Chick-Fil-a Knockoff Sandwiches

I have made these now 3 times and the third time they were very close.  The first time I made them the chicken was too thick.  I fileted the breasts making them thinner but they were far too big around.  The second time, I added  flour because the recipe didn't have enough corn statch but that didn't work very well.  

This third time, I cut the breast in about half, and the I fileted the thinner end into two pieces and the thicker side was fileted into 3 pieces.  These were the perfect size.  The other change I made the third time, was from my tempura days, I decided to double the corn starch the recipe called for and I added Baking Powder - that made all the difference in the world.  Instead of 2 breasts, I graduated to 4 Boneless Skinless Chicken Breasts which netted 18 peices of chicken.  My son ate most of it!  I think I got 1 sandwich from that batch.  

Harris Teeter sells Boneless Chicken Breasts for $1.99 a pound and you can't beat the quality, no hormones used, and the pieces for the sandwich ends up somewhere around $.35-$.40 each!  Not bad.  

First, rinse and filet the chicken breasts.  Add no more than 9 or 10 pieces to a 1 gallon Zip lock bag.  For each bag: add 1/2 Cup Dill Pickle Juice, I like Mount Olive Hamburger Dills.  Marinate for 1 1/2 to 2 hours.  Meanwhile get dry ingredients ready.  1/2 Cup Corn Starch, 2 tsp Paprika, 1 tsp Baking Powder, 1 tsp Salt, and 1 tsp Pepper.  In a bowl, beat 1 Egg with 2 TBL Buttermilk.  After marinating, open bag and squeeze the open end, so the chicken remains inside, and drain the juice. To the bag add the egg mixture and massage.  Let it sit for 5 minutes.  Again, pour out any excess liquid and add the dry ingredients.  Zip the bag closed and massage the dry ingredients until you know the chicken is coated.  In the meantime, heat a pot (I use my iron pot) with 4" Canola Oil until 375 on a thermometer.  Preheat oven to 275.  Add a cooling rack to a sheetpan.  Add 4-5 pieces of chicken to the oil.  Once it begins to look opaque around the edges, flip each piece over.  Cook until the same golden brown.  Place on the ready cooling rack and place in the oven. Let the oil get back to temperature before adding more pieces.  Continue cooking until all the chicken is done.  

For serving, lightly butter and brown a Soft Style Hamburger Bun. Add chicken and top with pickles.  Enjoy!!

Pictured, I made dish of Baked Beans that my sister C turned me on to and is posted here on my blog. Go to the search tab on the top right corner and type in Baked Beans  and it should come up.