Skip the Drive-Thru: Chick-fil-A at Home

Ingredients

• Chicken breast, for sandwiches (Cut into sandwich portions; approximately 1 lb estimated from the recipe style.)
• 0.5 cup Pickle juice, for sandwiches (For a 30-minute marinade.)
• 0.5 cup Milk, for sandwiches (Used with the egg as the dipping mixture.)
• 1 Egg, for sandwiches (Beaten into the milk.)
• 1 cup All-purpose flour, for sandwiches (For coating.)
• 1 tbsp Powdered sugar, for sandwiches (Mixed into the seasoned flour.)
• 1 tsp Paprika, for sandwiches (Mixed into the flour.)
• Salt, for sandwiches (To taste.)
• Black pepper, for sandwiches (To taste.)
• Frying oil, for sandwiches (For frying; amount depends on the pan and method.)
• Burger buns (Toasted and used for serving sandwiches.)
• Pickle slices (For serving.)
• 1 lb Chicken breast, for nuggets (Cut into nugget-sized pieces.)
• 0.5 cup Pickle juice, for nuggets (For marinating the chicken pieces.)
• 1 Egg, for nuggets (Used in the dipping mixture.)
• 0.5 cup Milk, for nuggets (Mixed with the egg.)
• 1 cup All-purpose flour, for nuggets (For coating.)
• 1 tbsp Powdered sugar, for nuggets (Mixed into the seasoned flour.)
• 1 tsp Paprika, for nuggets (Mixed into the flour.)
• Salt, for nuggets (To taste.)
• Black pepper, for nuggets (To taste.)
• Frying or air-frying oil, for nuggets (Use as needed for the selected cooking method.)
• 2 Russet potatoes (Large potatoes; cut with a waffle cutter.)
• 1 tbsp Oil, for waffle fries (For tossing the potatoes.)
• 0.5 tsp Paprika, for waffle fries (For seasoning.)
• Garlic powder, for waffle fries (To taste.)
• Salt, for waffle fries (To taste.)
• 0.5 cup Mayonnaise (For the sauce.)
• 2 tbsp Barbecue sauce (For the sauce.)
• 1 tbsp Yellow mustard (For the sauce.)
• 1 tbsp Honey (For the sauce.)
• 1 tsp Lemon juice, for sauce (For acidity.)
• 2 cups Vanilla ice cream (For the frosted lemonade.)
• 0.5 cup Lemonade (Add more if needed to reach a blendable consistency.)
• 1 tbsp Lemon juice, for frosted lemonade (Blend with the ice cream and lemonade.)

Steps

1. 1

   Cut the sandwich chicken breasts into portions suitable for buns. Place them in pickle juice and marinate for 30 minutes in the refrigerator.

2. 2

   While the chicken marinates, prepare a seasoned flour mixture by whisking together the flour, powdered sugar, paprika, salt, and black pepper.

3. 3

   Beat the milk and egg together in a shallow bowl. Remove the chicken from the pickle juice and dip each piece into the milk-and-egg mixture.

4. 4

   Transfer each dipped chicken piece to the seasoned flour. Turn and press gently so the coating adheres on all sides.

5. 5

   Heat oil in a suitable frying pan or pot. Fry the coated chicken until the exterior is golden and crisp and the thickest part reaches 165°F (74°C) internally.

6. 6

   Toast the burger buns. Serve the fried chicken on the buns with pickle slices.

7. 7

   Cut the nugget chicken into bite-sized pieces and marinate it in pickle juice. Prepare the nuggets while the sandwich chicken marinates, or marinate them separately for at least 30 minutes for better flavor.

8. 8

   Beat the egg and milk together in a shallow bowl. In a second bowl, whisk the flour, powdered sugar, paprika, salt, and black pepper.

9. 9

   Dip the marinated chicken pieces into the egg-and-milk mixture, then transfer them to the seasoned flour and coat thoroughly.

10. 10

    Fry the nuggets in hot oil until crisp, golden, and fully cooked, or arrange them in an air fryer and air-fry until crisp and the centers reach 165°F (74°C).

11. 11

    Scrub and cut the russet potatoes into waffle shapes using a waffle cutter. Soak the cut potatoes in cold water for 20 minutes.

12. 12

    Drain the potatoes and dry them very well with clean towels; removing surface moisture helps them crisp.

13. 13

    Toss the dried potatoes with the oil, paprika, garlic powder, and salt until evenly coated.

14. 14

    Preheat an air fryer to 400°F (200°C). Arrange the potatoes in as even a layer as possible and air-fry for 15–20 minutes, shaking or turning as needed, until golden and crisp.

15. 15

    Whisk the mayonnaise, barbecue sauce, yellow mustard, honey, and lemon juice together until the sauce is smooth and uniform.

16. 16

    Chill the sauce for 20 minutes before serving so the flavors meld.

17. 17

    Add the vanilla ice cream, lemonade, and lemon juice to a blender. Blend until thick and creamy.

18. 18

    If the mixture is too thick to blend, add a little more lemonade. Serve the frosted lemonade immediately while it is cold and thick.

Notes

The source does not specify the amount of sandwich chicken, frying oil, salt, pepper, garlic powder, buns, or pickle slices; these should be adjusted to the number of servings. Fry chicken in batches without crowding the pan. Serve the fries and frosted lemonade immediately for the best texture.

Nutrition per serving

• main
• American
• copycat
• fried
• air-fryer
• chicken
• family-style
• sauce