Description
This homemade Chick-Fil-A style chicken sandwich recipe delivers crispy, juicy chicken cutlets seasoned with a blend of smoked paprika, cayenne, and garlic powder. The chicken is marinated in a milk and egg mixture, coated in a flavorful flour mix, and fried to golden perfection. Served on toasted hamburger buns with dill pickle slices, this sandwich is a delicious copycat of the iconic fast-food favorite.
Ingredients
Scale
Chicken and Marinade
- 2 large chicken breasts, sliced into 4 thin cutlets
- 1 cup milk
- 2 eggs
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne powder
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 2 teaspoons salt
Breading
- 1 cup all-purpose flour
- 2 tablespoons milk powder
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
Other
- Oil for frying (vegetable or peanut oil recommended)
- 4 hamburger buns
- Dill pickle slices
Instructions
- Prepare Marinade: In a bowl, whisk together 1 cup milk and 2 eggs until fully combined to create the marinade mixture.
- Make Spice Mix: In a separate bowl, combine 2 teaspoons smoked paprika, ½ teaspoon cayenne powder, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, and 2 teaspoons salt to form the seasoning blend.
- Season Chicken: Season the sliced chicken cutlets evenly with the prepared spice mixture on all sides.
- Marinate Chicken: Place the seasoned chicken cutlets into the milk and egg mixture, ensuring each piece is well-coated and allowing them to soak briefly to tenderize and flavor the meat.
- Prepare Breading: In another bowl, mix together 1 cup all-purpose flour, 2 tablespoons milk powder, 1 teaspoon granulated sugar, and 1 teaspoon baking powder.
- Coat Chicken: Remove chicken cutlets from the marinade, letting excess liquid drip off. Dredge each cutlet thoroughly in the flour mixture, pressing gently to ensure an even coating over the entire piece.
- Heat Oil: Heat oil in a deep skillet or fryer to 350°F (175°C), enough to submerge the chicken pieces partially for frying.
- Fry Chicken: Carefully fry the breaded chicken in batches, cooking for about 4-5 minutes per side or until the chicken turns golden brown and is cooked through with an internal temperature of 165°F (74°C).
- Drain Excess Oil: Transfer the fried chicken cutlets to a paper towel-lined plate to absorb and drain any excess oil.
- Toast Buns: Lightly toast the hamburger buns to add texture and warmth for assembly.
- Assemble Sandwich: Place a few dill pickle slices on the bottom half of each toasted bun, add one piece of fried chicken, and top with the other half of the bun to complete the sandwich.
Notes
- For best results, use thinly sliced chicken cutlets to ensure even cooking.
- Use a thermometer to maintain the oil temperature at 350°F for crispy and non-greasy chicken.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version, but texture may vary.
- The cayenne powder can be adjusted to taste for milder or spicier heat.
- Allow chicken to rest a few minutes after frying to maintain juiciness.
- Serve with your favorite sauce or extra pickles for added flavor.
