Today was my lazy day. It has taken me almost 1 full week to get back to normal. Sure I have done laundry, washed the boat, cooked meals and refereed arguments between Jack and Caytie but sleep has been fleeting. It seems like the minute my eyes shut my subconscious wants to talk about what happened last Wednesday night and all the things that are coming down the pike. Biggest problem is that I require a solid 8 hours of sleep and my silly brain will not relax. I guess last night my brain decided to take a rest and let Caryn sleep. So, I awoke at 10:30 bright eyed and bushy tailed! We took our fishing boat “Six Guns of Sexy” (don’t ask…it was my husbands idea to name our boat this) to the Waterway for lunch. Then I ran some errands and then landed on the couch to catch up looking at my magazines.
I hope I am not the only one who just loves magazines!!! I can sit for hours reading them from front cover to the back cover.
My favorite this past year has been Food Network Magazine. I really enjoy when they crack the recipe of a favorite food item found in a restaurant or a store in their “Copy That” section. This month’s secret recipe was the Chik-Fil-A sandwich! I am so excited to try this recipe on my family!! So here is the recipe…please let me know how it turns out for you!
Almost-Famous Chicken Sandwiches
2 skinless, boneless chicken breasts (about 6 ounces each)
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, plus 1 tablespoon pickle juice from the jar
2 teaspoons white vinegar
4 soft hamburger buns, split
1 tablespoon unsalted butter, softened
Directions:
Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking 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 another dish. Toss the pickle slices, pickle 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; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.
Chick Fil-a is MY FAVORITE fast food place, so thank you! I have missed them in Seattle and am glad to be moving closer to them.
Remind me to tell you about Dan and my "dress as a cow and eat across america" road trip last summer. Yes, we were dressed as cows….for a road trip across the U.S.
I'd rather just go buy one. I'm lazy like that. LOL
No, but really what I want is your winning sandwich recipe!!! Especially since we are huge tailgaters! I'm always looking for something awesome to take with us.
Oh, and btw, a little tidbit….my mom grew up with Paula Deen. They went to the same high school and hung out in the same group. And yes, my mom is an excellent cook too! Must be a south Georgia thing…
Oh my goodness! I LOVE the Chick-fil-a sandwich. After having my duaghter (I mean within a few hours), I asked my dad to run out and get me one of these. It was the best one I have ever had in my entire life. I'll keep this recipe handy for Sunday Chick-fil-a cravings!