Friday, November 7, 2014


The Chick-fil-A Chicken Sandwich was invented by S. Truett Cathy at his first restaurant in Atlanta called The Dwarf Grill in 1946. The chicken sandwich, which was based on his mother's recipe, became so popular that in 1967 Cathy opened the first Chick-fil-A restaurant in Atlanta. The company now operates thousands of restaurants in 41 states, raking in more than $5 billion in annual sales. Chick-fil-A is known for their strong Christian values, remaining closed on Sundays as well as controversial views on gay marriage, which sparked protests across the country. S. Truett Cathy passed away in September, but rest assured his son, Dan Cathy, has the chicken empire well under control. 

Whether you love Chick-fil-A or hate them, they do know how to make a damn good chicken sandwich! The not-so-secret secret to Chick-fil-A's success is pickle juice! Yes, that's right, pickle juice. Besides making a terrific marinade to ensure tender, juicy chicken, pickle juice has many uses you may not know. Pickle juice is used by many athletes to relieve muscle cramps and restore electrolytes. There is even a sports drink called Pickle Juice Sport. In addition, pickle juice is touted as a hangover cure, a cure for menstrual cramps and heartburn, and may even stop hiccups! So stop throwing out your pickle juice and start adding it to your dressings, BBQ sauce, or anywhere you would add vinegar. Don't believe me? Why not try this fantastic copycat recipe that's floating around all over the internet for the Chick-fil-A Chicken Sandwich! Cows everywhere will thank you!

Chick-fil-A Chicken Sandwich

Serves 2-4 (The coating is ample for 2 and just enough for 4 chicken cutlets.)

*Waffle fries make the perfect accompaniment!

1-2 chicken breasts, pounded to 1/2-inch thickness and then cut in half, or 2-4 chicken cutlets (Chicken cutlets are sold at most grocers.)
1/4 cup dill pickle juice
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
1/2 teaspoon cayenne
Oil for frying
2-4 buns, buttered and toasted
Pickle slices (2 per sandwich)
Optional: Mayonnaise, cheese slices, lettuce, and tomato

Marinate the chicken in the pickle juice in a quart-size freezer bag for 30 minutes to 1 hour.

Beat the egg with the milk in a bowl. Combine the flour, sugar, paprika, salt, black pepper, garlic powder, celery salt, dried basil, and cayenne in another bowl.

Dip the chicken cutlets in the egg mixture and then coat in the flour on both sides.

Heat the oil in a skillet (1/2-inch deep) to about 345-350. (I don't bother with a thermometer, instead if you drop a small piece of bread in the oil and it immediately starts to bubble, it's ready.) Fry each cutlet for 2 minutes on each side, or until golden and cooked through.

Drain the chicken on a rack over paper towels.

To serve authentically, place 2 pickle slices on the bottom bun, top with the chicken, and then the top bun. Enjoy!