Salads, chicken tenders which are to die for, wraps, sandwiches, waffle fries and let's just take a deep breath before mentioning the sauce. THE SAUCE!!!!
I ran across this recipe purely by accident, I don't even know what I was doing, I want to say maybe browsing around Pinterest? Who knows. What I DO know is that the minute I found it, I was like "Yep, that's going on the menu right away."
Then it sat on the meal plan for a month, not even joking, something would come up and I would have to switch meals around, but yesterday was the day. I finally remembered to get the chicken brining with plenty of time to spare. Why brine you might ask? Well, let's just say that the secret ingredient that makes these sandwiches a hit, is pickle juice.
I know, it sounds crazy, and I will admit I was a little scared that the taste would be overpowering, but it's not, it just makes the chicken super tender and yummy and......yeah you need to try it.
Recipe comes from Life in the Lofthouse.
Chick-Fil-a Sandwich
Serves 4
2 boneless, skinless chicken breasts
½ cup dill pickle juice
2 eggs
½ cup milk
1 cup all-purpose flour
2 Tablespoons powdered sugar
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 cup peanut oil (or vegetable oil)
4 Hamburger buns
pickles slices
romaine lettuce
tomato slices
Slice each chicken breast in half, lengthwise, to form 4 thin cutlets. Place chicken in a large ziplock bag and pour in pickle juice. Seal bag shut and place in the refrigerator. Marinate for 1 - 2 hours.
Heat oil in a large non-stick skillet to 350° F.
In a small bowl, whisk together eggs and milk.
In a separate bowl, combine flour, sugar, salt, pepper, paprika and garlic powder.
Remove chicken from pickle juice. Dip each piece in the egg/ milk mixture, and then into the flour mixture. Coat well. Shake off excess flour.
When oil is ready, fry 2 pieces at a time for 3 - 4 minutes on each side. You want it cooked through on the inside, and the outside should be golden-brown. Place chicken on a paper-towel lined plate to absorb excess oil.
Repeat with other 2 chicken cutlets.
Serve chicken on toasted buns with pickles, lettuce and tomato. Enjoy!
These come together pretty quickly and I am sure your family will love them, just as much as mine did. It's surreal just how delicious and tender the chicken is, without an overpowering taste of pickles.
But, you can't have the true Chick-Fil-a experience without some waffle fries and the delicious well known sauce. So, I've got a recipe for that as well, thanks to Dinner then Dessert.
Chick-Fil-a Sauce
Yield: 8 servings
1/4 cup honey
2 tablespoons yellow mustard
1/4 cup barbecue sauce I use Sweet Baby Ray's
1 tablespoon lemon juice
1 tablespoon dijon mustard
1/2 cup mayonnaise
Mix all the ingredients in a bowl and refrigerate for 30 minutes to allow flavors to come together.
If your sauce doesn’t have that hint of smoke (in case your bbq sauce is sweeter rather than smoky) use a splash of liquid smoke.
Overall, this was by far one of our favorite dinners and all done in the comfort of my kitchen. Seriously, don't be afraid to try your very own restaurant recipes at home, they are often cheaper to make as well as easier, and what's not to like about having the food you love at your fingertips?
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