How to Copycat Chick-Fil-A Chicken Sandwich | Delish

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

In a shallow baking dish, whisk together the egg, milk, ½ teaspoon paprika, and water.

In another baking dish, whisk both flours, powdered milk, powdered sugar, baking soda, dry mustard, and the remaining ½ teaspoon paprika. Season with salt and pepper.

Heat about 2 inches of peanut oil to 325° in a heavy-bottomed pot or cast iron skillet. While the oil heats, slice the pickles and set aside.

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

Fry the chicken in the hot oil, using a candy thermometer to monitor the 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 the sandwiches, spread the 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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens