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.
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…
We dredged it through some milk and egg and then into the secret flour and spice mixture.
Then it was into a hot cast iron skillet full of peanut oil…
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.
While we were at it, we made a nuggets version for me.
Both were mighty fine. We even had some leftovers to use in our 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!
from Hilah Cooking
- 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!
- 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.