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:
Tigers on a roll! Lookin' good. I thought Dabo (don't believe I know anyone with that name) was going to lose it.
Posted by: Marco | Monday, 19 September 2011 at 08:14 AM
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Posted by: uggs for cheap | Monday, 19 September 2011 at 08:55 AM
I haven't made it yet because Hotties aren't available in this neck of the woods. Can your brother please work on that? I wouldn't mind some mayo on that panko fried fil-a + lettuce and tomato (in season). These are suggestions garnered from this household consisting of two humans, one French bull dog and one Maine coon.
Posted by: Marco | Monday, 19 September 2011 at 09:02 PM
Hotties found today. Taking the Rick-A-Fil sandwich challenge tonight.
Posted by: Marco | Tuesday, 20 September 2011 at 12:56 PM
Duh, Duke's Mayo Marco. Read the receipt.
Posted by: Marco | Tuesday, 20 September 2011 at 08:38 PM