Sandwiches

Chick-fil-A Copycat

One of the advantages of the brouhaha recently around Chick-fil-A and their active opposition to gay marriage is that a whole bunch of people are now focused on how to recreate their delicious chicken sandwiches at home. Wherever you stand on the controversy, this is a good thing. (I won’t preach to you my take on the subject but, if you are curious, check out this incredibly articulate perspective.)

The hubby recently came across the Chick-fil-A Copycat recipe from Hilah Cooking and we figured we would give it a spin. First, we pounded out the chicken breast so it was nice and flat and marinated it in dill pickle juice for about 45 minutes.

Pickle Juice Marinade

This is the most brilliant part of the recipe, y’all — it doesn’t overwhelm the final product but definitely adds that special somethin-somethin. Next, we cut the breast in half…

Chick-fil-A Copycat

We dredged it through some milk and egg and then into the secret flour and spice mixture.

Chick-fil-A Copycat

Then it was into a hot cast iron skillet full of peanut oil…

Chick-fil-A Copycat

Since it was North/South Night, we just put that lovely chicken breast on a homemade buttermilk biscuit and served it up with a side of waffle fries.

Chick-fil-A Copycat

While we were at it, we made a nuggets version for me.

Chick-fil-A Copycat

Both were mighty fine. We even had some leftovers to use in our Sunday Scramble

Sunday Scramble

FYI that the green part you see is indeed dill relish. The hubby thought up that touch and, while I initially questioned his state of mind, it turned out to be delish. Nice balance to the chicken and the shredded Swiss cheese we threw in.

Overall, a great recipe if you want to make killer chicken sandwiches or nuggets at home. We’re working on a spicy version to share with y’all soon!

Chick-fil-A Copycat

from Hilah Cooking

Prep time: 40 mins
Cook time: 5 mins
Total time: 45 mins
Serves: 2
Ingredients
  • 1 boneless, skinless chicken breast
  • 1/4 cup pickle juice (sour dill is my favorite)
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup flour
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon dried basil
  • Optional: up to 1/2 teaspoon cayenne pepper for a spicy sandwich
  • Peanut oil for frying (about a cup)
  • For serving: Buns (buttered and toasted) and pickle slices!
Instructions
  1. 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.
  2. Cut into two pieces, as even as possible.
  3. Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
  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.
  8. Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
  9. Blot on paper and serve on toasted buns with pickle slices.
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Categories: Poultry, Recipes, Sandwiches | Tags: , , , , , , | 4 Comments

Mediterranean Meatball Flatbreads

After a lovely vacation and then a crazy week back at work, I’m finally sharing a new recipe. I have a confession: even though I love my Big Green Egg, I sometimes cheat. When the temperature is crazy hot, I’m short on time, or I’ve found a recipe that just requires a quick cook at high temp, then I turn to my old gas grill. Sure, it’s not as fulfilling as a long, slow smoke but sometimes you just need to get the job done, you know?

This is one of those recipes you can whip up pretty quickly and impress the friends and family. And who doesn’t need a few of those? It’s pretty much straight out of Weber’s Way to Grill cookbook, where they call it “Lamb Meatballs with Chopped Salad and Minted Yogurt.” I renamed it for several reasons. First, no me gusta lamb. You may like it and, if so, go for it. I substituted ground beef. Second, the chopped salad is really more of a relish. Third, minted yogurt tastes really good but sounds really gross so why call attention to it? And finally, this is a sandwich which is totally omitted in the original title. It’s all about marketing, my friends.

Mediterranean Meatball Flatbreads

Serves: 6

Prep time: 30 minutes

Grill on Direct Medium heat (about 400 degrees)

Start with the relish… In a non-reactive bowl, whisk 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp lemon zest, and 2 tsp minced garlic.

Dressing

Dice up and add to the bowl in 3 seeded plum tomatoes, 1/2 English cucumber, and 1/2 a small red onion. Throw in 1/3 cup crumbled feta cheese, 1/4 cup chopped Italian parsley (or basil), 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir ingredients and set aside.

Relish

For the meatballs, gently mix 1.5 lbs ground beef, 1 tbsp minced garlic, 2 tsps ground cumin, 1 tsp kosher salt, and 1/2 tsp ground black pepper. Form into 24 meatballs. [Note: Don’t go too lean on your ground beef or your meatballs will be dry.]

Meatballs

Now heat that grill up to about 400 degrees. While it’s heating, you can make the yogurt sauce real quick-like by mixing 1.5 cups plain Greek-style yogurt, 2 tbsp fresh lemon juice, 1/4 cup chopped fresh mint leaves, and 1/2 tsp kosher salt. See, wasn’t that easy?

Yogurt Sauce

Now, the folks at Weber tell you to put your meatballs on skewers. Despite my better judgement, I followed their instructions. The meatballs sure looked pretty on the grill this way:

Grilled Meatballs

But as soon as I went to turn them, it was a meatball catastrophe. Save yourself the trouble of having to apologize to anyone nearby for your creative use of profanity and just put the meatballs directly on the grill like this:

Grilled Meatballs

Cook for about 6 minutes, flipping halfway through. During the last 30 seconds, you can heat your flatbread or naan up on the grill, also. (I went with flatbread based on the fact that it has less carbs — which I tend to reserve for cocktail consumption. Life is all about balance.)

Put four meatballs in each flatbread and top with relish and yogurt sauce like so…

Mediterranean Meatball Sandwich

And then fold it over and serve it up. Nom, nom!

Mediterranean Meatball Sandwich

Categories: Beef, Recipes, Sandwiches | Tags: , , , , , , , , , , , | 5 Comments

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