Chick-Fil-A Chicken Sandwich Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Save pickle juice from pickles in anticipation of making the dish.

Lay out the chicken breast and identify the thicker side to cut first.

Cut the chicken breast in half.

Pound the chicken pieces down to make them more even.

Measure out 1 cup of pickle juice and add 1/4 teaspoon of salt and 1/2 teaspoon of sugar, then mix.

Place the chicken pieces in the pickle juice mixture to marinate in the refrigerator for at least 1.5 hours, preferably 4 hours.

After marinating, dry off the chicken pieces.

In a bowl, combine a little over 1/2 cup of flour with 1/4 teaspoon pepper, 1 teaspoon paprika, 1/4 teaspoon Italian seasoning, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon cayenne pepper, then mix.

Take the chicken breast, coat it in the flour mixture, shake off excess flour, dip it in the egg mixture (2 tablespoons of milk mixed with 2 eggs), and then back into the flour to coat well.

Place the coated chicken on a plate and repeat with the second piece.

Heat oil to 320°F and place the chicken in the oil to deep fry.

Fry the chicken for 5 minutes until it floats at the top, indicating it's done.

Let the fried chicken cool down a bit before serving.

Toast the bun with butter in a skillet.

Place the fried chicken filet on the toasted bun.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens