Chick-Fil-A Sandwich

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

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