Chick-Fil-A Sandwich

1. Wrap the chicken loosely in plastic wrap and pound gently with the flat side of a meat tenderiser until about half an inch thick all over, then cut into two even pieces.
2. Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco now if you want it spicy).
3. Beat the egg with the milk in one bowl, and combine the flour, sugar and spices in another.
4. Dip each piece of chicken into the egg on both sides, then coat in the flour on both sides.
5. Heat the oil in a skillet, about half an inch deep, to 345 to 350F.
6. Fry each cutlet for 2 minutes a side, until golden and cooked through.
7. Blot on paper and serve on toasted buns with pickle slices.

Tips from the ZestyPlate Kitchen

• Give the chicken its full time in the pickle brine. That is where the tenderness and the tang come from.
• Pound the breast to an even thickness so it cooks through evenly without the thin end drying out.
• Hold the oil steady around 345 to 350F. Too cool and the coating goes greasy, too hot and it burns before the chicken cooks.
• A spoonful of icing sugar in the flour helps the crust brown and adds a quiet sweetness against the pepper.