On Demand Chicken Sandwich

Why is it that we always want what we can't have?  Rachel has stick straight hair but longs for luxurious curls, I wish for a waif-like physique but am flabby and plump, and Allen desires a miser but married a shopaholic instead.  Plus, I'm pretty sure I'm not the only person who spends every Sunday pining for something I absolutely can't have: a Chick Fil A sandwich.  Every Sunday after church when my thoughts turn to lunch, my first response is always Eat Mor Chikin.  I greatly admire the Cathy family's decision to close their stores on Sundays to honor the Lord's Day, but gosh darn it if that closed sign doesn't instantly make me want some chicken!

You can get a chicken sandwich just about anywhere, but there's something unique about that Chick Fil A flavor that has always been a mystery - until now.  This is going to sound really weird, but the secret is....pickle juice!  Give your cluckers a good soak in it and they turn out juicy and tender with just a touch of tanginess.  Now, whenever I empty a jar of pickles, I like to freeze the leftover juice in ice cube trays and keep them handy for the next time I have a Sunday craving.

CopyCat Chik Fil A Sandwich

Prep time: 10 min (plus 1 hr marinating)
Cook time: 10 min
Serves 4

2 boneless skinless chicken breasts
1/2 cup pickle juice
1 egg
2 Tbs milk
1/2 cup flour
1 Tbs powdered sugar
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp celery salt
1/4 tsp basil
Peanut oil for frying
4 buns (buttered and toasted)
8 pickle slices

Put chicken in zippered bag and pound gently with the flat side of a mallet until about 1/2″ thick.  Cut each breast into 2 equal pieces.  Marinate chicken in the pickle juice for an hour.

Heat the oil in a skillet to about 350°F.  Beat together egg and milk in a bowl.  Mix together the flour, sugar, and spices in another bowl.

Dip each chicken piece into the egg, covering both sides, then coat in flour on each side.

Fry each chicken piece for 2 minutes on each side, or until golden and cooked through.  Drain, then serve on toasted buns with pickle slices.

265 calories per serving.  Click here for more nutritional info and shopping list!