Crispy Chicken Sandwich
Edible SLO
September 18, 2024
By Chef Rachel Ponce
My kids love a crispy chicken sandwich from Chick-Fil-A and this dupe will con even the pickiest eater. The zest from the pickle juice paired with the buttermilk breading makes for a delectable dinnertime delight.
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Ingredients
Adjust Servings
| 2 chicken breasts, boneless and skinless | |
| 1 cup dill pickle juice | |
| 1 cup milk | |
| 1 egg | |
| 1 cup all-purpose flour | |
| 1 tablespoon powdered sugar | |
| 1 teaspoon paprika | |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| ½ teaspoon garlic powder | |
| ½ teaspoon onion powder | |
| Vegetable oil, for frying | |
| 4 sandwich buns | |
| Pickle slices |
Directions
1.
Step 1
Place chicken breasts between two sheets of plastic wrap and pound to an even thickness. In shallow dish, combine pickle juice and milk. Place chicken breasts in dish, cover and refrigerate up to 4 hours (at least 30 minutes). In separate dish, whisk eggs. In new dish, combine flour, powdered sugar, paprika, salt, pepper, garlic powder and onion powder.
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2.
Step 2
Heat vegetable oil to 350 degrees F in large skillet or deep fryer. Remove chicken breasts from pickle juice/milk mixture and pat dry. Dip each chicken breast in egg, then dredge in flour mixture, making sure to coat evenly. Fry chicken breasts in hot oil for 3−4 minutes per side, or until golden brown and cooked through. Remove chicken from oil and let drain on a paper towel-lined plate.
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3.
Step 3
Toast sandwich buns in separate skillet or on a griddle. Assemble sandwiches by placing a fried chicken breast on each bun bottom, topping with pickle slices capping with each top bun and serving immediately.
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