Chick-fil-A Inspired Fried Chicken Sandwiches

Yes, we finally tackled this legendary fried chicken sandwich and lived to tell the tale. Make this incredible sandwich in the comfort of your own home today!

Yes, we finally tackled this legendary fried chicken sandwich at home and lived to tell the tale. The chicken to bun proportion in this photo is comical to look at, but that didn’t stop us from devouring this entire sandwich in 5 minutes. It is SO worth the effort and really isn’t that hard – the end result was 10/10. While you could make a Chick-fil-A sauce to go with this (coming soon), we had leftover pimento cheese to put on top that went perfectly with the pickled red onions and crispy, crunchy fried shallots.

The video tutorial of Josh making these sandwiches can be found on YouTube, and it’s a fun watch. We’ve gone ahead and outlined all of the written instructions below to make it easy to follow along. Enjoy!

Equipment Needed

Ingredients and Recipe

Chick-fil-A Inspired Fried Chicken Sandwiches

Recipe Credit
Publisher – Joshua Weissman 'Making The Chick-Fil-A Chicken Sandwich At Home | But Better'
Note: This recipe has been updated + slightly altered for website editorial purposes.
Servings 4 people
Prep Time 20 mins
Cook Time 20 mins
Marinating Time 30 mins
Total Time 1 hr 10 mins

Equipment

  • Chefs Knife
  • Measuring Spoons
  • Measuring Cups
  • Mixing Bowls
  • 2 Large Baking Sheets (12" x 17")
  • Plastic Wrap
  • Whisk
  • Dutch Oven or Large Pot
  • Cooking Thermometer
  • Spider
  • Wire Rack
  • Cast Iron Skillet or Frying Pan

Ingredients

For the Chicken Cure Seasoning

  • 3 tbsp kosher salt
  • 1 tbsp sugar
  • 2 tsp MSG (Monosodium Glutamate) you can also substitute this with 2 tsp salt instead
  • 4 boneless, skinless chicken thighs (1.5-2 lbs)

For the Chicken Breading / Flour Dredge

  • 2 cups all-purpose flour
  • 1 tbsp powdered sugar also known as confectioners sugar
  • 2 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 2 tsp MSG (Monosodium Glutamate) you can also substitute this with 2 tsp salt instead
  • 1 tbsp kosher salt
  • 1 tbsp ground black pepper

For the Chicken Wash

  • 2 eggs
  • 1 cup whole milk
  • remaining chicken cure seasoning from above

For Frying the Chicken

  • vegetable or canola oil enough to fill up half of the dutch oven (about 2-2.5 inches)

Sandwich Assembly

  • 4 potato buns preferably homemade (see recipe on our site for 'The Best Burger Buns & Dinner Rolls') or substitute with potato buns, such as Martin's or King's Hawaiian
  • 2 tbsp unsalted butter room temperature
  • bread & butter pickles
  • fried shallots recipe link in intro above
  • pimento cheese recipe link in intro above
  • pickled red onions recipe link in intro above

Instructions

For the Chicken Cure Seasoning

  • In a small mixing bowl, combine salt, sugar and MSG.
  • Add chicken to a baking sheet and season the chicken generously, on both sides, with the cure seasoning mixture. You likely won't use all of your seasoning mixture at this stage, but save the rest of it to add to the chicken wash.
  • Cover baking sheet with plastic wrap and let the chicken cure in the fridge for at least 30 minutes, but ideally overnight.

For the Chicken Breading / Flour Dredge

  • While the chicken is curing, add flour, powdered sugar, garlic powder, smoked paprika, MSG, salt and black pepper in a medium mixing bowl. Whisk until thoroughly combined.

For the Chicken Wash

  • In a separate medium mixing bowl, crack in 2 eggs, whisk them together, then whisk in the 1 cup of whole milk. Add any remaining chicken cure seasoning from above and whisk to incorporate.

For Breading & Frying the Chicken

  • Fill a dutch oven or large pot halfway with vegetable or canola oil and set over medium-high heat. You are looking to maintain a 350°F level, which you can check with a cooking thermometer.
  • While the oil is heating, remove the chicken from the fridge and lightly dust a second baking sheet with some of the chicken breading / flour dredge.
  • Add 3 tbsp of the chicken wash and stir it in to the bowl with the flour dredge. This will help create tiny lumps that will attach to the chicken and create a flaky crust.
  • Submerge a piece of chicken in the egg wash and then drop it into the flour dredge, tossing to coat and pressing the flour into the chicken, coating every piece of the chicken. Shake off any excess flour and set on the lightly dusted baking sheet. Repeat for remaining pieces of chicken.
  • Once the oil is to temperature (350°F) lightly drop your chicken away from you into the oil, 1-2 pieces at a time, depending on how big your pot is – you don't want to overcrowd the pot. Fry for 3-5 minutes or until golden brown. Remove your chicken using a spider and place on a wire rack set over a baking sheet to let cool. Repeat for remaining pieces of chicken.

Sandwich Assembly

  • Place a large cast iron skillet or frying pan over high heat and spread butter on the inside of the potato buns. Once the pan is nice and hot, toast your buns for about 1-2 minutes, or until golden brown.
  • Spread a spoonful of pimento cheese on both buns and place 3-4 pickle slices on the bottom bun, followed by a few pickled red onions and the fried chicken, topped with the crispy fried shallots. Finish with the top bun and dig in!
Author: Joshua Weissman
Course: Dinner, Lunch
Cuisine: American

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