I Made Chick-Fil-A BETTER | Spicy Deluxe Copycat Recipe

hot honey

🥗Healthier: agave syrup with chili flakes

💰Cheaper: honey with hot sauce

Agave syrup reduces calories while maintaining sweetness.

truffle oil

🥗Healthier: olive oil

💰Cheaper: flavored oil

Olive oil is healthier and more affordable.

brioche buns

🥗Healthier: whole wheat buns

💰Cheaper: regular hamburger buns

Whole wheat buns add fiber at a lower cost.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk with vinegar

Yogurt provides a similar tanginess.

Cut the chicken breasts in half (butterfly) to make four sandwiches.

Combine 1 cup pickle juice and 1/2 cup water in a bowl to brine the chicken.

Add 2-3 tablespoons hot sauce and 1 teaspoon cayenne pepper to the brine.

Marinate the chicken for 30 minutes to 4 hours in the refrigerator.

In a separate bowl, combine 1 cup flour, 1 teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1 teaspoon black pepper.

Add 1/2 cup corn starch to the dry mixture and stir well.

Taste the dry batter and adjust seasoning, adding more salt if needed.

Prepare the wet batter using the same seasonings as the dry batter, adding 1 1/2 cups water to make it loose.

Remove the chicken from the marinade and dip it into the wet batter, ensuring it’s well coated.

Let excess wet batter drip off, then coat the chicken in the dry batter, squeezing it in for better adherence.

Heat peanut oil in a pot to 350°F for frying.

Fry the chicken in batches of two for 5-7 minutes until crispy and golden brown.

Remove the first batch of chicken and place pepper jack cheese on top to melt.

Fry the second batch of chicken and set aside.

Slice potatoes to make wavy fries and soak them in cold water.

Dry the potatoes completely before frying them for about 5 minutes until golden brown.

Brown the buns in a pan.

Prepare the sauce by mixing 1/2 cup mayonnaise, 2 teaspoons mustard, and 1/4 cup barbecue sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens