Chick Faux La sandwich

Tonight I tried a copycat recipe for the famous Chick Fil A sandwich, a favorite that we miss from the US. Here’s my Dakarified version that got thumbs up all around.

Chick Faux La

Makes 4 sandwiches

1/2 cup pickle (cornichons) juice
1/2 tsp black pepper
1/2 tsp paprika or piment fort moulu
1/2 tsp sugar
2 skinless, boneless chicken breasts (Poulet Express!)

Egg dip:
1 egg
1/2 cup water
2 Tbsp. milk powder

1 cup flour
1 Tbsp. sugar
1 Tbsp. milk powder
1/4 tsp baking soda
1 tsp. pepper
1/2 tsp. salt
1/2 tsp. Cajun seasoning

Peanut oil

4 buns from Shady Shack + butter

Cut each chicken breast in half so you have four thin slices. Wrap in plastic wrap and pound until it is about 1/4-inch thick. Put chicken and all the marinade ingredients in a gallon-sized Ziploc bag and shake. Place in fridge for at least thirty minutes to let chicken soak up the marinade.

Put enough peanut oil into a deep frying pan to cover chicken halfway (about 1/2-inch) and start to heat. In a bowl, whisk together the egg dip mixture. In another dish, combine the coating ingredients.

Dip chicken into egg mixture and cover. Immediately place into the next dish and coat completely. Shake off excess, and place in oil. Repeat with remaining chicken breasts.

Fry in peanut oil until chicken is cooked and the coating turns a nice, golden color, about four minutes on each side.

Butter the insides of the bun and toast for just a minute.

Put together your Chick Faux La sandwich and dig in!



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