Chick-Fil-A Sandwiches

I LOVE Chick-fil-a sandwiches and when I saw this recipe in Food Network Magazine I could not wait to try it. And boy oh boy these sandwiches were just delicious and tasted just like chick-fli-a sandwiches. These are a must try!! :)

Chick-Fil-A Sandwiches

Ingredients

2 skinless, boneless chicken breasts, cut in half and pounded thin

Kosher salt and freshly ground pepper

1 teaspoon paprika

Peanut oil, for frying

1 large egg

1/2 cup nonfat milk

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

Directions

Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika. Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. 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, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Repeat for a 2nd coating to make chicken extra crispy. Fry the chicken in the hot oil until golden brown, about 4 minutes, 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.