Growing up in the south, I had the luxury of pulling into a Chick-fil-A anytime I desired. I even had it served at my high school. I honestly could never have enough chicken from this phenomenal fast food joint (and I rarely enjoy fast food). Since moving up north, I’ve come to realize that what was once a daily delight is no more. As far as the big city goes, there is only one jewel in the rough and it resides on NYU’s campus, which happens to be closed for summers.
With that, I shall continue to tell you how I unlocked the famous chicken sandwich secret. This past weekend, Ben, the pups and I took a road trip home for one of my good high school girlfriend’s wedding. Since we have had these plans, Ben had mentioned multiple times the necessity to eat at Chick-fil-A and 3 Amigos (our favorite Chesapeake Mexican restaurant). On our drive down as soon as we hit Delaware, Ben immediately wanted to stop at the first Chick-fil-A we came across. I told him we can’t because we made PB & J’s and we need to eat what we have. We would have to wait till Sunday to stop on our way back to New Jersey. So here were are, Sunday afternoon on our drive back home and I suddenly realize, Chick-fil-A is closed on Sunday- they are a Christian owned business. Ben sadly, and a tad bit angrily, settled for Sonic.
But luckily while I was home, my mom had a Food Network Magazine that I was flipping through and low and behold – A COPY CAT RECIPE OF THE FAMOUS CHICK-FIL-A SANDWICH. I couldn’t wait to get home and make it! It came out delectable, almost indistinguishable from the real thing. If you have ever had this infamous treat, you must try this recipe.
2 skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
1 tsp. paprika
peanut oil, for frying
1 large egg
1/2 c nf milk
3/4 c all-purpose flour
1/4 c whole-wheat flour
1 tbsp malted milk powder (hard to find in store, I omitted this)
1 tbsp plus 1 tsp confectioner’s sugar
1/4 tsp baking soda
1/4 tsp dry mustard
1 sour pickle, cut into 8 slices, plus 1 tbsp pickle juice from jar ( I used sliced dill pickles)
2 tsp white vinegar
4 soft hamburger buns
1 tbsp unsalted butter, softened
1. Cut the chicken breasts in half horizontally to make 4 thin cutlets. Season the chicken with 1 tsp salt and 1/2 tsp each pepper and paprika.
2. Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325. Meanwhile, whisk the egg, milk and 2 tbsp water in a baking dish. Whisk both flours, the malted milk powder, confectioner’s sugar, baking soda, dry mustard, the remaining 1/2 tsp paprika and 1 tsp each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
3. Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes (depending on thickness), adjusting the heat as needed. Drain on paper towels.
4. Head a skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.
Enjoy!
by Jenelle
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