Chick Fil'A Sands
2 skinless, boneless chicken breasts (about 6 ounces each)
3/4 cup milk
1/4 cup dill pickle juice
Salt and freshly ground pepper
1/2 teaspoon paprika
oil, for frying
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon malted milk powder
1 tablespoon plus 1 teaspoon confectioners' sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle cut into 8 slices, plus 1 tablespoon pickle juice from the jar
2 teaspoons white vinegar
4 soft hamburger buns, split
1 tablespoon unsalted butter, softened
Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet.
Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
Heat about 2 inches oil in a heavy-bottomed pot over medium heat until a deep fry thermometer registers 325 degrees F. Meanwhile, whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
Working in batches, dredge the chicken in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes on each side, adjusting the heat as needed. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.
Recipe adapted from Food Network Mag