Chick-Fil-A Copycat
When does Chick-Fil-A sound the best? Sunday, of course. Make this copycat fried chicken at home and please the family for lunch or for dinner.
To make it “just like” CFA, serve on a buttered, toasted white bun with two (only TWO) slices of dill pickle. Those very cheap, slightly yellowish “hamburger dills” work the best in my opinion, for the juice marinade and the pickles themselves.
From the author:
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
- Optional: up to 1/2 teaspoon cayenne pepper for a spicy sandwich
- Oil for frying (about a cup)
- For serving: Buns (buttered and toasted) and pickle slices!
Directions
- 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.