Anyone that lives in the South has a love/hate with the Chick-Fil-A sandwhich. You love it because it is just about the most delicious thing you’ve ever put in your mouth..and you hate it because you always crave one on Sunday and the entire chain shuts down on Sundays!!!!

So when I found this copy cat recipe on Pinterest last week I quickly got the ingredients to make it. I have visions of my family giving me big hugs an cheers for recreating our favorite sandwhich at home..but it didn’t quit work out that way.

It was good…but not Chick-Fil-A good. But it was good. I’ll make it again…but still …it’s not Chick-Fil-A.

I should note that every single piece of chicken that I painstakingly fried was eating…quickly. But still..it’s not Chick-Fil-A.

Chick-fil-A Copycat Chicken Sandwiches
Adapted from a recipe by Food Network Kitchens; Makes 4 sandwiches

Ingredients:

• 2 skinless, boneless chicken breasts
• Kosher salt and ground pepper
• 1 teaspoon paprika
• Peanut oil, for frying
• 1 egg
• 1/2 cup milk
• 3/4 cup all purpose flour
• 1/4 cup whole-wheat flour
• 1 tablespoon dry milk
• 1 tablespoon powdered sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon dry mustard
• 1 sour pickle, cut into eight slices
• 4 soft hamburger buns, split
• 3 tablespoons unsalted butter, softened

Method:

1. Cut the chicken breast in half horizontally, to make 4 thin pieces. Place each piece between heavy plastic, and pound to 1/8 thick with a mallet of skillet. Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika.
2. In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water. In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
3. Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
4. Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.

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