Chick-Fil-A Sandwich

1/2 cup kosher salt
1/4 cup sugar
2 large boneless skinless chicken breasts split horizontally into 4 cutlets
2 teaspoons paprika
2 tablespoons black pepper
1/2 teaspoon cayenne pepper
1 teaspoon powdered MSG (optional)
1 cup milk
2 large eggs
1 1/2 cups all-purpose flour
2 tablespoons powdered non-fat milk
1 tablespoon baking powder
2 quarts peanut oil
4 soft hamburger buns toasted in butter
8 dill pickle chips

Dissolve kosher salt and sugar in a quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit for at least 6 hours and up to overnight.

Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside.

Whisk together milk and eggs in a medium bowl. Set aside.

Combine flour, non-fat milk powder, baking powder, 1 tablespoon salt, 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogenous. Drizzle 3 tablespoons milk/egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.

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

Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Transfer to milk mixture and turn to coat. 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. 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.

Pickman - did you ever do this with pork? We had these at a luncheon - choice of chicken or pork (nix the pickle and add a slice of pineapple) and they were so good!

I have not tried pork but I will, perhaps a butt or loin. I smoked a butt last weekend, and I think it was the best we have ever had. Then for a little change I BBQed the left over with my own special BBQ sauce, and it was even better.

Thanks for the chick-fil-a recipe. I LOVE that place. Unfortunately we don’t have one close.

They have the best grilled chicken sandwich. Theirs is the restaurant where I first had pickle slices on a chicken sandwich (more than 20 years ago) & I’ve never eaten a chick sandwich without them since then.

Great place.

I love Chick-Fil A