Chick fil A Copycat Chicken Sandwiches
Serves 1
Directions
- 1Cut large chicken breasts in half and then fillet them to a desired thickness.
- 2Pound the filleted chicken breasts in a Ziploc bag until they are of an even thickness, starting from the center and working outwards.
- 3Prepare the brine by pouring pickle juice over the chicken, adding half a teaspoon each of garlic powder, paprika, and white pepper (optional), and a little water to neutralize some of the pickle juice.
- 4Marinate the chicken in the refrigerator for at least 30 minutes.
- 5Prepare the dry mixture for breading by combining one cup of all-purpose flour, one and a half teaspoons of powdered sugar, one teaspoon of salt, one and a half teaspoons of paprika, one teaspoon of white pepper, half a teaspoon of celery salt, one teaspoon of garlic powder, and one teaspoon of MSG in a bowl.
- 6Prepare the egg wash by beating one egg and then mixing it with one-fourth cup of milk.
- 7Take a piece of chicken directly from the brine and dip it into the egg mixture.
- 8Transfer the chicken to the flour mixture and press it down firmly to ensure a good coating and to create clumps for crispiness.
- 9Heat peanut oil in a deep fryer or a large cast iron skillet to about 325 degrees Fahrenheit.
- 10Carefully drop one piece of breaded chicken into the hot oil, dipping it a little first, then fully immersing it.
- 11Fry the chicken for about 4 minutes, flipping halfway through. Adjust cooking time for thicker pieces (up to 5-7 minutes).
- 12Remove the cooked chicken from the fryer.
- 13Butter hamburger buns and toast them on a hot grill.
- 14Prepare the sauce by combining half a cup of mayonnaise, three tablespoons of honey, two tablespoons of lemon juice, two tablespoons of regular yellow mustard, and two tablespoons of barbecue sauce.
- 15Spread the sauce on the toasted buns.
- 16Place four thick pickle slices on the bottom bun.
- 17Add a piece of fried chicken to the sandwich.
- 18Add more sauce on top of the chicken.
Ingredients
- 2 chicken breast
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon white pepper
- water
- pickle juice
- 1 cup all-purpose flour
- 1.5 teaspoons powdered sugar
- 1 teaspoon salt
- 1.5 teaspoons paprika
- 1 teaspoon white pepper
- 0.5 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon MSG
- 0.25 cup milk
- 1 egg
- peanut oil
- butter
- hamburger buns
- 0.5 cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons lemon juice
- 2 tablespoons yellow mustard
- 2 tablespoons barbecue sauce
- 4 pickle slices
Equipment
sharp knifeZiploc bagbowldishCool Daddy Deep Fryerlarge cast iron skilletgrill
Tips
- Pound chicken starting from the center and working outwards, but not too hard to avoid tearing.
- When frying, keep oil temperature around 325 degrees Fahrenheit to ensure even cooking and a golden color.
- Press the chicken firmly into the flour mixture to create clumps for a crispy texture.
- For the sauce, exact measurements are not strictly necessary.
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