Chick-Fil-A Sandwich

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

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.