The OG Chick-Fil-A Sandwich

• portionen: 4 sandwiches
• gesamtzeit: 25 minutes

Zutaten

Chicken Breasts, 2

Milk, 200 g (7.05oz)

Pickle juice, 50 g (1.76oz)

Eggs, 1

Neutral oil, for frying

Flour, 150 g (5.29oz)

Cornstarch, 75 g (2.64 oz)

Cayenne Pepper, a sprinkle

Smoked Paprika, a sprinkle

Onion Powder, a sprinkle

Ground Ginger, a sprinkle

Garlic Powder, a sprinkle

Salt, a sprinkle

Mayonnaise, 3 parts

Dijon Mustard, 1 part

Honey, 1/4 part

Brioche Bun, 4

Pickles, undefined

Anweisungen

Prep the chicken

Using a knife, make cuts to thin out and butterfly the thicker side of each breast so it matches the thickness of the smaller end. Slice each chicken breast in half into roughly bun size pieces. You should be left with 4 even-sized chicken pieces. To a bowl, add milk, egg, and pickle juice and whisk together. Toss in the chicken and let it sit while preparing the dredge. This could be brined overnight if you would like. Fill a pot or wok with two inches of neutral oil and place over medium heat. Slowly bring to 350°F/176°C for frying.

Make the dredge

For the dredge, set a baking sheet over a scale and the add flour, cornstarch, smoked paprika, cayenne powder, garlic powder, ground ginger, onion powder, and salt before mixing together. Splash some of the milk brine into the flour to create little clumps which will stick to the chicken breading. Take the breasts out of the brine and add to the breading. Make sure to coat them thoroughly and press the dredge onto the exterior so it sticks.

Fry the chicken & serve

Verify the oil has reached 350°F/176°C, then gently place each breaded chicken piece into the oil to fry for 6 to 8 minutes until golden brown and delicious. Move the chicken pieces around in the oil as they fry so the oil doesn't have any cold spots and the chicken cooks evenly. Take the chicken out of the oil when it reaches an internal temp of 155°F/68°C. Add a sprinkle of salt to the pieces as soon as they come out of the hot oil.

Sauce

Lastly, mix the honey, mustard, and mayo to form the sauce. To assemble each sandwich, spread some sauce on each bun, add a few pickles to the bottom, place the chicken breast on top, then close the sandwich. Dig in.

Notizen

9/24 - try adding more spices, last time I didn’t “sprinkle” enough. Perhaps this could be more precise. Bobbi said the meat was juicy so the brine was okay.

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