Unlock the Secrets to the Chick Fil A Recipe at Home!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Make the brine by combining 1/4 cup plus 1 teaspoon of Morton's kosher salt, 1 teaspoon of MSG, 2 teaspoons of paprika, 1/4 teaspoon of coarse ground black pepper, 1 teaspoon of mustard powder, and 1/2 cup of granulated sugar in a bowl.

Add 1 liter of water to the salt and spice mixture and stir until completely dissolved.

Trim and defat the chicken breasts, removing the tenderloin and cutting the breasts to achieve smaller, thinner pieces.

Marinate the chicken in the brine for 6 to 8 hours, ensuring it is chilled during the soak.

Pat the chicken dry after marinating.

Prepare the seasoned coating by mixing 2 cups of all-purpose flour, 2 teaspoons of MSG, 1 1/2 teaspoons of baking powder, 2 tablespoons plus 2 teaspoons of non-fat milk powder, 1/2 teaspoon of white pepper, 2 teaspoons of mustard powder, and 2 tablespoons plus 2 teaspoons of powdered sugar in a bowl.

Heat peanut oil in a deep fryer to 325°F.

Make the milk wash by cracking 2 eggs into a bowl and adding 1 cup of 1% milk, then whisk until combined.

Add a couple of tablespoons of the milk wash to the seasoned coating and mix with your fingers to create clumps.

Dip each chicken fillet into the milk wash, shaking off excess, then press firmly into the breading mixture to coat evenly.

Fry the chicken fillets in the hot oil for about 4 minutes and 20 seconds, or until golden and crispy, adjusting time based on thickness.

Transfer the fried chicken to a wire rack over a baking sheet to keep it crispy.

Butter both sides of the hamburger buns and toast them lightly.

Place dill pickle chips on the bottom bun, ensuring they are spaced apart, then add the crispy fried chicken on top and cover with the top bun.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens