If I love anything, I love a good fried chicken sammie. This recipe is a copycat version of the Chick-Fil-A version we all know and love.
But as good as their sandwiches are, I equally love getting to go with one of my friends, bribe our kids to eat, and then they go play. We get a somewhat-uninterrupted conversation in a public setting, we get our kids to actually eat, and we get to have a glorious fried piece of goodness. Winning!
In my attempts to create a perfect fried chicken sandwich at home, I tried and failed and tried and failed and tried again, until I landed on this super yummy recipe.
Try if you dare. And add a heaping helping of coleslaw on top if you are feeling naughty.
Fried Chicken Sandwich
**Insert ingredients picture that I forgot to take because 1. I’m an idiot and 2. I was too dang excited that I forgot!**
But… what you are going to do is take 3 large chicken breasts, cut them in half to make 6 thinner slices of chicken breasts and pound them until they are uniform in thickness.
Then, you are going to take 1/2 cup of dill pickle juice from any jar, pour over chicken, and marinate for at least 1 hour in the refrigerator.
In a bowl or shallow dish, combine 1 cup flour, 2 tablespoons powdered sugar, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon celery salt, and 1/2 teaspoon dried basil. Stir to integrate seasonings into flour.
In a medium-sized bowl, add 1/4 cup of milk and 2 eggs. Stir to combine.
Over medium-high heat, heat 1 cup peanut oil to about 350°F. (Yes, I know my skillet is ugly, but it is well seasoned.)
Next, set up your dredging station. Take a chicken breast out of the pickle juice, dunk in egg/milk mixture, and coat completely on both sides in flour. Repeat until all of the chicken is dredged.
Fry each piece of chicken for about 2 minutes on each side, or until golden and cooked throughout.
Remove from pan and repeat with other pieces of chicken. I allowed the chicken to drip on wire rack that was over a paper towel-lined baking sheet.
Toast some hamburger buns.
Then assemble your sandwich with pickle slices, for a traditional Chick-Fil-A sandwich.
I made mine a little more fancy with mayo and pickles on the bottom bun, then a healthy scoop of coleslaw over the top of the chicken. And voila, you have a copycat version of the Chick-Fil-A sandwich.
- 3 boneless skinless chicken breasts, cut in half, and pounded to 1/2″ thickness
- 1/2 cup pickle juice
- 1 cup flour
- 2 tablespoons powdered sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried basil
- 1/4 cup milk
- 2 whole eggs
- 1 cup peanut oil
- hamburger buns, toasted
- pickle slices, for serving
- Place chicken breasts inside of a bowl and cover with pickle juice. Cover with plastic wrap and marinate in the refrigerator for at least an hour.
- Mix together flour, sugar, and all of the spices in a bowl or shallow dish.
- In a separate bowl, stir together the milk and the eggs.
- In a skillet over medium-high heat, heat peanut oil to about 350°F.
- Dip each piece of chicken into the milk/egg mixture, then transfer to flour mixture to completely coat both sides. Repeat with remaining chicken pieces.
- Fry each piece of chicken for about 2 minutes per side, or until golden and cooked throughout.
- Place on wire rack or paper towels to allow any excess oil to be absorbed.
- Serve on toasted hamburger buns with pickles. Or if you are feeling frisky, add mayo and pickles to bottom bun, and top with a heaping scoop of coleslaw.