COPYCAT CHICK-FIL-A SANDWICH

jkcerda

macrumors 6502a
Original poster
Jun 10, 2013
682
38,983
Criminal Mexi Midget
https://damndelicious.net/2015/05/16/copycat-chick-fil-a-sandwich/
INGREDIENTS:
  • 4 hamburger buns, split
  • 1 head green leaf lettuce, leaves separated
  • 1 beefsteak tomato, sliced
  • 20 dill pickle slices
FOR THE CHICKEN
  • 2 boneless, skinless chicken breasts
  • 1 cup dill pickle juice
  • 1 1/2 cups milk, divided
  • 1 cup peanut oil
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1 tablespoon confectioners’ sugar
  • Kosher salt and freshly ground black pepper, to taste

  1. Place a chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally. Trim excess fat as needed.
  2. In a large shallow baking dish, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.
  3. Heat peanut oil in a large skillet over medium high heat.
  4. In another large shallow baking dish, whisk together remaining 1 cup milk and egg. Stir in chicken to coat and drain excess milk mixture.
  5. In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.
  6. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate.
  7. Serve chicken immediately on burger buns with green leaf lettuce, tomato and pickles.
I hate pickles but seems I need the juice anyways.
 

velocityg4

macrumors 601
Dec 19, 2004
4,602
1,185
Georgia
never liked them.
I never liked them either. Then I decided to let myself get used to them a couple years ago. Now I enjoy them on my sandwiches and burgers. Although I still hate a soggy or sweet pickle. The limp, soggy, sweet pickles at many fast food joints are the worst. There is a big difference between that trash and a sharp, tart and crispy dill pickle.

A lot of food preference is getting used to stuff. Sort of how many Asians won't eat cheese because of the unusual taste and odor. But then enjoy some of the damnedest things I'd never touch. Such as a 100 year old egg. While I'd probably enjoy much of that stuff once I got used to it. As they would enjoy cheese if they got used to it.
 
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Scepticalscribe

macrumors Sandy Bridge
Jul 29, 2008
45,469
30,714
The Far Horizon
I never liked them either. Then I decided to let myself get used to them a couple years ago. Now I enjoy them on my sandwiches and burgers. Although I still hate a soggy or sweet pickle. The limp, soggy, sweet pickles at many fast food joints are the worst. There is a big difference between that trash and a sharp, tart and crispy dill pickle.

A lot of food preference is getting used to stuff. Sort of how many Asians won't eat cheese because of the unusual taste and odor. But then enjoy some of the damnedest things I'd never touch. Such as a 100 year old egg. While I'd probably enjoy much of that stuff once I got used to it. As they would enjoy cheese if they got used to it.
You know, in the farmers' market this past Saturday, I bought a jar of homemade pickles from a woman whose superb (homemade - high in fruit and low in sugar) jams and conserves and preserves I frequently buy.

The jar - I bought a small one, to ensure that I would finish it - didn't last two days. Now, I never managed to serve those amazing pickles with burgers or hotdogs: That didn't matter - they were superb with aged cheese.