AddictedToSaving.com

CopyCat Chick-Fil-A Sandwich Recipe

Ingredients

4 chicken breasts, flattened with a meat mallet and cut in half
1 cup of pickle juice
1 ¼ tsp of paprika
salt/pepper
½ cup white flour
½ cup whole wheat flour
¾ tsp of dry mustard
¼ tsp of baking soda
¾ tsp of paprika
½ tsp of garlic salt
1 tbsp of powdered sugar
2 eggs
¼ – ½ cup of milk
cooking spray and/or olive oil and/or coconut oil

Directions

1. Marinate the chicken. Flatten the chicken and cut it in half, sprinkle with salt, pepper and paprika. Place in a bag and seal with 1 cup of pickle juice (I split mine up into 2 bags). Leave marinade on for at least 4 hours up to overnight.

2. Prepare dredge station. Whisk eggs and milk in a bowl. In another dish mix flours, mustard, baking soda, paprika and garlic salt. Dredge chicken in egg mixture, thoroughly coating it, then dredge it in the flour mixture until it is also well coated.

I made both baked and fried chicken, so there are two directions to follow below.

3. For baked chicken: preheat the oven to 450. The directions I was following said to spray the chicken with olive oil, but I didn’t have a sprayer. I instead poured some olive oil onto a plate and dipped the flour-coated chicken into the oil on both sides. Once dipped, place it on a sprayed wire rack on top of a baking sheet. Bake for 12-14 minutes, flip over, and bake for another 12-14 minutes.

4. For fried chicken: heat up oil in a pan (I used coconut oil because of it’s durability in high heat, but you could use any oil you’re comfortable with). Make sure there’s enough oil throughout the duration of the cooking. Cook each flour-coated chicken in a oil heated pan until the chicken is no longer pink on each side.

5. When chicken is done (either the baked or fried or both) let it rest. If you so desire, butter some bread and toast it in the oven or sauté pan for a few minutes. Then place the chicken on the bun along with your 2-3 pickles. Feel free to add lettuce, tomatoes, and whatever else you desire.