It was alright. A little too pickly, but not bad.
I want to work on the breading. We just dipped in beaten eggs (with a little oil to make it more runny) and then rolled in flour with a little salt mixed in. The breading was fairly flavorless, but it seems to me that half of what’s so great about Chick Fil A’s sandwiches is their breading. There’s something in them, I know not what. And it’s not just the flavor–their breading has a texture to it that I don’t know how to replicate. It’s much crunchier than the only breading I know how to make. And it seems thicker and more coherent. It’s almost like something I would eat in and of itself.
Would the peanut oil make a huge difference in flavor or texture? (We used vegetable oil.)
Does it matter that they use a pressure cooker rather than (as we did) frying it up in a skillet?
I see some recipes (including one linked in this thread) add in a fairly substantial amount of sugar to the flour. Could the carmelization of sugar be part of what gives the stuff its texture? (Does sugar carmelize in this environment?)