Chick-Fil-A Chicken Sandwich

Sink your teeth into this new twist to a chicken sandwich. With a hint of peanut flavor, it's perfect for a lunch outside on a sunny day.

Yields:	4 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

Ingredients

3	cups	peanut oil
1	each	egg
1	cup	flour, all-purpose
1	cup	milk
2 1/2	tablespoons	powdered sugar
1/2	teaspoon	black pepper
2	teaspoons	salt
2	each	chicken breasts	halves, boneless, skinless
4	each	hamburger buns
2	tablespoons	butter	melted
8	each	pickles, dill	chips/slices

Directions

Heat oil in a pressure cooker over medium heat to about 400 F.

In small bowl, beat egg and stir in milk.

In separate bowl, combine dry ingredients and mix well.

Dip each piece of chicken in milk until it is fully moistened. Roll moistened chicken in flour mixture until completely coated.

Drop all 4 chicken pieces into hot oil and close pressure cooker.

When steam starts shooting through the pressure release, set timer for 3 1/2 minutes.

While chicken is cooking, spread a coating of melted butter on face of each bun. When chicken is done, remove from oil and drain on paper towels. Place two pickles on each bottom bun; add a chicken breast, then the top bun.

Yield: 4 sandwiches It is very important that oil be hot for this recipe. Test the temperature by dropping some of the flour coating into the oil. If it bubbles rapidly, your oil is probably hot enough. It should take about 20 minutes to heat up.

To make a 'deluxe' chicken sandwich, simply add two tomato slices and a leaf of lettuce. Mayonnaise also goes well on this sandwich.

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Member Review

Josh's Coffee Cake

This is a nice coffee cake, but it's not Hobee's. This seems to be the only version of Hobee's on the web, and it may have been on their flyer (or is that urban legend?), but this is not their signature dish. The crumb is much smoother at the restaurant and there is more topping than this recipe calls for. Additionally, it's made in tall tins, not a standard 8x8 or 9x9, which might contribute to the difference in texture. I would love to find their actual recipe somewhere, but this, unfortunately, doesn't seem to be the one.

Reviewed by alicewp

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