I never thought I'd be the type to put up a poll on my blog. Ok, I never thought I'd be the type to have a blog in the first place, but I do, and I like it, so there you go! Anyway, I've made it through the first week of my self-imposed treasury challenge. If you haven't been keeping up with me, you can check out what I've done so far by clicking that link. I'm having a good time with this so far- I've gotten to find a lot of neat items and have gotten to chat with some very nice shop owners. So I thought, this project is supposed to be fun, and since I'm a quarter of the way through (31 divided by 4 is just about 8, so we'll just call it close enough), let's have a vote to see what's the favorite so far. On the right side is a poll with the first 8 treasuries including today's. It will be up for the duration of the set of 8 so feel free to pick one that you like the best. I like them all for a variety of reasons, so it's always interesting to me to see what other people like. Feel free to leave me any comments or suggestions, too.
On to part two. Last night I made the best meal, one we do not have too often- Chik-Fil-A sandwiches. If you have never had the chance to visit a Chik-Fil-A restaurant (they are mostly down South) then you are missing out on one of the best chicken sandwiches ever. Seriously, they are amazing. And I just happen to have a recipe for them- a copycat version from the Food Network Magazine that was a very lucky find. It's a not-too-often meal because of the whole fried aspect, so we make them a treat. I must warn you- if you don't have all the dry ingredients, don't bother. I didn't have one thing one time and forgot something another time, and they just don't turn out right. Still good, but not amazing.
Almost-Famous Chicken Sandwiches
2 skinless, boneless chicken breasts (about 6 ounces each)
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 T malted milk powder (found in with the Hershey's syrup and evaporated milk)
1 T plus 1 tsp confectioner's sugar
1/4 tsp baking soda
1/4 tsp dry mustard
Jarred dill pickles- 2 slices per sandwich
4 soft hamburger buns, split
1 T unsalted butter, softened
1. Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 tsp salt and 1/2 tsp each pepper and paprika.
2. Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees. Meanwhile, whisk the egg, milk, and 2 T water in a baking dish. Whisk both flours, the malted milk powder, confectioner's sugar, baking soda, dry mustard, the remaining 1/2 tsp paprika, and 1 tsp each salt and papper in another dish.
3. Working in baches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
4. Heat a large skillet over medium heat. Spread the cur sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.
Oh, they are so good. I would post a picture, but they're all gone. Sorry.
This recipe makes a lot of dry batter mixture. You can try to halve it I suppose. Generally, I cut potatoes into french fries, egg-wash and batter them up in the mixture, and then fry those once the chicken is done. Not the best for you, but oh, so good. Keep a lot of paper towels handy to blot off the extra oil. This one is messy and slightly time-consuming, but it is totally worth it.