Making The Chick-Fil-A Chicken Sandwich At Home | But Better

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Get a small container and add 1/2 cup of water and 1/2 cup of milk, heat until lukewarm.

Dissolve 2 1/2 teaspoons of instant yeast in the lukewarm mixture.

In the bowl of a stand mixer, whisk together 3 1/2 cups of bread flour, 1 tablespoon of granulated sugar, and 1 1/2 teaspoons of fine sea salt.

Add 3 tablespoons of vegetable oil, the yeasty milk mixture, 1 egg yolk, and 1 whole egg to the stand mixer and mix until smooth.

Shape the dough into a light bulb shape and place it in a greased bowl, cover with plastic wrap, and let rise for 1 hour.

Punch down the dough, divide it into 6 evenly sized balls, and place them on a baking sheet. Cover and let proof for 30 minutes.

Brush the balls with egg wash and bake in a 375°F oven for 15 minutes, then brush with melted butter after baking.

Slice an English cucumber into half-inch thick coins and place in a 1-quart mason jar.

In a medium saucepan, combine 1 1/2 cups of distilled vinegar, 3/4 cup of water, 1 tablespoon of salt, 1 tablespoon of sugar, and 2 teaspoons of MSG, and bring to a boil.

Pour the boiling mixture over the cucumber slices, let sit for 1 minute, then add 2 crushed cloves of garlic and 2-4 sprigs of dill. Let cool at room temperature.

For the chicken, mix 3 tablespoons of kosher salt, 1 tablespoon of sugar, and 2 teaspoons of black pepper in a small bowl.

Season boneless chicken thighs generously with the mixture and let cure in the fridge for 30 minutes to overnight.

Heat 2 1/2 inches of vegetable oil in a 6 to 7 quart Dutch oven to 350°F.

In a medium bowl, combine 2 cups of all-purpose flour, 1 tablespoon of powdered sugar, 2 tablespoons of garlic powder, 1 tablespoon of smoked paprika, and 1 tablespoon of kosher salt.

In a separate bowl, whisk together 2 eggs, 1 cup of whole milk, and the remaining chicken cure seasoning.

Drizzle a couple tablespoons of the chicken wash into the flour mixture to create lumps for coating.

Lightly dust a baking sheet with the flour dredge, dunk each piece of chicken in the chicken wash, then coat in the flour dredge, pressing the flour into the chicken.

Fry the chicken in the hot oil for 3 to 5 minutes or until golden brown, then remove and place on a wire rack over a baking sheet.

For the sauce, mix 1/2 cup of mayo, 1/2 cup of whole grain mustard, and a touch of salt and pepper together.

Slice the baked buns in half, butter them, and toast them in a pan.

Assemble the sandwich by spreading sauce on the bottom bun, adding pickle rounds, and then the fried chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens