Chick-fil-A-Style Chicken Sandwich

Ingredients

• 2 boneless, skinless chicken breasts (Large; split horizontally into 4 cutlets)
• 1 cup water (For the brine)
• 0.5 cup pickle juice (For the brine)
• salt (To taste; for the brine)
• 1 tbsp garlic powder (For the brine)
• 1 tsp black pepper (For the brine)
• 1 tsp smoked paprika (For the brine)
• 2 eggs (For the egg mixture)
• 1 cup whole milk (For the egg mixture)
• 2 cups all-purpose flour (For the dry batter)
• 4 tbsp cornstarch (For the dry batter)
• 1 tsp baking powder (For the dry batter)
• salt (To taste; for the dry batter)
• 1 tbsp garlic powder (For the dry batter)
• 1 tsp smoked paprika (For the dry batter)
• 1 tsp black pepper (For the dry batter)
• oil (About 1/2 inch in a large skillet, for frying)
• 1 cup mayonnaise (For the sauce)
• 2 tbsp BBQ sauce (For the sauce)
• 1 tsp honey (For the sauce)
• 1 tbsp mustard sauce (For the sauce)
• salt (To taste; for the sauce)
• 1 tsp smoked paprika (For the sauce)
• 1 tbsp garlic powder (For the sauce)
• 1 tsp black pepper (For the sauce)
• 1 cup pickles (For assembly)
• 6 brioche buns (For assembly)
• 6 cheddar cheese slices (For assembly)
• 2 tomatoes (Sliced; for assembly)

Steps

1. 1

   Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness of about 1/4 inch. Split the breasts horizontally into 4 cutlets if this has not already been done.

2. 2

   In a large bowl, combine the water, pickle juice, salt, garlic powder, black pepper, and smoked paprika. Stir until the salt is dissolved.

3. 3

   Add the chicken cutlets to the brine. Cover and refrigerate for 2 hours.

4. 4

   In a separate bowl, whisk together the eggs and whole milk. Set the egg mixture aside.

5. 5

   In another bowl, combine the flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and black pepper. Mix until the dry batter is well combined.

6. 6

   Remove the chicken cutlets from the brine and dredge them in the egg mixture, coating them thoroughly.

7. 7

   Dredge each egg-coated cutlet in the dry batter, pressing the coating onto the chicken so it adheres.

8. 8

   Heat about 1/2 inch of oil in a large skillet over medium-high heat until the oil reaches 350°F.

9. 9

   Fry the coated chicken cutlets for about 5–6 minutes on each side, or until golden brown and cooked through. Repeat with the remaining cutlets.

10. 10

    In a bowl, mix together the mayonnaise, BBQ sauce, honey, mustard sauce, salt, smoked paprika, garlic powder, and black pepper to make the sauce.

11. 11

    Assemble the sandwiches with the fried chicken, sauce, pickles, brioche buns, cheddar cheese slices, and sliced tomatoes. The source does not specify the exact layering order.

12. 12

    Serve and enjoy.

Notes

The source specifies frying until cooked through but does not provide an internal temperature. The exact sandwich layering order is not stated. Salt quantities are listed as to taste, and the oil amount is described by skillet depth rather than volume.

Nutrition per serving

• main
• sandwich
• American
• fried
• crispy
• chicken
• family-friendly