Copycat Chick-fil-A sandwich, for when you don't want to put on pants
My husband and I take frequent road trips, mostly down South to visit his family. When on these road trips, despite our best efforts, we always find ourselves stopping at the nearest Chick fil-A to stock up on that infamous chicken sandwich and a big order of waffle fries. It might not be healthy, but boy, is every bite worth it.
We've tried other chicken sandwiches from other name drive-thrus, but nothing hits the spot or makes our 11-hour trek that much more bearable quite like that simple chicken sandwich does. Now, this craving doesn't hit just on road trips, but sadly we don't have a Chick fil-A near us. So I've decided to do the next best thing: make my own version here at home. I fear weight gain may be imminent.
Copycat Chick-fil-A sandwich recipe
Adapted from Top Secret Recipes
- 3 cups saffron or peanut oil
- 1 large egg, at room temperature
- 3/4 cup buttermilk
- 1/4 cup cream
- 2 (8 ounce) boneless, skinless chicken breasts, cut in half
- 1 cup all-purpose flour
- 2-1/2 tablespoons powdered sugar
- Salt and pepper
- 4 plain hamburger buns (to make your own, use this recipe)
- 12 dill pickle slices
- Fill a large pot about 5 to 6 inches full of oil, and heat.
- In a medium bowl, whisk together the egg, cream and buttermilk.
- In another bowl, stir together the flour, sugar, salt and pepper. Dip the chicken breasts into the egg-and-milk mixture, and let them soak for a few minutes. Once soaked, dredge the chicken through the flour mixture. Let rest about 10 minutes or until the flour mixture is slightly gummy-looking (this is what you want).
- Dip each chicken breast into the hot oil. Cook for about 4 to 5 minutes on each side or until crispy and golden brown. Remove the chicken from the oil, and place it on paper towels to blot away excess oil.
- Once dry, place the chicken on the buns, and top with 3 pickles. Serve immediately.