Homemade Organic Copycat Chick-Fil-A Sandwiches

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).
  • Homemade Organic Cucumber Pickles – Hamburger Slices  (I always asked for extra pickles on mine!)

Here’s How I do it:

  1. Pound each chicken breast gently with the larger side of a meat tenderizer until about ½ inch thick all around.
  2. Cut into two pieces, cutting as evenly as possible.
  3. 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).
  4. Scramble the eggs in a bowl, then mix the milk in and combine well.
  5. Combine the flour, sugar, and spices in another bowl.
  6. Dip the chicken pieces each into the egg mixture on both sides, then tap off excess liquid and coat in flour on both sides.
  7. Heat the oil in a skillet (1/2 inch deep) to about 345° – 350° Fahrenheit.
  8. Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
  9. Serve on toasted buns with 2 pickle slices per sandwich. (Unless you want more, then pile them on!)
  10. Enjoy!
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