Chicken Sandwiches - chic-fil-a

By grammadot

Ingredients

• 2 skinless, boneless chicken breasts (about 6 ounces each)
• 1 cup milk
• 1/2 cup pickle juice
• Kosher salt and freshly ground pepper
• 1 teaspoon paprika
• Peanut oil, for frying (or canola)
• 1 large egg
• 1/2 cup milk
• 3/4 cup all-purpose flour
• 1/4 cup whole-wheat flour
• 1 tablespoon malted milk powder
• 1 tablespoon plus 1 teaspoon confectioners' sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon dry mustard
• dill pickle slices
• 4 soft hamburger buns, split
• 4 slices american cheese
• 1 tablespoon unsalted butter, softened
• optional: mayonnaise

Details

Servings 4
Preparation time 90mins
Cooking time 10mins
Adapted from foodnetwork.com

Preparation

Step 1

Cut the chicken breasts in half horizontally to make 4 thin cutlets.

Marinate chicken in milk and pickle juice from 1 hour up to 3

Remove from marinade, blot dry. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.

Heat about 2 inches oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish.

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, adjusting the heat as needed. Drain on paper towels.

Heat a large 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 (do not skip this step). Put 2 pickle slices on each bun bottom; top chicken with piece of cheese and cover with the bun tops.
optional: spread mayo on buns