Chick-Fil-A Sandwich

Name: Chick-Fil-A Sandwich
Yield: 4
Cuisine: Estadounidense
Ingredients: 0.5 cups Wheat flour; 0.25 cups Milk; 1 Egg; 1 cup Olive oil; 0.5 teaspoons Salt; 0.25 teaspoons Black pepper; 0.5 teaspoons Paprika; 1 tablespoon Icing Sugar; 0.5 teaspoons Cayenne Pepper; 1 Chicken Breast; 1 Sesame Seed Burger Buns; 0.25 teaspoons Garlic Powder; 0.25 cups Pickle Juice; 0.25 teaspoons Celery Salt

Media

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein12 %19 g
Carbs9 %15 g
Fat79 %58 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	653 kcal	386 kcal
Protein	19 g	11.2 g
Carbs	15 g	8.9 g
Fat	58 g	34.3 g

One serving is about 169 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty53/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: American

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Chicken - United States

Ingredients

120 ml Wheat flourOriginal: 0.5 cups
60 ml MilkOriginal: 0.25 cups
1 Egg
240 ml Olive oilOriginal: 1 cup
0.5 teaspoons Salt
0.25 teaspoons Black pepper
0.5 teaspoons Paprika
1 tablespoon Icing Sugar
0.5 teaspoons Cayenne Pepper
1 Chicken Breast
1 Sesame Seed Burger Buns
0.25 teaspoons Garlic Powder
60 ml Pickle JuiceOriginal: 0.25 cups
0.25 teaspoons Celery Salt

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
Cut into two pieces, as even as possible.
Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now 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 each into the egg on both sides, then coat in flour on both sides.
Heat the oil in a skillet (1/2 inch deep) to about 345-350.
Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
Blot on paper and serve on toasted buns with pickle slices.