Our chicken sandwich recipe is easy, but more importantly delicious. Tastes even better than the famous Chick-fil-A sandwich!
- 2 thick chicken breasts cut horizontally in half and trimmed to fit bun
- 1 cup peanut oil or canola oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon granulated sugar
- 1 large egg
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1 Tablespoon kosher salt
- 1/2 teaspoon nautral msg, optional
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper add another 1/4 teaspoon if you want more kick
- 4 whole hamburger buns I prefer potato rolls
- 1 Tablespoon butter for buns or brush with canola oil
- 8 dill pickle chips, optional
- 1/2 cup mayonnaise
- 2 Tablespoons BBQ sauce smoky is best
- 2 Tablespoons honey
- 2 teaspoons yellow mustard
- 1 teaspoon apple cider vinegar
- 1 pinch paprika
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Trim chicken breast by cutting in half horizontally, you want about a ½” thick piece of chicken. Cut to be about 3 ½” X 3 ½ ”.
Use half the chicken rub, seasoning both sides of the meat. Cover with plastic and store in the refrigerator overnight. You can skip this step but it adds a tremendous amount of flavor if you have the time.
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Fill a cast iron pan with ¾ ” peanut oil. Heat over medium-low heat for at least 10 minutes to get the oil the right temperature. You want to get it to 375 degrees. Once you add the chicken it will reduce the heat to about 350 degrees.
You’ll want 2 pie plates or shallow dishes. Fill one with seasoned flour and another with the egg wash.
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Make egg wash by gently whipping the egg and milk together until evenly incorporated, 30 seconds or so.
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You’ll use the seasoned flour dish for the first “dip” and the last “dip” of the breading process. Mix all breading ingredients until well blended. Scoop to the bottom of the plate to make sure that all ingredients get incorporated.
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Test oil for heat at 375 degrees. I don’t have a thermometer so toss a small bread cube into the oil. It should bubble and be golden brown at the end of a minute. If not, adjust the heat accordingly.
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Dip each chicken fillet (and nuggets) in the seasoned flour, shake off excess. Dip in egg mixture. Then dredge in the seasoned flour again, shake. Gently place chicken in the hot oil to keep any hot oil from splashing. The oil should start to bubble when the chicken is added.
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It should only take about 3 minutes to brown one side. Flip and fry another 2-3 minutes. Remove a filet and cut through to make sure there isn’t a raw spot. Adjust heat if necessary.
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Mix sauce ingredients together, cover and keep refrigerated for up to a week.
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Brush a light coating of oil or softened butter on the buns and heat over medium-high. This gives just the slightest crispiness to the bun and steams it.
Place the 2 dill pickle chips on the bottom bun, add the cooked chicken and top with the bun. Chick-fil-A serves the chicken sandwich with the pickle chips, feel free to leave them off.
Optional: Top with lettuce, tomato, Chick-fil-A sauce, honey BBQ sauce or coleslaw.
When cutting chicken to fit bun: Use the trimmings to make a few nuggets. There won’t be enough nuggets for a meal, but they make a great snack for the chef as you cook.