Weekly Recipe: Chik-fil-gay Sandwiches

Yesterday was Sunday, right?  You know how you always get a Chik-fil-a craving on Sunday?  Well I did the unthinkable, I had Chik-fil-a on Sunday!  How you ask?  I made my very own Chik-fil-gay sandwiches!   I'm not even going to touch on their headline debate.  I like chicken and I like gays, so here's my way to accept both (:

I wish I could take credit for the clever name, but alas, it was Hilah who coined the term in her video tutorial of how to make a copycat version of the sandwich.  Her video inspired me to give it a try and I have to say, they were pretty darn close to the real thing.  I read another (serious) article today about someone trying to perfect the process and I was able to get a few tips for my next attempt.  And oh yes, there will be a next attempt!   I even tried to create a vegan version by following the same procedures, just using tempeh.  I'm having it for lunch today so I'll report back as to the taste.  In the meantime, please enjoy.  It's been "my pleasure" to bring this to you today. Oh and this was the perfect meal for my dear son, Colin, because the meal told a tale of his future.  You see, when he grows up, he's going to live right around the corner from us (a house that is currently for sale), work at Whole Foods and only eat vegetables and drink water because that's what's healthy.  He said the only restaurant he will go to occasionally is Chik-fil-a but only sometimes.  I think I've driven the vegetable message home, what do you think? Chik-Fil-Gay Sandwiches from Hilah Cooking

2 boneless chicken breasts 2/3 cup pickle juice (dill is my preference) 1 large egg 1/4 cup milk 2/3 cup flour 1 1/2 T. powdered sugar 3/4 tsp paprika 1/2 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1/4 tsp celery salt 1/2 tsp dried basil 1 cup peanut oil pickle slices bun

1. 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.
2. Cut each breast into two pieces, as even as possible.
3. Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
4. Beat the egg with the milk in a bowl.
5. Combine the flour, sugar, and spices in another bowl.
6. Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
7. Heat the oil in a skillet (1/2 inch deep) to about 345-350.
8. Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
9. Blot on paper and serve on toasted buns with pickle slices.

Linking up to Jam Hands.