Fried Chicken Sandwich

These fried chicken sandwiches are pretty darn close to those Chick-fil-A sandwiches found in the mall food court. I like to make them on Sundays. Serve with waffle fries!

Print Recipe

Prep Time 20

Cook Time 10

Total Time 1 35

Course lunch/dinner

Cuisine Mediterranean

Servings 6 people

Calories 812.4 kcal

Equipment

1 Meat Mallet For pounding chicken to an even thickness
1 Deep-Fryer or Large Skillet Essential for deep frying the chicken
1 Instant-Read Thermometer Crucial for ensuring proper chicken doneness and oil temperature
1 Cooling Rack with Baking Sheet For resting fried chicken and draining excess oil
3 Mixing Bowls For brining, dry dredging, and wet dredging mixtures

Ingredients

Main

3 skinless boneless chicken breast halves
12 dill pickle slices with brine
peanut oil for frying
1 cup all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
paprika
½ teaspoon ground black pepper
½ teaspoon celery salt
½ teaspoon dried basil
2 large eggs
milk
2 tablespoons butter softened
6 sandwich buns

Instructions

Place each chicken breast between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
Whisk eggs and milk together in another bowl.
Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
Deep-fry chicken, a few pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Notes

The pickle brine is key to both tenderizing the chicken and infusing it with that signature tangy flavor; don't skip this step. For an extra crispy crust, ensure your dredging stations are well-organized and don't overcrowd the oil when frying, as this drops the temperature and leads to greasy chicken. Always maintain the oil at a consistent 350°F (175°C) for optimal results. Resting the chicken on a cooling rack allows excess oil to drain and the juices to redistribute, ensuring a moist interior. Toasting the buttered buns adds a fantastic textural contrast and richness that completes the sandwich. Consider adding a simple mayonnaise-based sauce with a hint of hot sauce for an elevated experience.