cooking with cadee

“Chick-Fila” Chicken Sandwich

Ingredients:

2 skinless, boneless chicken breasts

Kosher Salt and freshly ground pepper

1 teaspoon paprika

Peanut oil, for frying

1 large egg

1/2 cup nonfat milk

3/4 cup all purpose flour

1/4 cup whole wheat flour

1 Tablespoon malted milk powder

1 Tablespoon plus 1 teaspoon confectioners’ sugar

1/4 teaspoon baking soda

1/4 teaspoon dry mustard

1 sour pickle, cut into 8 slices, 1 teaspoon juice from jar

2 teaspoons white vinegar

4 soft hamburger buns

1 Tablespoon unsalted butter, softened

Directions:

Cut the chicken breast in half horizontally to make 4 thin cutlets

Place the cutlets between 2 pieces of heavy- duty plastic wrap

and pound to 1/8th inch thick with a mallet or heavy skillet (or your fist)

Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika

Heat about 2 inches of peanut oil in a heavy bottomed pot over medium heat until a deep-fry thermometer registers 325 F

**Remember when working with hot oil…. Safety First***

Meanwhile whisk the egg, milk and 2 Tablespoons water in a dish

Whisk both flours, the malted milk powder, confectioners’ sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in a separate dish

Toss the pickle slices, juice and vinegar in a bowl and set aside

Working in batches, dip the chicken in the egg mixture, turning to coat

then dredge in the flour mixture and shake off any excess

Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed.

Drain on paper towels

Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down

Put 2 pickle slices on each bun bottom

top with a piece of chicken

cover with the bun tops

Enjoy!!