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Eat More Copycat Chick-Fil-A Sandwiches

We want what we can't have. That includes a sandwich from Chick-Fil-A on Sunday. Here's the solution we've all been waiting for.

Eat More Copycat Chick-Fil-A Sandwiches

Photo by Kelly Redfield

Many of us have experienced the following scenario– we wake up on a Sunday and crave one thing and one thing only: a Chick-fil-A sandwich. Some of us may unknowingly drive all the way to the fast-food chain, bellies hungry and screaming for the delicious, fried chicken on perfectly warm, buttered bread. We dream and drive only to find it is closed. Tears may ensue. I hear they call it the Sunday Sandwich Syndrome. Thankfully, a copy cat genius has given us the recipe to stop the tears. Follow these instructions, add your favorite condiments and you’ll never suffer from the sandwich syndrome again.

Medium

Prep time: 1 hour
Cook time: 10 minutes
Total time: 1 hour and 10 minutes

Servings: 2 sandwiches

Ingredients:

2 thin chicken breasts
1/4 cup pickle juice
1 egg
1/8 cup milk
1/2 cup flour
1 tablespoon powdered sugar
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/2 teaspoon basil
1/4 cup peanut oil
2 buns
1 teaspoon paprika
Salt and pepper

Photo by Kelly Redfield

Directions:

1. Put the chicken breasts in a plastic bag of pickle juice. You heard me right. The secret is pickle juice. Let it marinate for an hour.
2. Beat together an egg and milk
3. Mix together the flour, sugar, garlic salt, celery salt, basil, salt and pepper

Photo by Kelly Redfield

4. Put the oil in a skillet on medium-high heat
5. Coat each chicken piece in the egg mixture. Coat again with the flour mixture

Photo by Kelly Redfield

6. Fry each piece for 3-4 minutes per side. The chicken should look golden brown and cooked all the way through.

Photo by Kelly Redfield

7. Dry the chicken on paper towels
8. Butter the sandwich buns

Photo by Kelly Redfield

9. Assemble your sandwich, add your favorite condiments and eat more chicken on Sundays!

Photo by Kelly Redfield

Tip #1: Canola oil, a more common type of oil, may be substituted for the peanut oil, but I recommend using peanut oil. I tried the recipe using both oils and found that the peanut oil gave it a better flavor.

Tip #2: Here’s a great kitchen hack I learned about sugar. If you only have granulated sugar, don’t go out and get a whole bag of powdered sugar just for this recipe. Just pulverize the same amount of sugar in a blender for 15 seconds.

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