Homemade Chik-Fil-A Sandwiches

Do you ever get a craving that you just can't shake?  I'm not into any kind of rigorous diet or regimen-- I could never give up carbs or dairy or any food group all together for that matter.  However, I do try to eat a variety of fresh ingredients cooked in my own kitchen as often as possible.  That being said, I very, rarely ever eat fast food!  You can imagine my surprise then when I was overcome by the craziest craving for a Chik-fil-A chicken sandwich last week.  I tried to ignore it.  I even tried to satiate it with healthier alternatives, but this urge wasn't going away.  My last ditch effort before beelining it for the drive-through was to try and replicate it at home.  At least when you're making things in your own kitchen, you can control the amount of sodium and the quality of the ingredients you use.  The result?  Total success!  A perfectly crispy and tender chicken sandwich with that mysterious and totally delicious Chik-fil-A taste!  The craving?  Long gone!

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• ½ cup dill pickle juice-- be sure your pickles don't have Yellow 5 listed in the ingredients.
• 1 egg
• 2 Tbs. nonfat milk
• 1 cup flour
• 2 Tbs. powdered sugar
• 1 tsp. paprika
• 1 tsp. salt
• ½ tsp. black pepper
• ½ tsp. garlic powder
• ½ tsp. celery salt
• ½ tsp. dried basil
• Peanut oil for frying
• Fresh, white hamburger buns-- free of preservatives.
• Dill pickle slices

Instructions:

After washing each chicken breast, pound each breast until it is just about ½ and inch thick and cut in half.  This will help the chicken to cook all the way through without getting too brown on the outside.

Next, brine the chicken in the pickle juice for 45 minutes- 1 hour.

Beat eggs and milk in a shallow bowl.  In a separate bowl compine spices, flour, and powdered sugar and mix well.

Heat peanut oil in a skillet over medium-low heat.  Let it heat up for at least five minutes before adding chicken.

Take each piece of chicken and dip it on both sides into the egg mixture and then next into the dry mixture.  Allow both to coat well.  Add chicken to skillet and cook on each side for about 3-4 minutes on each side.  After removing from the pan, place immediately on a plate with paper towel to soak up excess oil.

After toasting the buns (you can butter them before toasting if you like, but I don't think it's necessary), add two small slices of the dill pickles and top with a chicken breast.  This recipe makes 4 sandwiches.