My brother, Josh, sent me a recipe he found online for a copycat Chick-fil-a Sandwich, and I have to admit, I was a bit skeptical at first. I’ve made copycat restaurant recipes before, and they just never quite seem to hit the mark. But after Josh, a self-proclaimed Chick-fil-a addict, tried this recipe and raved about it, I knew I had to give it a shot. Well, folks, it did not disappoint!! Simply put, it’s DELICIOUS! My hat goes off to Hilah Cooking for nailing this copycat recipe!
From Hilah Cooking
Yields two sandwiches
- 1 boneless, skinless chicken breast
- 1/4 cup pickle juice
- 1 egg
- 1/4 cup milk
- 1/2 cup flour
- 1 tbsp powdered sugar
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp celery salt
- 1/4 tsp dried basil
- Optional: up to 1/2 tsp cayenne pepper for a spicy sandwich
- Optional: 1 tsp Tabasco sauce
- 1 cup peanut oil (you can use canola oil if you don’t like or are allergic to peanut oil)
- 2 hamburger buns, toasted and buttered
- pickle chips
- 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. (On my electric stove, this was required the highest setting. It’s important to make sure the oil is hot enough so the breading doesn’t just fall off.)
- Fry each cutlet for 3 minutes on each side, or until golden and cooked through.
- Blot on paper and serve on toasted buns with pickle slices.