Crispy Chicken Sandwich Copycat Recipe
This sandwich features a juicy, crispy-fried chicken breast served on a toasted bun with pickles and a tangy homemade sauce.
Ingredients
Scale
- For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1/2 cup whole milk
- For the Breading:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- For Frying:
- Peanut oil or vegetable oil
- For the Sandwich Assembly:
- 4 soft hamburger buns
- Butter, for toasting buns
- Dill pickle slices
- Lettuce leaves
- Tomato slices
- For the Homemade Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1/2 teaspoon smoked paprika
Instructions
- Marinate the Chicken:
- Slice each chicken breast in half horizontally to create two thinner pieces.
- In a bowl, combine dill pickle juice and milk. Submerge the chicken pieces in the marinade, cover, and refrigerate for at least 30 minutes, or up to 4 hours for enhanced flavor.
- Prepare the Breading:
- In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Bread the Chicken:
- Remove the chicken from the marinade, allowing excess liquid to drip off.
- Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. For extra crispiness, repeat the dredging process by dipping the chicken back into the marinade and then into the flour mixture again.
- Fry the Chicken:
- In a deep skillet or Dutch oven, heat about 1 inch of oil to 350°F (175°C).
- Carefully place the breaded chicken into the hot oil, frying in batches if necessary to avoid overcrowding.
- Fry each piece for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Prepare the Sauce:
- In a small bowl, mix together mayonnaise, Dijon mustard, honey, lemon juice, and smoked paprika until smooth.
- Toast the Buns:
- Butter the insides of the hamburger buns and toast them in a skillet over medium heat until golden brown.
- Assemble the Sandwiches:
- Spread a generous amount of the homemade sauce on both halves of each toasted bun.
- Place a piece of fried chicken on the bottom half of each bun.
- Top with dill pickle slices, lettuce, and tomato slices.
- Cover with the top half of the bun.
- Serve:
- Enjoy the sandwiches hot, accompanied by your favorite sides like fries or coleslaw.
Notes
- For a spicier version, increase the amount of cayenne pepper in the breading and add a dash of hot sauce to the marinade.
- To reduce calories, consider baking the breaded chicken in a preheated oven at 400°F (200°C) on a wire rack set over a baking sheet for 20-25 minutes, flipping halfway through, until cooked through and crispy.