Spicy Chicken Sandwich Filets

Ingredients

• 5 chicken breasts (Source specifies 4–6 breasts; 5 is used as the midpoint for nutrition and scaling. Trim excess fat and shape into smaller, even filets without fully butterflying. Chick-fil-A filets are typically 3.4–4.2 oz; store-bought breasts are often 6–8 oz and may need portioning to fit buns.)
• 1.5 cup dill pickle juice (The juice of one 16-ounce jar of dill pickles.)
• 2 tsp cayenne pepper (For the brine.)
• 1 tsp ground white pepper (For the brine.)
• 1 tsp paprika (For the brine.)
• 1 tsp mustard powder (For the brine.)
• 1 tsp garlic powder (For the brine.)
• 1 cup all-purpose flour (For the spicy coater.)
• 1 tbsp white sugar (For the spicy coater.)
• 2 tsp kosher salt (For the spicy coater.)
• 2 tsp MSG (For the spicy coater.)
• 0.5 tsp baking powder (For the spicy coater.)
• 1.5 tsp paprika (For the spicy coater.)
• 1 tsp white pepper (For the spicy coater.)
• 2 tsp cayenne pepper (For the spicy coater.)
• 1 tsp mustard powder (For the spicy coater.)
• 1.5 tsp coarse ground black pepper (For the spicy coater.)
• 1 cup whole milk (For the milk and egg wash.)
• 2 eggs (Large; for the milk and egg wash.)
• 7 cup peanut oil (Source specifies 6–8 cups; midpoint shown. For frying, heated to 325°F over medium to medium-high heat; actual amount absorbed by the chicken will be less.)

Steps

1. 1

   Trim excess fat from the chicken breasts. Find the natural seam down the center of each breast with a finger, then gently spread the meat wider with your palms to make an even filet. Do not fully butterfly or cut the chicken apart; this increases surface area and helps it cook evenly. If needed, portion larger breasts into smaller filets that will fit the buns.

2. 2

   In a large bowl, whisk together the dill pickle juice, brine portion of cayenne pepper, ground white pepper, paprika, mustard powder, and garlic powder.

3. 3

   Add the chicken filets to the brine, making sure they are fully submerged. Cover and refrigerate for at least 6 hours.

4. 4

   In a large bowl, combine the flour, sugar, kosher salt, MSG, baking powder, coater portion of paprika, white pepper, cayenne pepper, mustard powder, and coarse ground black pepper. Mix thoroughly.

5. 5

   In a separate bowl, whisk the whole milk and eggs until fully combined.

6. 6

   Heat the peanut oil over medium to medium-high heat until it reaches 325°F. A digital frying thermometer is strongly recommended.

7. 7

   Remove one filet from the brine and briefly let excess liquid drip off. Transfer it to the milk-and-egg wash, turning to coat the entire filet. Lift it out and let excess wash drip off before placing it in the flour mixture.

8. 8

   Generously coat the filet in the spicy flour mixture. Press firmly across its entire surface with the palm of your hand to compress it slightly, increase surface area, and help form the textured coating.

9. 9

   Carefully place the coated filet in the 325°F oil. Fry for 5–8 minutes, depending on thickness, until golden brown and the internal temperature reaches 160°F; carryover cooking will bring it to 165°F.

10. 10

    Remove the filet from the oil and drain it on a wire rack or paper towels. Repeat the coating and frying process with the remaining filets.

Notes

The source describes these as spicy sandwich filets but does not give bun or sandwich-assembly ingredients or instructions. Oil quantity is given as a range; midpoint used for the numeric field. Nutrition for frying oil represents the full listed amount and is not an estimate of oil absorbed.

Nutrition per serving

• main
• American
• copycat
• spicy
• fried
• chicken
• sandwich
• restaurant-style