Southern Fried Chicken Sandwich with Special Sauce
Carita
Have fun recreating your favorite chicken sandwich at home and dredging it in a smokey, honey mustard sauce that's finger-lookin' good. Starting with the perfect brine and crispiest seasoned coating, you'll never look at your favorite fast food version the same!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine American
Chicken Brine
- 1 cup Buttermilk
- 2 tbsp Hot Sauce
- 1 tablespoon Dill Pickle Juice
- 1 tbsp Smoked Salt
Additional Ingredients
- 1.5 lbs Boneless Skinless Chicken Breasts
- 1-1.5 cup Frying Oil used Canola Oil
- 2 Brioche Buns
- 4-6 Dill Pickles hamburger cut
Flour Base for Chicken
- 1 cup Self Rising Flour
- 3 tablespoon Corn Starch
- 1 teaspoon Season All
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Lemon and Pepper
- ¼ teaspoon Black Pepper
Egg Wash
- 2 Eggs
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 1 teaspoon Water
Copycat Chick-Fil-A Sauce
- ¼ cup Mayo
- 1 tablespoon Yellow Mustard
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Pickle Juice
- 3 tsp Honey
- 2 tablespoon BBQ Sauce
- 1 teaspoon Turmeric
- ¼ teaspoon Garlic Powder
- 2 dashes Liquid Smoke
Chicken Brine
In a medium sized bowl or baking dish, combine buttermilk, hot sauce, pickle juice and smoked salt.
Stir until combined.
Add chicken breasts and cover and marinate for at least one hour.
Chicken Coating for Frying
Using a large plate, add flour, corn starch and dry seasonings stirring with a fork until well combined.
Using a large dish to hold liquid, combine two eggs, water and salt and pepper.
Whisk until eggs are beaten and additional ingredients are thoroughly combined.
You should now have three dishes; buttermilk brine with chicken breasts, dry mix with flour, corn starch and seasonings and wet mix with beaten eggs.
Remove chicken breasts from buttermilk brine and place in flour mixture coating breasts with flour.
Remove chicken breasts from flour and shake to release access flour and place chicken breasts in egg wash mixture.
Coat chicken breasts in egg wash mixture and once coated, place back into flour mixture coating chicken breasts one last time.
This will become sticky but ensure chicken breasts are coated with as much seasoned coating as possible.
Place coated chicken breasts on a plate until further use.
Frying Chicken Breasts
In a large frying pan, add cooking oil and turn heat to medium (not high) heat.
Allow time for oil to heat. After a few minutes, test oil by adding small drops of flour to see if oil is hot enough for frying. Oil is ready when test flour begins to sizzle and bubble in oil.
Place coated chicken breasts in hot oil and begin frying being careful not to move chicken around.
Allow chicken to fry 5-7 minutes on each side but flipping if needed so the coating doesn't burn.
Continue to fry breasts until fully cooked through reaching internal temperature of 165 degrees fahrenheit.
Remove chicken breasts from oil and place on a lined rack or plate with paper towels to absorb excess oil. Let chicken breasts rest at least five minutes before handling.
Chicken Sandwich Assembly
In a medium sized pan on medium/high heat, place 1 teaspoon of butter in pan and sear brioche buns until crispy and golden.
Assemble sandwiches by placing chicken breast on bun topping the breasts with pickles and desired sauce and topping with the bun.
And finally enjoy your beautiful and tasty creation!
Copycat Chick-Fil-A Sauce
Keyword Chicken Sandwich, Fried Chicken Sandwich