adaptmyrecipe
Chick-fil-A Chicken Sandwich (Copycat)
adaptmyrecipe.com/recipes/chick-fil-a-chicken-sandwich
Scan to open
Recipe Book
Chick-fil-A Chicken Sandwich (Copycat)
Adapted from copykat.com
The signature sweet-salty saltine crust and overnight bouillon-brined chicken, but with the Thermomix handling every prep step (crumbs, breading, bun butter) in one bowl. Final fry happens in a pan on the stovetop.
Cookidoo
Push this recipe to Cookidoo and get a link you can share. Anyone who opens it can add the recipe to their own library instantly.
Essentials
Ingredients
- 4 boneless skinless chicken breasts
- 480 g water
- 2 chicken bouillon cubes
- 1/4 tsp seasoned salt
- 100 g saltine crackers (about 1 sleeve)
- 120 g plain flour
- 2 tsp icing sugar
- 1/4 tsp paprika
- 30 g unsalted butter
- 4 hamburger buns
- 8 dill pickle slices
- 1 l peanut oil (or vegetable oil), for frying
Method
Preparation
- 1 Add 2 chicken bouillon cubes to mixing bowl.Weigh
- 2 Add 480 g water to mixing bowl.Weigh
- 3 Add 1/4 tsp seasoned salt to mixing bowl.Weigh
- 4 Mix 30 sec/speed 4.30s / sp4
- 5 Pour the brine into a large lidded container, add the 4 chicken breasts so they are fully submerged, cover, and refrigerate at least 12 hours (overnight is ideal).Weigh
- 6 Rinse and thoroughly dry the mixing bowl.
- 7 Add 100 g saltine crackers to mixing bowl.Weigh
- 8 Crush 15 sec/speed 9.15s / sp9
- 9 Add 120 g plain flour to mixing bowl.Weigh
- 10 Add 2 tsp icing sugar to mixing bowl.Weigh
- 11 Add 1/4 tsp paprika to mixing bowl.Weigh
- 12 Mix 8 sec/speed 4.8s / sp4
- 13 Tip the breading mix into a shallow dish. Lift each breast from the brine, shake off the excess, dredge thoroughly in the breading, and rest on a wire rack for 5 min so the crust hydrates and grips.
- 14 Add 30 g unsalted butter to mixing bowl.Weigh
- 15 Melt 2 min/70°C/speed 1.2min / 70°C / sp1
- 16 Brush the cut faces of the hamburger buns with the melted butter and toast cut-side down in a dry pan over medium heat until golden.
- 17 Heat the peanut oil in a heavy pan or Dutch oven (oil should be about 4 inches deep) to 175°C, then fry the chicken 7 to 8 min, flipping once, until golden brown and the internal temperature reaches 75°C. Drain on a clean wire rack.
- 18 Place each crispy breast on a toasted bun bottom, top with 2 dill pickle slices, add the top bun, and serve immediately.Weigh
Notes
Tips
- One bowl handles every prep phase, milling saltines to fine crumbs, blending the breading, and melting the bun butter, with no separate food processor or saucepan to wash.
- The overnight bouillon brine and the powdered sugar in the breading are the two tricks that recreate the drive-thru flavour. Do not skip either.
- Keep the oil at 175°C with a thermometer. Too cool and the breading turns greasy, too hot and the crust browns before the chicken is cooked through to 75°C internal.