Copycat Chick-fil-A Sandwich Recipe

4      Reviews by:    Shelly Wright   Copycat Chick-fil-A Sandwich Recipe uses sugar, chicken breasts, paprika, cayenne pepper, milk, eggs, flour, milk powder, baking powder, oil, hamburger buns, and pickles in creating this copycat Chick-fil-A chicken sandwich recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southern    Servings:4 Nutrition facts:445 calories14.2 grams fat Print Preview Rate This Recipe Prep Time:   6 Hours Cook Time:   15 Minutes Total Time:   6 Hours 15 Minutes

INGREDIENTS

• 1/2 cup plus 1/2 teaspoon kosher salt, divided
• 1/4 cup plus 2 teaspoons granulated sugar, divided
• 2 large boneless skinless chicken breasts, split horizontally into 4 cutlets
• 2 tablespoons freshly ground black pepper
• 2 teaspoons paprika
• 1 teaspoon powdered MSG (optional)
• 1/2 teaspoon cayenne pepper
• 1 cup milk
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 2 tablespoons non-fat milk powder
• 1 teaspoon baking powder
• 2 quarts peanut oil
• 4 soft hamburger buns, toasted in butter
• 8 dill pickle chips

DIRECTIONS

• Dissolve 1/2 cup kosher salt and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit no longer than 6 hours. Meanwhile, combine black pepper, paprika, MSG, and cayenne in a small bowl. Set aside. Whisk together milk and eggs in a medium bowl. Set aside.
• Combine flour, non-fat milk powder, baking powder, remaining 1/2 teaspoon kosher salt, remaining 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogenous. Drizzle 3 tablespoons milk-egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand. In a large wok, deep fryer, or Dutch oven, preheat oil to 350°F.
• Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Dip one cutlet in the milk mixture then allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift cutlet, shake off excess flour. Repeat with remaining cutlets. Then slowly lower into hot oil.
• Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate. Place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close sandwiches, then cover with an overturned bowl or aluminum foil and allow to rest for 2 minutes to steam buns. Serve immediately.

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