Monday, September 3, 2012

Chic-Fil-A Chicken Sandwiches

While this post might take a couple days to get posted understand that I'm still thinking about Sunday nights dinner. (Sorry there are no pictures, I will repost as soon as I remake these.)

My partner, Craig, intoduced me to Chic-Fil-A a few years back. Growing up in Portland we had a Chic-Fil-A, but it was not very successful, and closed after a few years. I've always known of Chic-Fil-A, it was the quickest place to get a soda at the mall, cause there was no line! On a visit to my family, Craig found the last Chic-Fil-A in the NW, at Lloyd Center. We had chicken sandwiches, then the next morning we went back for breakfast! And i think we even went back for lunch. I was hooked. Everytime we visited an area that had a CFA, we had to go. From airports to drive thrus, there was nothing stopping us. We even drove to a college campus for breakfast biscuits, then back for lunch after a quick trip to Canada. That being said CFA, has been in the news a lot over the last couple of weeks. Most of it bad press, so whether or not you follow that news or not, CFA still makes a great product.

That brings me to this post. I found a couple of recipes for the classic CFA sandwich. I merged 2 of the better ones and tried it tonight.

Chic-Fil-a sandwiches

Ingredients

2 large boneless skinless chicken breasts, split horizontally into 4 cutlets Pickle juice

1 1/2 cups all-purpose flour
2 teaspoons paprika
2 tablespoons black pepper
1/2 teaspoon cayenne pepper
2 tablespoons powdered non-fat milk
1 tablespoon baking powder
1 cup milk
2 large eggs
1 1/2 cups all-purpose flour

2 quarts peanut oil

4 soft hamburger buns, toasted in butter
8 dill pickle chips

Drain dill pickles and set juice aside. Place chicken breasts in a zipper-lock bag and add juice. Transfer to refrigerator and let sit for at least 6 hours and up to overnight.

Meanwhile, combine paprika, black pepper, cayenne pepper, flour, non-fat milk powder, baking powder, 1 tablespoon kosher salt, and 2 teaspoons sugar whisk until homogenous. Whisk together milk and eggs in a medium bowl.

In a deep fryer, or Dutch oven, preheat oil to 350°F.

Remove chicken breasts from juice and pat dry with paper towels. Dip chicken into milk mixture. Working one cutlet at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift cutlet, shake off excess flour, then slowly lower into hot oil. Repeat with remaining breasts.
Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Chicken breast should temp at 160°F. Transfer to a paper towel-lined plate.

Place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close sandwiches, then cover with an overturned bowl or aluminum foil and allow to rest for 2 minutes to steam buns. Serve immediately.

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