Copycat Chick-fil-a Chicken

• 3 whole Boneless, Skinless Chicken Breast Or Substitute 9 Chicken Tenders For The 3 Breasts
• 1 cup Dill Pickle Juice
• 1 whole Egg
• 1 cup Buttermilk
• 1 cup Flour
• 2- 1/2 Tablespoons Powdered Sugar
• 1/2 teaspoons Black Pepper
• Salt To Taste
• Peanut Oil, For Your Frying Pan

1. Take your chicken and marinate it in a plastic bag with the pickle juice for 7 to 48 hours.
2. After your chicken has been marinated, pour the peanut oil in a large frying pan and heat it slowly over medium-low heat.
3. Meanwhile, grab two medium sized bowls.
4. In one of the bowls, mix together the egg and the buttermilk.
5. In the next bowl, stir together the flour, powdered sugar, pepper, and salt.
6. Now, test the peanut oil by dropping in just a pinch of flour.
7. You want it to sizzle quickly.
8. If it burns, the oil is too hot.
9. If it doesnt sizzle at all, the oil needs to be warmer.
10. It is essential that the oil be at the proper temperature because you dont want the chicken to absorb the oil, but you also dont want it to blacken.
11. When the oil is ready, take your chicken, and dip each piece in the flour mix, then the buttermilk mix, then back in the flour mix.
12. Finally, set it in the pan to fry.
13. Do this with each piece of chicken.
14. Watch the coating to make sure that it isnt browning too fast.
15. I flip my chicken twice over the course of about 30 minutes.
16. Serve with a salad or, for a more authentic Chick-fil-a experience, add a side of waffle fries!

chicken, pickle juice, egg, buttermilk, flour, powdered sugar, black pepper, salt, peanut oil

Taken from tastykitchen.com/recipes/main-courses/copycat-chick-fil-a-chicken/ (may not work)