Chick-fil-A Original Chicken Sandwich

If you’re unfamiliar with THE Chick-fil-A chicken sandwich, then you must have been living under a rock for quite some time.

In fact, so I hear, they are “pretty much the best thing ever.”

Chick-fil-A is MORE than just the original chicken sandwich.
In my neck of the woods, the line of cars and the traffic outside the establishment during all operating hours in absolutely unbelievable.
And, so I hear, the wait is not existent.
They’ve got it down.

Or, so I hear.

Forgive me…I’m not a fast-food fanatic and I’ve actually never been to a famed Chick-fil-A. I hear the raves reviews each and every day –

But, I am keen enough to know scents and the sounds of fans and to know how to recreate and relish in the finished product.

“We should be about more than just selling chicken. We should be a part of our customers’ lives and the communities in which we serve.”

“Thank you.”

“MY PLEASURE.”

In 1995, a renegade cow, paintbrush in mouth, painted the three words “EAT MOR CHIKIN” on a Texas billboard. From that day forward, the burger-eating landscape was forever changed. These fearless cows, acting in enlightened self-interest, realized that when people eat chicken, they don’t eat beef. Today, the cows’ herds have increased and their message reaches millions – through television, radio, online, and on the occasional water tower. Needless to say, we fully endorse and appreciate the monumental efforts made by our most beloved bovine friends.

Somehow, somehow, Mr. Truett Cathy has developed a system of cooking chicken and serving crowds that is utterly out of this world.

Chick-fil-A Original Chicken Sandwich

3 large chicken breasts
1 cup dill pickle juice
1 1/2 cups milk, divided
1 cup peanut oil
1 large egg
1 cup all-purpose flour, divided
1 Tbs. powdered sugar
sea salt and freshly ground black pepper, to taste
1 head green leaf lettuce, leaves separated (1 large leaf per sandwich)
1 beefsteak tomato, sliced into 6 slices
24 ruffled dill pickle slices (4 per sandwich)

Place a chicken breasts on a cutting board and carefully slice the breasts in half horizontally. In a large shallow baking dish, combine chicken, pickle juice and 1/2 cup milk. Marinate for at least 30 minutes. Drain well.
Heat peanut oil in a large skillet over medium high heat.
In another large shallow baking dish, whisk together remaining 1 cup milk and egg.
Dredge the chicken in 1/2 cup flour. Then, dip chicken in the milk and egg to coat and drain excess milk mixture.
In a gallon size plastic bag or large bowl, combine chicken, remaining flour, and powdered sugar; season with salt and pepper, to taste.

Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate.

Serve chicken immediately on Sandwich Buns with green leaf lettuce, tomato, and pickles.

Sandwich Buns (these are MINE, true and true, no Chick-fil-A)
(enough for 6 buns)

6 1/2 cups all purpose flour
4 Tbs. butter, room temperature (pretty warm room – very soft butter)
3 cups warm water
1 Tbs. yeast
1 Tbs. sea salt
1 Tbs. sugar

Combine the warm water, yeast, sugar, and salt in a large bowl. Allow to rest and bubble for about 10 minutes. Mix in the flour and soft butter and form into a dough. Lightly cover with a towel and place in a warm, draft-free area for two hours to rise.
Preheat oven to 450 degrees. With flour dusted hands, form into six buns. Bake for 25 minutes, until puffy, soft, and golden brown.

(After allowing to rise for 2 hours, feel free to cover and store in the fridge for up to 1 week. Just be sure to bring to room temperature before baking).

Now you can enjoy your own chicken sandwich on a Sunday!