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So everybody is talking about Chick-fil-A.  Oh the hysteria surrounding this major, major issue.  So, Rooney and Moon decided to get to the bottom of the issue.  The issue, of course, is the fact that there is NO Chick-fil-A on the High Plains!  Are you kidding us?  So, Rooney did the research and found a recipe that is supposed to be a spot on replica of the real thing:  the Chick-fil-A chicken sandwich.  Of course, we wouldn't be doing our jobs if we didn't take to the front parking lot of the radio studio and cook up one of these bad boys.  So we did.  We also had Chick-fil-A expert (and Mix listener), Louis come down and tell us if the knock off is as good as the original.  How did that go?  Check out this video for the answer.  Then scroll down for more pictures of the project and the full recipe you can try at home!
 
Rooney and Moon's Chick-fil-A Experiment!
OK...so we got a 4 out of 10 on the Chick-fil-A scale. The good news is, we got a solid 10 on the yummy scale! Here are some more pictures from the Chick-fil-A experiment:
 
Casey Batters The Chicken
Photo 1 of 12
 
Rooney and Moon's Chick-fil-A Copycat
 

Ingredients:

  • 1 boneless, skinless chicken breast
  • 1/4 cup pickle juice (sour dill)
  • Optional: 1 teaspoon Tabasco
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup flour
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon dried basil
  • Optional: up to 1/2 teaspoon cayenne pepper for a spicy sandwich
  • Oil for frying (about a cup)
  • 2 toasted hamburger buns
  • 4 dill pickle slices
 

Instructions:

Place the chicken between two pieces of plastic wrap and pound gently with the flat side of a meat tenderizer until it's about 1/2-inch thick all around. Cut the chicken into two even pieces, and place in a bowl.

Pour pickle juice over chicken and marinate for 30 minutes to an hour. Add a teaspoon of Tabasco for a spicy sandwich.

Beat the egg with the milk in a bowl. Combine the flour, sugar, and spices in another bowl.

Dip the chicken pieces into egg, coating both sides, then coat in flour.

Heat the oil in a skillet until it's 345 to 350 degrees. Fry the chicken for about two minutes on each side, or until golden and cooked through. Blot with paper towels and serve on toasted buns with pickle slices.

Feel free to add mayo or hot sauce for good measure!
 
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