Chick-Fil-A Sandwich
A perfectly brined chicken breast transforms into crispy, tender chicken through a simple egg wash and flour coating. This recipe captures the technique behind Chick-fil-A's signature sandwich, where pickle juice doesn't just flavor the meat but chemically tenderizes it, breaking down proteins before cooking. The addition of icing sugar to the breading creates that distinctive subtle sweetness and golden crust. Making this at home reveals why the chain kept their method under wraps for decades.
Instructions
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
Cut into two pieces, as even as possible.
Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
Beat the egg with the milk in a bowl.
Combine the flour, sugar, and spices in another bowl.
Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
Heat the oil in a skillet (1/2 inch deep) to about 345-350.
Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
Blot on paper and serve on toasted buns with pickle slices..
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