I modified the copycat recipe found at Hilahcooking.com because I haven’t had a Chick-Fil-A sandwich in many years and thought it would be a neat idea to try making them at home.
Here’s What You’ll Need:
- 2 raw organic pastured chicken breasts, boned and skinned
- 1/2 cup Homemade Organic Dill Pickle juice
- 1 organic pastured egg
- 1/2 cup grass-fed organic milk
- 1/2 cup organic unbleached white flour
- 1 Tbsp. organic homemade organic confectioner’s sugar (powdered cane sugar)
- 1 tsp. organic paprika
- ½ tsp. Real Salt
- ¼ tsp. organic freshly-ground peppercorn blend
- 1/2 tsp. organic granulated garlic
- 1/2 tsp. Homemade Organic Celery Salt (optional; use a pinch more of Real Salt if omitting)
- 1/2 tsp. organic dried basil
- 1/2 tsp. organic cayenne pepper, optional. This is for a spicy sandwich, you can use more or less to taste.
- 1 tsp. Homemade Organic Cayenne Pepper Sauce, or other hot sauce
- 1/2 cup organic peanut oil (peanut oil is what the restaurant chain uses), organic schmaltz, or organic lard
- 4 organic hamburger buns, buttered with organic pasture butter and lightly toasted (in a 450° Fahrenheit oven for 5 minutes).
- 8 Homemade Organic Cucumber Pickles – Hamburger Slices (I always asked for extra pickles on mine!)
Here’s How I do it:
- Pound each chicken breast gently with the larger side of a meat tenderizer until about ½ inch thick all around.
- Cut into two pieces, cutting as evenly as possible.
- Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Homemade Organic Cayenne Pepper Hot Sauce or Homemade Organic Jalapeno Pickle juice now for a spicy sandwich).
- Scramble the eggs in a bowl, then mix the milk in and combine well.
- Combine the flour, sugar, and spices in another bowl.
- Dip the chicken pieces each into the egg mixture on both sides, then tap off excess liquid and coat in flour on both sides.
- Heat the oil in a skillet (1/2 inch deep) to about 345° – 350° Fahrenheit.
- Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
- Serve on toasted buns with 2 pickle slices per sandwich. (Unless you want more, then pile them on!)