This chicken sandwich is always a huge hit at my home. Another chicken dish that my kids love so much. And this copycat has been my favourite go-to whenever I am craving Chick-fil-A.
INGREDIENTS
2 skinless, boneless chicken breasts
Kosher salt and ground pepper
1 tsp paprika
Peanut oil, for frying
1 Egg
½ c. milk
¾ c. all-purpose flour
¼ c. whole-wheat flour
1 tbsp dry milk
1 tbsp powdered sugar
¼ tsp baking soda
¼ tsp dry mustard
1 sour pickle, cut into eight slices
4 soft hamburger buns, split
3 tbsp unsalted butter, softened
How to make a chick-fil-a copycat chicken sandwich
Step 1: Add the egg, milk, half tsp paprika, and 2 tbsp water in a shallow baking dish. Whisk to combine.
Step 2: Combine the flours, dry milk, powdered sugar, baking soda, dry mustard, and the rest of the half tsp paprika, and a tsp each salt and pepper in a different baking dish.
Step 3: In the meantime, in a heavy-bottomed pot or cast-iron skillet, heat around 2-inches of peanut oil to 325 degrees. While waiting for the oil to get hot, slice the pickles and set them aside.
Step 4: In the egg mixture, dip the chicken, coating every side. Transfer in the flour mixture, coat, and shake the excess off. Do this in batches.
Step 5: Once the oil is hot, add the chicken to the pot and fry for approximately 4 minutes until golden brown. I suggest using a candy thermometer to monitor the oil temperature. Remove the fried chicken from the oil when done and onto paper towels to drain.
Step 6: Preheat a large skillet over medium heat. Meanwhile, spread with some butter the cut side of the buns. Put in the skillet buttered-side down and lightly toast.
Step 7: Assemble the sandwiches: Spread more butter on the grilled buns. In jarred pickle juice, dip 2 slices of pickles to moisten them. Onto the bottom bun, place the pickles, then top with fried chicken and the bun top.
NUTRITION FACTS:
Serving Size: 4, Calories: 430 | Sugar: 7 | Sodium: 600 | Fat: 14 | Saturated Fat: 7 | Unsaturated Fat: 6 | Trans Fat: 0 | Carbohydrates: 50 | Protein: 24 | Cholesterol: 109
Ingredients
- 2 skinless, boneless chicken breasts
- Kosher salt and ground pepper
- 1 tsp paprika
- Peanut oil, for frying
- 1 Egg
- ½ c. milk
- ¾ c. all-purpose flour
- ¼ c. whole-wheat flour
- 1 tbsp dry milk
- 1 tbsp powdered sugar
- ¼ tsp baking soda
- ¼ tsp dry mustard
- 1 sour pickle, cut into eight slices
- 4 soft hamburger buns, split
- 3 tbsp unsalted butter, softened
Instructions
Step 1: Add the egg, milk, half tsp paprika, and 2 tbsp water in a shallow baking dish. Whisk to combine.
Step 2: Combine the flours, dry milk, powdered sugar, baking soda, dry mustard, and the rest of the half tsp paprika, and a tsp each salt and pepper in a different baking dish.
Step 3: In the meantime, in a heavy-bottomed pot or cast-iron skillet, heat around 2-inches of peanut oil to 325 degrees. While waiting for the oil to get hot, slice the pickles and set them aside.
Step 4: In the egg mixture, dip the chicken, coating every side. Transfer in the flour mixture, coat, and shake the excess off. Do this in batches.
Step 5: Once the oil is hot, add the chicken to the pot and fry for approximately 4 minutes until golden brown. I suggest using a candy thermometer to monitor the oil temperature. Remove the fried chicken from the oil when done and onto paper towels to drain.
Step 6: Preheat a large skillet over medium heat. Meanwhile, spread with some butter the cut side of the buns. Put in the skillet buttered-side down and lightly toast.
Step 7: Assemble the sandwiches: Spread more butter on the grilled buns. In jarred pickle juice, dip 2 slices of pickles to moisten them. Onto the bottom bun, place the pickles, then top with fried chicken and the bun top.
