Copycat Chick Fil A Chicken Sandwich Recipes

COPYCAT CHICK-FIL-A SPICY DELUXE CHICKEN SANDWICH

If you love the spicy fried chicken this is your new go-to sandwich; it spares no expense. The heat factor is high. If you want to tone it down, just take the cayenne pepper down a bit.

Provided by EmKenBken

Categories Lunch/Snacks

Time 1h20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 21

Copycat Chick-Fil-A Spicy Deluxe Chicken Sandwich image

Steps:

Directions:
In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium sized pot, over medium-high, heat oil to 350°F While oil heats, in a medium bowl, whisk togethers dry ingredients.
Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken piece in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside. Line a baking sheet with paper towels.
Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
Brush toasted buns with butter. Divide pickle slices, lettuce, tomatoes, and chicken and cheese, on each bun. Top with remaining bun halves.

Nutrition Facts : Calories 3630.9, Fat 345.4, SaturatedFat 65.8, Cholesterol 123.8, Sodium 2823.5, Carbohydrate 110.3, Fiber 6.1, Sugar 14, Protein 33.3

Ingredients

1/2 cup pickle juice, measured from 1 (16 oz)
1/2 cup whole milk
2 tablespoons lemon juice (from one lemon)
1 teaspoon hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 skinless chicken thighs, about 2 1/2 lbs
6 cups peanut oil
1 large egg
3 cups all-purpose flour
1/4 cup powdered sugar
2 tablespoons baking powder
1 tablespoon kosher salt
1 tablespoon paprika
2 teaspoons cayenne pepper
1 teaspoon fresh ground black pepper
4 hamburger buns, split and toasted
2 tablespoons butter, melted
1 head green leaf lettuce, shredded
1 tomatoes, thinly slices
4 slices monterey jack pepper cheese

COPYCAT CHICK-FIL-A CHICKEN SANDWICH

All the flavor of your favorite fried chicken sandwich straight from your kitchen; easy and delicious!

Provided by EmKenBken

Categories Lunch/Snacks

Time 1h20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 16

Copycat Chick-Fil-A Chicken Sandwich image

Steps:

In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium sized pot, over medium-high, heat oil to 350°F While oil heats, in a medium bowl, whisk together dry ingredients.
Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken piece in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside. Line a baking sheet with paper towels.
Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
Brush toasted buns with butter, place two pickle slices on each bun and top with chicken.

Ingredients

1/2 cup pickle juice
1/2 cup whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups all-purpose flour
1/4 cup powdered sugar
2 tablespoons baking powder
1 tablespoon kosher salt
1 tablespoon paprika
2 teaspoons chili powder
4 boneless skinless chicken thighs
1 egg
6 cups peanut oil
4 hamburger buns, split and toasted
2 tablespoons butter, melted
8 pickle chips from 1 jar of pickle chips (16oz)

ALMOST-FAMOUS CHICKEN SANDWICHES

The founder of Chick-fil-A, Truett Cathy, claims that he invented the chicken sandwich, and while we can't be sure he was the first person to put chicken between bread, we can give him credit for turning his own version into a cult phenomenon. People - including a few editors at Food Network Magazine - are fanatical about the chain's simple sandwich: a piece of fried chicken breast served with two pickle chips on a buttered, toasted bun. Apparently, the secret's in the seasoning, as the chefs in Food Network Kitchens discovered while re-creating the recipe. This one's for Karina Wang from Perris, CA, and all the other readers who have been begging for the recipe.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 16

Almost-Famous Chicken Sandwiches image

Steps:

Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.

Ingredients

2 skinless, boneless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground pepper
1 teaspoon paprika
Peanut oil, for frying
1 large egg
1/2 cup nonfat milk
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon malted milk powder
1 tablespoon plus 1 teaspoon confectioners' sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar
2 teaspoons white vinegar
4 soft hamburger buns, split
1 tablespoon unsalted butter, softened

COPYCAT FRIED CHICKEN SANDWICH

I tried to make a copycat Popeyes® fried chicken sandwich and ended up with a hybrid between that and the one from Chick-fil-A®. So you get the best of both worlds and what's more, this DIY version never runs out, not even on Sundays.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 2h40m

Yield 4

Number Of Ingredients 18

Copycat Fried Chicken Sandwich image

Steps:

Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated. Transfer to the refrigerator to marinate for 2 to 4 hours.
Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.
Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.
Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire rack to dry, at least 15 minutes.
Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
Fry chicken breasts in the hot oil until golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through. Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy.
Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.

Nutrition Facts : Calories 811.1 calories, Carbohydrate 74.6 g, Cholesterol 139.8 mg, Fat 39.6 g, Fiber 3.1 g, Protein 37 g, SaturatedFat 7.9 g, Sodium 3181.5 mg, Sugar 5.9 g

Ingredients

1 cup buttermilk
2 teaspoons kosher salt
1 dash hot sauce, or to taste
1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)
4 (5 ounce) skinless, boneless chicken breast halves
1 ⅓ cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons cayenne pepper
1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)
1 large egg, beaten
½ cup buttermilk
¼ cup milk
canola oil for frying
4 soft hamburger buns, toasted and buttered
6 tablespoons mayonnaise, or to taste
12 dill pickle slices, or to taste

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