Copy Cat Chick-fil-a Sandwiches

We love Chick-fil-a, so when I found this recipe in the July/Aug edition of Food Network Magazine, I knew I wanted to test it out. I had never "fried" anything at home before for fear of having a house smell like grease afterwards, or worse, burning the house down! But this recipe gave me a new found love for frying and was pretty simple to prepare.

Ingredients:

• 2 skinless, boneless chicken breasts (makes 4 servings)
• salt and pepper to season
• 1 tsp. paprika
• peanut oil for frying 9 (I used veggie)
• 1 egg
• 1/2 cup nonfat milk
• 3/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1 Tbsp. malted milk powder
• 1 Tbsp. plus 1 tsp confectioners' sugar
• 1/4 tsp. baking soda
• 1/4 tsp. dry mustard

1. Cut the breasts in half horizontally to make 4 thin cutlets. Lay piece between plastic wrap and pound to 1/8 inch think with mallet or heavy skillet. Season with salt, pepper, and paprika.

2. Heat about 2 inches of oil in skillet until reaches 325 degrees. (You can use a candy thermo. or toss some flour into the oil and if it sizzles, it's ready) Meanwhile, whisk egg, milk, and 2 Tbsp. water in a baking dish. Whisk both flours, malted milk powder, confect. sugar, baking soda, dry mustard, 1/2 tsp. paprika and a tsp. each of salt and pepper in another dish.

3. Working in batches of two, dip the chicken in the egg mixture, and coat both sides. Dredge in flour mixture and shake off any excess. Fry chicken in hot oil until golden brown, about 4 mins. Drain on paper towels. Serve on hamburger buns with pickles and any other toppings you like.

REALITY: I would RECOMMEND giving this recipe a try and was happy that the house didn't smell like grease until...the husband decided to try making onion rings with the leftover batter. Then the house reeked for awhile. Our sandwiches weren't too crispy, so if you like a thicker crust, I would suggest coating them thickly.