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
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
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
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.
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
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.
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
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
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- Marinate the chicken: combine the pickle juice and water in a ziplock bag. Add the chicken breast halves and marinate for 30 minutes.
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- Stir together pickle juice and granulated sugar in a shallow dish until sugar dissolves. Add chicken breasts; cover and chill 40 minutes. Remove from brine, and pat dry.
- Whisk together buttermilk, cayenne, and egg in a second shallow dish. Whisk together flour, cornstarch, powdered sugar, powdered milk, salt, pepper, paprika, baking powder, and baking soda in a third shallow dish.
- Dredge brined chicken in flour mixture to coat, and shake off excess. Toss chicken in egg mixture to coat, and then back to flour mixture to dredge again. Press flour mixture to adhere to chicken, and place on a wire rack. Chill 15 minutes. Heat oil to 325°F in a medium saucepan over medium-high.
- Carefully add chicken breasts to hot oil, 1 at a time, turning occasionally, until cooked through, 4 to 6 minutes. Let drain on a wire rack set in a baking sheet lined with paper towels.
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