The famous chicken sandwich
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 4 sandwiches
Complexity: easily
Quantity: 4 sandwiches
This sandwich is the signature item of the American restaurant chain Chick-fil-A, which specializes in trans-fat-free chicken sandwiches. It's quite simple: just a bun, pickles, and a crispy breaded chicken breast. But the breading imparts a rich, juicy flavor to the chicken and the entire sandwich, requiring no additional ingredients. The chicken breasts are pounded and deep-fried. They're first dipped in a mixture of beaten egg and milk, then rolled in a dry blend of premium flour, whole-wheat flour, malted milk powder, and a secret ingredient—powdered sugar—that makes the chicken irresistible.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 boneless, skinless chicken breasts (about 170g each)
- 1 teaspoon paprika
- Peanut oil, for deep frying
- 1 large egg
- 0.5 cups skim milk
- 3/4 cup premium flour
- 1/4 cup whole wheat flour
- 1 tbsp. l. malted milk powder
- 1 tbsp + 1 tsp powdered sugar
- 1/4 teaspoon of baking soda
- 1/4 tsp mustard powder
- 1 pickled cucumber, cut into 8 slices + 1 tbsp. brine from the jar
- 2 teaspoons white vinegar
- 4 soft hamburger buns, cut in half horizontally
- 1 tbsp unsalted butter, softened
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Recipes with similar ingredients: chicken breasts, malted milk powder, mustard powder, paprika, hamburger buns
Cooking the dish according to the recipe:
- Cut the chicken breasts in half horizontally to form 4 thin patties. Place the patties between 2 sheets of heavy-duty plastic wrap and pound with a mallet or heavy skillet until 0.8 cm thick. Sprinkle the chicken with 1 teaspoon of salt and 0.5 teaspoon each of black pepper and paprika.
- In a heavy-bottomed saucepan over medium heat, heat about 2 inches of peanut oil until it registers 160°C on a deep-fry thermometer.
- Meanwhile, in a baking dish, beat the egg with the milk and 2 tablespoons of water. In another dish, combine both flours, malted milk powder, powdered sugar, baking soda, dry mustard, the remaining 0.5 teaspoon of paprika, and 1 teaspoon each of salt and black pepper. In a bowl, combine the pickle slices, brine, and vinegar.
- Working in batches, dip the chicken in the egg mixture, coating it completely, then dredge it in the flour mixture and shake off any excess. Fry the chicken in hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Place it on paper towels to drain any excess fat.
- Heat a large skillet over medium heat. Brush the cut sides of the buns with a little butter and lightly toast them cut-side down in the skillet; brush with additional butter. Place 2 pickle slices on the bottom half of each bun; top with a piece of chicken and cover with the top half of the bun.
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