After my (first) attempt at sous vide chicken, I had a couple of extra breasts vacuum sealed in the fridge waiting to be consumed. In seeing that my first attempt at sous vide was seasoned improperly, I didn't want to run these chickens the same way - so I faux chick fil a'd them.
I say faux CFA because they pressure fry their chickens and I don't have the equipment or kahunas to run some oil under high pressure. (Unless its in my car) :D
Here is how I did it:
Take the thawed chix breasts and pound them out in a plastic bag. They don't have to be *too* flat, but at least even. *I then cut the breasts in half as they were still a good size*
I then soaked them in pickle juice for ~2 hours. Most people say that 30-45 minutes is fine, but I am an overachiever. (Drain the juice and move on to the next steps)
Heat up your air fryer to ~370F and whisk 2 eggs and 1/2 cup of milk in one bowl.
In another bowl mix 1 cup flour, 1 tsp garlic powder, 1 tsp salt, 1 tsp paprika, 1 tsp black pepper. (Mix well)
Then take your freshly brined breasts and pat dry with a paper towel and dip in the egg wash and coat generously in the flour/spices mix.
Once the air fryer comes up to temp, lightly spritz the basket with an oil of your choice (I used olive oil) and place the coated breasts in - spritz the breasts lightly as well, and cook for 6 minutes.
Flip the breasts, spritz the other side and cook for another 6 minutes.
Bump the heat up to 400F and flip the breasts cooking for 4 minutes on each side to finish cooking and crisp/toast the coating.
Now would also be a good time to toast your buns and lightly coat them with butter (optional)
Top your sandwiches with 2 dill pickle slices and serve!
Pretty darned tasty and the family loved them!
I say faux CFA because they pressure fry their chickens and I don't have the equipment or kahunas to run some oil under high pressure. (Unless its in my car) :D
Here is how I did it:
Take the thawed chix breasts and pound them out in a plastic bag. They don't have to be *too* flat, but at least even. *I then cut the breasts in half as they were still a good size*
I then soaked them in pickle juice for ~2 hours. Most people say that 30-45 minutes is fine, but I am an overachiever. (Drain the juice and move on to the next steps)
Heat up your air fryer to ~370F and whisk 2 eggs and 1/2 cup of milk in one bowl.
In another bowl mix 1 cup flour, 1 tsp garlic powder, 1 tsp salt, 1 tsp paprika, 1 tsp black pepper. (Mix well)
Then take your freshly brined breasts and pat dry with a paper towel and dip in the egg wash and coat generously in the flour/spices mix.
Once the air fryer comes up to temp, lightly spritz the basket with an oil of your choice (I used olive oil) and place the coated breasts in - spritz the breasts lightly as well, and cook for 6 minutes.
Flip the breasts, spritz the other side and cook for another 6 minutes.
Bump the heat up to 400F and flip the breasts cooking for 4 minutes on each side to finish cooking and crisp/toast the coating.
Now would also be a good time to toast your buns and lightly coat them with butter (optional)
Top your sandwiches with 2 dill pickle slices and serve!
Pretty darned tasty and the family loved them!
