CHICK FIL A SPICY SANDWICH CALORIES RECIPES

Steps:

• Lightly flatten your chicken breast using the flat side of a mallet. Then set aside.
• Combine the pickle juice, pineapple juice, and chicken breasts in a resealable plastic bag.
• Transfer it to a chilled area, seal, and let it marinate for 1 hour.
• In a bowl, add the mayonnaise, mustard, honey, garlic powder, paprika, lemon juice and barbecue sauce. Whisk until combined well.
• Season to taste with salt and pepper. Adjust accordingly to your preference and then set it aside.
• Prepare your breading station for the chicken breasts. Combine the all-purpose flour, confectioner’s sugar, paprika, black pepper, chili powder, salt, and baking powder. Set it aside.
• In a separate bowl, beat together the milk and egg.
• Preheat the vegetable oil to 350 degrees F in a Dutch oven or a deep skillet, and your oven to 400 degrees F.
• Line a roasting tray with parchment paper and set it aside.
• While waiting for the oil to heat, bring out the marinated chicken breasts for breading.
• Dredge the chicken breasts in the flour mixture, dip them in the egg mixture, and return to the flour mixture to coat. Repeat the process with the rest of the chicken breasts.
• Deep fry the chicken breasts until cooked through, crispy, and golden brown evenly on all sides.
• Drain them over a basket lined with paper towels and transfer onto your greased roasting tray.
• Divide your grated cheese among the chicken breasts and sprinkle it on top.
• Preheat your oven to broil for 10 minutes before you put the chicken breasts. Keep broiling until the meat is no longer pink, and it melts the cheese. Once the temperature of the chicken reaches 164 degrees F, remove them from the oven then set them aside.
• Warm your burger buns and assemble your chicken sandwiches.
• Spread the sauce on the top half of the bun and mayonnaise on the bottom half.
• From the bottom half, layer the lettuce, tomato, and cucumber.
• Layer next to the gratinated chicken, and cover with the top bun.
• Serve immediately with a side of chips.

Steps:

• Stir together pickle juice and granulated sugar in a shallow dish until sugar dissolves. Add chicken breasts; cover and chill 40 minutes. Remove from brine, and pat dry.
• Whisk together buttermilk, cayenne, and egg in a second shallow dish. Whisk together flour, cornstarch, powdered sugar, powdered milk, salt, pepper, paprika, baking powder, and baking soda in a third shallow dish. 
• Dredge brined chicken in flour mixture to coat, and shake off excess. Toss chicken in egg mixture to coat, and then back to flour mixture to dredge again. Press flour mixture to adhere to chicken, and place on a wire rack. Chill 15 minutes. Heat oil to 325°F in a medium saucepan over medium-high.
• Carefully add chicken breasts to hot oil, 1 at a time, turning occasionally, until cooked through, 4 to 6 minutes. Let drain on a wire rack set in a baking sheet lined with paper towels. 
• Heat a large nonstick skillet over medium. Spread butter evenly on cut sides of buns. Place buns, buttered side down, in skillet; cook until toasted, about 30 seconds. Place 2 pickle chips on each bottom bun, and top with chicken and bun top. Wrap each sandwich in a piece of aluminum foil, and let stand 3 to 5 minutes before serving.