Copy Cat Chick-Fil-A Sandwiches
These chicken sandwiches are a spot on copy cat of the infamous fast food version down to the sliced pickles & warm buttered buns. A couple secret ingredients go into the breading to make them absolutely amazing, along with some simple techniques that make them the over the top, show stopping delicacy you know & love.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dinner, Lunch, Sandwich
Cuisine: American
Servings: 3
Calories: 1157kcal
- 1 boneless skinless chicken breast (we get 3 patties per breast)
- 1/4 cup dill pickle juice
- 1 egg
- 1/4 cup milk
- 1/2 cup flour
- 1 tbsp powdered sugar
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp celery salt
- 1/4 tsp dried basil
- tiny dash of cayenne
- 1 cup Oil for frying if you’re going for authenticity use peanut oil, I usually just use vegetable oil and they still taste phenomenal
- Buns buttered and lightly toasted
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until it’s only about ½ inch thick all around.
Cut the breast into two, or three, pieces, as evenly as possible.
Marinate the chicken in pickle juice for at least 30 minutes, and up to one hour.
Beat the egg with the milk in a bowl.
Combine the flour, sugar, and spices in another bowl. Dip the chicken pieces each into the egg on both sides, then coat in seasoned flour mixture on both sides.
Heat the oil in a skillet (1/2 inch deep) to about 345-350 degrees.
Fry each cutlet for 2 minutes on each side, or until golden brown on the outside and cooked through.
Remove from the skillet onto paper towels. Blot to remove any excess oil, and serve on toasted buns with pickle slices.
Calories: 1157kcal | Carbohydrates: 22g | Protein: 169g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 518mg | Sodium: 1266mg | Potassium: 2806mg | Fiber: 1g | Sugar: 4g | Vitamin A: 276IU | Calcium: 68mg | Iron: 5mg