Rick of Rick's Picks came by with some Hotties, allowing us to debut the Rick-fil-a sandwich. There's one right up there. Basically, it's a Chick-fil-a sandwich, but home-made, and spiked with Hotties, a siriracha infused pickle chip. And, you can have one on a Sunday, if you like. Not hard to make:
1) Split Hotties so they are half their thickness.
2) Cut boneless skinless chicken breasts diagonally into three slices. Pound to uniform thickness.
3) Dredge in flour, then egg, then panko. Fry in about 3/8" canola oil. Moderate heat so they are golden brown outside, and cooked through on the inside. (If your filets are skinny, this should be no problem.)
4) Toast buns (don't overthink this) -- Sunbeam buns, lightly toasted, will work fine.
5) Hit the buns with a slap of Duke's mayonaise. Place fried cutlet and Hotties in bun and eat. Like this:
These were a hit. And, evidently, lucky:
And, a nice appetizer for ham: