Sunday is often our night to order out – maybe a pizza or a fancy sandwich. When I think of a fancy sandwich, I think of a big, fat Chick-fil-A Chicken Sandwich. Then I remember it’s Sunday and Chick-fil-A is not a Sunday option. They value their employee’s time, and they are closed on Sundays. Good for them, but bad for me. I really wanted one of those Chick-fil-A sandwiches. Rats!
Where there is a will, there is a way. I found a copy-cat recipe that is not quite as good as the original, but it’ll do in a pinch, and it is good. The secret is in the brine – milk and dill pickle juice.
One large whole chicken breast loin will make two sandwiches. Lay the breast flat and carefully cut in half lengthwise. A filet knife here comes in handy.
Put the two halves in a bowl with 1/2 C milk and ½ C dill pickle juice, right from the jar. Brine at least 30 minutes, more if you have time.
Drain well and dip and roll the breasts in a separate bowl with 1 egg and another ½ C milk. Dip the breasts in a mixture of ½ C flour, 1 T confectioner’s sugar, and salt and pepper to taste.
Place the chicken in 1 C hot vegetable oil and fry to a golden brown – about 5 or 6 minutes. Serve immediately on a toasted bun with lettuce, tomato, dill pickles and special Chick-fil-A Sauce – and you can buy that at Kroger’s on a Sunday.
(Almost as Good) Chick-fil-A Sandwiches
1 boneless, skinless chicken breast loin (for 2 sandwiches)
½ C dill pickle juice
1 C milk, divided
1 cup vegetable (or peanut) oil
½ cup all-purpose flour
1 T confectioners’ sugar
Kosher salt and black pepper, to taste
Serve with lettuce, tomato, dill pickles and sauce
Place a chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally. Trim excess fat as needed.
In a large shallow baking dish, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.
Heat oil in a large skillet over medium high heat.
In another large shallow baking dish, whisk together remaining 1/2 cup milk and egg. Stir in chicken to coat and drain excess milk mixture.
In a gallon size Ziploc bag or large bowl, combine chicken, ½ C flour, 1 T confectioners’ sugar; season with salt and pepper, to taste.
Cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate.
Serve chicken immediately on burger buns with green leaf lettuce, tomato, and pickles.