Chick-fil-A Sandwich

By CheeseDiva

Ingredients

• 2 (6-8 ounces each) boneless skinless chicken breasts
• 2 large eggs
• 1/3 cup milk
• 2 tablespoons water
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 tablespoon powdered sugar
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Peanut oil for frying
• 4 rolls, split, buttered, and toasted
• 8 (or more) dill pickle slices
• 2 (6-8 ounces each) boneless skinless chicken breasts
• 2 large eggs
• 1/3 cup milk
• 2 tablespoons water
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 tablespoon powdered sugar
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Peanut oil for frying
• 4 rolls, split, buttered, and toasted
• 8 (or more) dill pickle slices

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from snappygourmet.com

Preparation

Step 1

Cut each chicken breast in half and pound with a meat mallet until thin and even.
In a large shallow bowl, whisk together the eggs, milk, and water until well combined. In a separate large shallow bowl, whisk together the flour, baking powder, sugar, paprika, salt, black pepper, and garlic powder.
Dip each piece of chicken in the egg wash then dredge in the flour mixture. Set aside.
Heat peanut oil in a large deep pan so that oil is at least 2 inches deep until it reaches about 350 degrees F.
Lightly dredge the chicken in the flour again, shake off excess. Deep fry chicken in batches in peanut oil about 2-3 minutes per side or until cooked through.
Drain chicken on paper towels or cooling rack. Place in split rolls along with some pickles.

Instructions

Instructions
Cut each chicken breast in half and pound with a meat mallet until thin and even.
In a large shallow bowl, whisk together the eggs, milk, and water until well combined. In a separate large shallow bowl, whisk together the flour, baking powder, sugar, paprika, salt, black pepper, and garlic powder.
Dip each piece of chicken in the egg wash then dredge in the flour mixture. Set aside.
Heat peanut oil in a large deep pan so that oil is at least 2 inches deep until it reaches about 350 degrees F.
Lightly dredge the chicken in the flour again, shake off excess. Deep fry chicken in batches in peanut oil about 2-3 minutes per side or until cooked through.
Drain chicken on paper towels or cooling rack. Place in split rolls along with some pickles.

Instructions