"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."
- 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.
- Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.
- Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.
- 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.
- Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
- 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.
- Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.
- 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.
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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