I don’t know about you, but I especially crave Chick Fil A on Sunday. Just knowing that I can’t have it makes me want it twice as much. The red and white chicken sign calls its ghostly allure to me every time I pass the darkened sign and empty parking lot at the dismal weekend’s end . . . when I need chicken loving the most. How about you? Do you hear its siren call every Sunday, too?
There is hope for us.
There hope for those who long to get Chick Fil A on Sunday . . . for those who live in Northern states where this culinary jewel does not yet exist . . . for people who live too far away from a Chick Fil A to indulge the almost sub-human cravings this chicken creates.
(Whispers) There is a way to make this chicken at home.
You heard me. You can make Chick Fil A chicken at home.
ANYTIME YOU WANT.
Oh. The world is about to get dangerous.
What are we waiting for? Let’s do this!
Recipe for Chicken Coating:
1 cup all-purpose flour
2 tbsp. powdered sugar
1 tsp. paprika
1 1/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. celery salt
1/2 tsp. basil
Also needed: 2 chicken breasts, hammered thin, 1 egg, 3 tbsp. milk, 1 cup oil for frying
First, butter your buns. Haha. Sorry. That sounds funny. Grill these on low until nice and golden brown. Mmmm.
There’s your buttered bun. Haha. Sorry.
Now, choose your oil. CFA uses peanut oil, so that’s what I’m using. Feel free to substitute another kind of oil if you have a peanut allergy.
Now, place your 2 chicken breasts into a plastic gallon bag and smack ’em with a hammer. Get out all your frustrations, there, Mom. Someone’s refusing to go to the potty? Smack that chicken! Hubby left dirty clothes all over the place? Smack that chicken!
Hammer your pieces down to about 1 inch thick and cut them in half. Hammering them makes them so much wider that it almost seems like it doubles your meat. This is one breast cut in half.
You can cut up some nuggets, too, if you want. I made chicken sandwiches for the adults, and nuggets for the kids.
Now, your egg wash. This just means that you beat up 1 egg and several tbsp. of milk. Dunk your chicken in there before rolling in the flour mixture.
*Note: If you like the “pickle” taste of CFA chicken, add several tbsp. of dill pickle juice to your egg wash. I don’t care for this pickle taste, so I left the juice out. Totally personal preference.
Mix your flour and spices together and whisk until combined. After you dip the chicken in egg wash, hold it over the bowl to drain and then dredge in the flour. If you want your chicken especially crispy, “double bread” it– that is, egg, flour, egg, flour. I just coated once.
Place your chicken pieces into your hot oil (325 degrees is great, but if you don’t have a thermometer that goes this high– like I didn’t, wait until the oil is shimmering and a drop of water spits and fizzles instantly when dropped in. Be careful of adding more than a drop because you may get splashed with oil). I am using a Cast Iron skillet (the BEST for frying, if you have one), and I let it heat at 3 1/2 on the stove for about 20 minutes prior to frying. CI is great because the temperature doesn’t drop and make the chicken soggy when you add it.
Allow the chicken to cook on that side until nice and toasty brown. It took me about 7-8 minutes. Then flip over your meat and cook on the other side. Nuggets don’t take this long. Just kind of eyeball it, and when you think your chicken is done, take its temperature with a meat thermometer, or cut into the thickest part and make sure that the juices are clear.
And there you have it! Garnish with lettuce, tomato, and dill pickle slices, serve on your toasted bun, and enjoy your Black Market Sunday chicken. You can even buy waffle fries in the freezer section and bake those to go along with your sandwich. I bet even the chicken itself won’t know the difference.
You did it! And I’m just so proud of you!
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