Copycat Chick-fil-A
The secret to Chick-fil-A chicken isn't disclosed publicly, but it's speculated the chicken is brined in pickle juice to achieve tender and juicy chicken. Plus, there's a whopping 20 different secret seasonings that goes into the breading. However, I made my copycat version just as tasty but a little less complicated and easier to make. These were a hit to say the least!
For the breading, using mayo as a replacement for eggs and milk keeps the chicken moist, gives the mixture substance, and adds delicious extra flavor. I used vegan mayo to keep it egg- and dairy-free.
What you'll need: Serves 4
For the Brine:
1 cup+ dill pickle juice
1-2 pounds skinless chicken breast
Breading Mixture:
1/2 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp celery salt
2 tsp salt
1/2 tsp pepper
Other Ingredients:
1/4 cup mayo
1 cup avocado or canola, or peanut oil for frying
4 buns, buttered and toasted
pickle slices for topping
For the sauce: I eyeball these measurements
1/4 cup Dijon mustard
3 Tbsp honey
3 Tbsp mayonnaise
2 Tbsp BBQ sauce
1 Tbsp lemon juice (or wine vinegar, or ACV)
How to make it:
Prepare the chicken. Either slice the long way, in half, then again across to make appropriate sized pieces for the bun. Otherwise, pound it out to 1/2" thick, then slice to fit the bun. Just be sure to have enough pieces for each sandwich. Dice any remaining chicken for nuggets!
Place the thawed chicken breasts in a bowl, making sure all pieces are covered in the pickle juice. Marinate for 1+ hour in the fridge.
Remove chicken breasts from pickle juice brine and pat dry. Set aside.
In a bowl, combine dry ingredients for breading.
Using a cast iron or skillet, heat oil over medium-high heat, until it reaches 350° or begins to glisten.
Spread a thin layer of mayo down into a bowl. Smear the chicken in the bowl to coat both sides.
Press the chicken into the breading mixture, fully covering both sides.
Carefully lay a coated piece of chicken into the hot oil. Cook for about 5 minutes, then flip when golden brown. The internal temp will reach 165° when fully cooked. Be sure not to overcrowd the pan. You don't want to cool the pan too much or the chicken won't be able to get crispy.
For best results, place each finished chicken onto a wire rack to retain the crispy exterior.
Butter the inside halves of the buns and toast on a skillet over medium heat for an elevated experience.
Whisk all of the sauce ingredients together in a small bowl.
Assemble the sandwich, and enjoy!
