Chick-fil-A Chicken Sandwich

 I promised this one awhile ago, but I can assure you, it was worth the wait. I've already shared my love of Chick-fil-A with the nuggets, but my favorite has always been their original Chicken Sandwich. I found this copycat recipe, and we had to try it. YUM! Looking back, I can't completely remember if these tasted just like the real sandwich. I think they were a great imitation, regardless. One thing I am changing is pounding the chicken breast very thin. I know that it takes longer to cook through, but one of the great things about the Chick-fil-A sandwich is that it's a little thicker and juicier than your average chicken sandwich. We each had two sandwiches to try, one that was pounded thin, and one that was a little thicker. The thicker sandwich won hands down. So, pound it a little bit, but don't go overboard, and then just check to make sure it's cooked through. And again, use a good thermometer. You want to keep your temperature just right so you don't either burn the chicken or soak up too much oil.

Printable Recipe

Chick-fil-A Chicken Sandwich

from From Away

2 skinless, boneless chicken breasts
Kosher salt and ground pepper
1 teaspoon paprika
Oil, for frying (Peanut or Canola)
1 egg
1/2 cup milk
3/4 cup all purpose flour
1/4 cup whole-wheat flour
1 tablespoon dry milk
1 tablespoon powdered sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into eight slices
4 soft hamburger buns, split (Potato buns complimented the chicken very well)
3 tablespoons unsalted butter, softened

Cut the chicken breast in half horizontally, to make 4 thin pieces.

Place each piece between wax paper, and pound slightly with a mallet.

Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika.

In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water.

In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper.

Meanwhile, heat about two inches of oil to 325 degrees in a heavy-bottomed pot or cast iron skillet.

While oil heats, slice pickle, and set aside.

Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess.

Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.

Heat a large skillet over medium heat.

Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down.

To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun.

Top with a piece of fried chicken and the bun top.

Serve with: Fries, Mixed Vegetables