How-To

Copycat Fried Chicken Sandwich Recipe

"I tried to make a copycat Popeyes® fried chicken sandwich and ended up with a hybrid between that and the one from Chick-fil-A®. So you get the best of both worlds and what’s more, this DIY version never runs out, not even on Sundays."

Ingredients

  • Adjust
  • US
  • Metric
  • Marinade:
  • 1 cup buttermilk
  • 2 teaspoons kosher salt
  • 1 dash hot sauce, or to taste
  • 1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)
  • 4 (5 ounce) skinless, boneless chicken breast halves
  • Breading:
  • 1 1/3 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons cayenne pepper (optional)
  • 1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)
  • Wash:
  • 1 large egg, beaten
  • 1/2 cup buttermilk
  • 1/4 cup milk
  • The Rest:
  • canola oil for frying
  • 4 soft hamburger buns, toasted and buttered
  • 6 tablespoons mayonnaise, or to taste
  • 12 dill pickle slices, or to taste
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated. Transfer to the refrigerator to marinate for 2 to 4 hours.
    2. Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.
    3. Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.
    4. Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire rack to dry, at least 15 minutes.
    5. Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
    6. Fry chicken breasts in the hot oil until golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through. Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy.
    7. Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.

    Footnotes

    • Chef’s Notes:
    • You really want to do this with a smaller, flatter breast than the one I used in the video. The meat-to-crunchy coating ratio should be closer to 2-to-1 than 4-to-1.
    • You can also pan-fry this in about 1 inch of oil in a cast iron skillet.

    Nutrition Facts

    Per Serving: 1258 calories;90.1 g fat;74.6 g carbohydrates;37 g protein;140 mg cholesterol;3181 mg sodium.Full nutrition
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