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!
- 3skinless, boneless chicken breast halves
- 12dill pickle slices, with brine
- peanut oil for frying
- 1cup all-purpose flour
- 2tablespoons powdered sugar
- 1teaspoon salt
- ½teaspoon ground black pepper
- ½teaspoon celery salt
- ½teaspoon dried basil
- 2large eggs
- 2tablespoons butter, softened
- 6sandwich buns
Step 1Place 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.
Step 2Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
Step 3Whisk eggs and milk together in another bowl.
Step 4Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
Step 5Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
Step 6Dip 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.
Step 7Deep-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).
Step 8Let 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.
Step 9Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.