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Chick-Fil-A Sandwich
This recipe delivers a fried chicken sandwich with a familiar tang, thanks to a pickle juice marinade. You'll pound chicken breasts thin, then let them soak in pickle brine before a quick dredge through an egg wash and a seasoned flour mixture. Frying in olive oil gives the cutlets a crisp, golden exterior, ready for a toasted bun and a few extra pickle slices.
48 minServes 4
Method
8 steps · 48 min total
- 01
Pound and Cut Chicken
Wrap the chicken loosely in plastic wrap, then use the flat side of a meat tenderizer to pound it gently until it's about 1/2 inch thick all around. Cut the pounded chicken into two pieces, aiming for even thickness. - 02
Marinate the Chicken
Place the chicken pieces in the pickle juice to marinate for 30 minutes to one hour. If you like a little heat, this is the time to add a teaspoon of Tabasco sauce to the marinade.
