Copy Cat Chick-fil-a Sandwich
Kosher salt (see note)
2 large boneless skinless chicken breasts, split horizontally into 4 cutlets
2 teaspoons paprika
2 tablespoons black pepper
1/2 teaspoon cayenne pepper
1 teaspoon powdered MSG (optional)
1 cup milk
2 large eggs
1 1/2 cups all-purpose flour
2 tablespoons powdered non-fat milk
1 teaspoon baking powder
2 quarts peanut oil
4 soft hamburger buns, toasted in butter
8 dill pickle chips
1. Dissolve 1/2 cup kosher salt (see note) and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit for at least 6 hours and up to overnight.
2. Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside
3. Whisk together milk and eggs in a medium bowl. Set aside.
4. Combine flour, non-fat milk powder, baking powder, 1/2 teaspoon kosher salt, 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogenous. Drizzle 3 tablespoons milk/egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.
5. In a large wok, deep fryer, or Dutch oven, preheat oil to 350°F.
6. Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Transfer to milk mixture and turn to coat. Working one cutlet at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift cutlet, shake off excess flour, then slowly lower into hot oil. Repeat with remaining breasts.
7. Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate.
8. Place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close sandwiches, then cover with an overturned bowl or aluminum foil and allow to rest for 2 minutes to steam buns. Serve immediately.
Dayton Style Pizza
Royal Thin Crust Pizza
by Melissa Slyh • July 22, 2015 • 96 Comments
If you grew up or lived in Central Indiana at any point, you’ve probably had Pizza King pizza. For many of us, it is the BEST pizza around. If you’re not from the area, you probably won’t understand the hype. To me, it tastes like home.
As a lot of you know, there are two types of Pizza King pizza, the Muncie/New Castle region and the Lafayette region. They are both similar, but they do have their differences. I grew up in the Muncie/New Castle region, and that’s the version I prefer.
Since moving from Indiana, I have longed for Pizza King pizza. When I have visited Indiana, I have made it an immediate destination to relieve my craving. We have even mastered the art of bringing some of the glorious pizza back home with us. When family and friends come to visit us in South Carolina, it is our number one request when visitors offer to bring something from home.
While they do offer to ship pizzas, it can be rather pricey. Who can blame them? They’re shipping precious cargo! So for the past year, I’ve been on a mission to create my own version of the pizza. The time has come…
2 and ½ cups all-purpose flour
1 cup water
1 tbsp olive oil
1 tsp baking powder
1 tsp salt
*A lot of times I will use a store-bought pizza crust instead of making it from scratch. I don’t always have the time nor patience to make crust. Some grocery stores have fresh pizza dough in their deli or bakery areas. If you choose this route, roll the dough out thinly, and be sure to still prick the dough with a fork to keep it from puffing up during the par-bake. Cooking temperature may vary depending on what the package states.
Preheat the oven and a pizza stone on 450 degrees Fahrenheit.
Combine the flour, baking powder, and salt in a mixing bowl.
Slowly and gradually stir in the water and olive oil. Form into a ball and allow to rest for about 10 minutes.
Roll the dough out onto a flour dusted surface with a rolling pin dusted with flour. The dough should be pretty thin. Roll it out to about 16 inches in diameter. You can trim the edges off to make a round circle.
Carefully transfer the dough to the preheated pizza stone. Allow the dough to bake for about 5 minutes.
For the Sauce:
1-6 oz can tomato paste (I used Red Gold brand)
6 oz water
Combine the tomato paste and water and stir well. Using a ladle spread the sauce out on the pre-baked pizza dough. Be sure to spread the sauce clear to the edges of the pizza.
For the toppings:
8 oz ground pork sausage
1 tsp dried rosemary
1/2 tsp fennel seed
½ tsp dried dill
½ cup chopped pepperoni
½ cup finely chopped onion
½ cup finely chopped mushrooms
½ cup finely chopped green bell peppers
½ cup finely chopped red bell peppers
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
Extra ½ tsp dried dill
On medium heat, brown the ground sausage until cooked through. Be sure to break up the sausage into very small pieces.
Using a mortar and pestle, crush the rosemary, fennel seeds and dill. If you don’t have a mortar and pestle, you can rough chop carefully. When chopping with a knife, the fennels seeds tend to flip everywhere. (You could also pulse a few times in a spice grinder.)
Add the seasoning to the sausage. Cook about another minute. Then remove from heat.
Spread the cheeses evenly over the sauce. Sprinkle the extra ½ tsp of dried dill over the cheese, evenly.
Next spread the rest of the toppings evenly over the cheese.
Bake on 425 degrees Fahrenheit for about 15-18 minutes.
Cut into the famous square shapes.
I hope you enjoy this little piece of home!