/4 cup

Egg1

Milk1/4 cup

Flour1/2 cup

Icing Sugar1 tbs

Paprika1/2 tsp

Salt1/2 tsp

Black Pepper1/4 tsp

Garlic Powder1/4 tsp

Celery Salt1/4 tsp

Cayenne Pepper1/2 tsp

Olive Oil1 cup

Sesame Seed Burger Buns1

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.

Cut into two pieces, as even as possible.

Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).

Beat the egg with the milk in a bowl.

Combine the flour, sugar, and spices in another bowl.

Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.

Heat the oil in a skillet (1/2 inch deep) to about 345-350.

Fry each cutlet for 2 minutes on each side, or until golden and cooked through.

Blot on paper and serve on toasted buns with pickle slices.

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Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.