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Crispy Chicken Sandwich (Chick-fil-A Copycat)

Pickle-brined, double-dredged crispy chicken sandwich with buttered buns and pickles.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4
Calories: -1
Ingredients Method Notes

Ingredients
  

  • large boneless skinless chicken breasts
  • 1 cup dill pickle juice
  • 1 cup whole milk
  • 1 large egg
  • 1.5 cups all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • Vegetable oil for frying
  • 4 brioche buns
  • 2 tablespoons butter
  • Dill pickle slices

Method
 

  1. Brine. Halve chicken breasts horizontally into 4 cutlets. Soak in pickle juice for 30 minutes to 4 hours.
  2. Dredge. Whisk milk and egg. Mix flour with powdered sugar, paprika, garlic powder, cayenne, salt, and pepper. Double-dredge each cutlet: flour, egg wash, flour again.
  3. Fry. Heat oil to 350F. Fry 3 to 4 minutes per side until golden and 165F internal. Rest on wire rack.
  4. Toast. Butter buns and toast in a skillet until golden, 1 to 2 minutes.
  5. Build. Place chicken on bottom bun, add pickles, close with top bun.

Notes

Use a thermometer to keep oil at 350F for best results.
Rest chicken on a wire rack, not paper towels, for maximum crunch.