Monday, December 9, 2013

copy cat chik-fil-a sandwiches

So these were awesome. Just sayin'. I could make these once a week and never tire of them. Chik-fil-A Sandwiches are amazing, and this homemade version is just as good. Maybe even better because you know exactly what's in them!
I got these two big chicken breasts and turned them into cutlets. That's a pretty easy thing to do- just run the knife straight through the center of each breast and cut them in half. That's it!
Perfect. That is so much easier than trying to pound each chicken breast out to an inch thickness. This will help insure that each breast will cook evenly, and quickly.
Now both sides are getting seasoned with black pepper, salt and paprika. Now, onto the dredge!
The flour mixture has a couple of spices and ingredients. This is a combination of whole wheat flour and regular flour. The wheat flour gives this mix a little tooth. Then, we'll add some mustard powder, baking soda, paprika, onion powder, garlic powder, salt, pepper and powdered sugar. Yes! Sugar. Trust me.
Each breast is going to go through a dry, wet, dry dredge.So, start with the chicken going into the dry flour.
Now into the egg wash...
And finally, back into the dry ingredients. Time to fry.
These will not take long at all to fry. About 5 minutes on the first side is all you need.
Once you flip the chicken, it'll only need about 3 minutes on the other side before it's all cooked through and perfect. Let the chicken drain on a paper towel.
A lightly toasted bun is what you need for this sandwich. Nothing too squishy.
You can add cheese, lettuce, whatever you want. However, I like to go classic with mine. Just a tiny touch of mayonnaise and dill pickle slices. Be prepared to want several of these.
Copy Cat Chik-fil-A Sandwiches
Thanks, Relish! This was delish.
2 large chicken breast, sliced into cutlets
4 hamburger buns, lightly toasted
1 egg
1/2 cup milk
1 Tablespoon pickle juice (optional)
3/4 cup flour
1/4 cup whole wheat flour
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 Tablespoon powdered sugar
1/4 teaspoon baking soda
Salt and pepper, to taste
Dill pickle slices
Vegetable oil, for frying

Heat 1 inch of oil in a large skillet over medium heat. Mix together both kinds of flour, mustard powder, baking soda, paprika, onion powder, garlic powder, powdered sugar and salt and pepper in a shallow bowl. In a separate shallow bowl, whisk together egg, milk and pickle juice. Dredge each chicken cutlet through the flour, then into the egg, and again into the dry ingredients. Drop each chicken breast into the hot oil, cooking for 5 minutes on the first side. Flip and fry and additional 3 minutes, or until juice run clear and chicken is no longer pink. Drain on a paper towel. Serve chicken on lightly toasted buns with mayonnaise and pickle slices. Enjoy!