Fried Chicken Sandwich

4.8
(12)

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!

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Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
1 hrs 5 mins
Total Time:
1 hrs 35 mins
Servings:
6

Ingredients

  • 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

Directions

  1. 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.

  2. Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.

  3. Whisk eggs and milk together in another bowl.

  4. Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.

  5. Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).

  6. 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.

  7. 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).

  8. 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.

  9. 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.

Editor's Notes:

Nutrition data for this recipe includes the full amount of pickle brine marinade. The actual amount of marinade consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

405 Calories
20g Fat
183g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 405
% Daily Value *
Total Fat 20g 26%
Saturated Fat 5g 27%
Cholesterol 105mg 35%
Sodium 1440mg 63%
Total Carbohydrate 183g 67%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 17g
Vitamin C 2mg 8%
Calcium 43mg 3%
Iron 2mg 13%
Potassium 222mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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