Chick-Fil-A Chicken Sandwiches II

By Addie

I cook by the seat of my pants and I saw this recipe on Pinterest, and made it within minutes of finding it, so needless to say, I was missing a few of the ingredients. It was Friday night and I needed something fairly simple and good for dinner that night. I had thawed some chicken breasts, and was browsing Pinterest to find something new.


But hey, this recipe was so good with my substitutions that I may just keep on making it "wrong"!


I didn't photograph each step of the recipe, it's fairly simple and straightforward, I recommend a Ziploc bag rather than their recommendation of two pieces of Saran Wrap, because when I pound something with a mallet, it tends to send icky stuff flying everywhere, so I saved myself the mess and used the bag. It worked great.


The way this turned out, my boys wouldn't mind if this was my stand-by "fried chicken" instead of my old recipe. I tend to agree!


Why the difference?


I honestly think it's the powdered sugar in the recipe, it gives the coating a dryness needed to be on the sandwich, and it's just PERFECT. Who would've thought? I substituted cornmeal for whole wheat flour and that was great, too. I may try it next time with the whole wheat just to make sure that cornmeal is my favorite way.

Ingredients

• 2 chicken breasts
• Peanut oil for frying
• (I didn't have peanut oil, so used corn oil instead in my cast iron dutch oven which seems to work best for fried chicken!)
• Kosher salt
• Pepper
• 1 teaspoon paprika
• 1 egg
• 1/2 cup milk
• 3/4 cup flour
• 1/4 cup whole wheat flour
• (I assumed the whole wheat was for crunch, and didn't have any, so I substituted cornmeal.)
• 1 Tablespoon dry milk
• 2 Tablespoons water
• 1 Tablespoon powdered sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon dry mustard
• (I substituted soul food seasoning and Morton's "HOT" salt for all the seasonings, except for the Kosher salt and the pepper and just loved it.)

Preparation

Step 1

Cut breasts into four pieces, slicing horizontally. Place the chicken in a gallon Ziploc and pound them into submission, excuse me, I mean flat pieces without breaking them.


Salt and pepper them.
Mix egg, water, milk, in a bowl.
Mix flours, dry milk, powdered sugar, soda and dry mustard in another.


Dip the chicken in the milk, then in the egg wash.


Fry in hot oil. Drain on paper towels. Serve with a slice dill pickle on a toasted bun. YUM!!

I doubled this recipe, the leftovers would be great again in a sandwich, OR, sliced into a Cobb Salad!