Chick-fil-A Original Chicken Sandwich & Homemade Buns

Chick-fil-A Original Chicken Sandwich 

3 large chicken breasts
1 cup dill pickle juice
1 1/2 cups milk, divided
1 cup peanut oil
1 large egg
1 cup all-purpose flour, divided
1 Tbs. powdered sugar
sea salt and freshly ground black pepper, to taste
1 head green leaf lettuce, leaves separated (1 large leaf per sandwich)
1 beefsteak tomato, sliced into 6 slices
24 ruffled dill pickle slices (4 per sandwich)

 

Place chicken breasts on a cutting board and carefully slice the breasts in half horizontally. In a large shallow baking dish, combine chicken, pickle juice, and 1/2 cup milk. 

Marinate for at least 30 minutes. 

Drain well.
Heat peanut oil in a large skillet over medium-high heat.
In another large shallow baking dish, whisk together the remaining 1 cup of milk and egg.
Dredge the chicken in 1/2 cup flour. Then, dip the chicken in the milk and egg to coat and drain the excess milk mixture.

In a gallon-sized plastic bag or large bowl, combine chicken, remaining flour, and powdered sugar; season with salt and pepper, to taste.

 

Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate.

 

Serve chicken immediately on Sandwich Buns with green leaf lettuce, tomato, and pickles.

 

Sandwich Buns 

(These are MINE, true and true, no Chick-fil-A)
(enough for 6 buns)

6 1/2 cups all-purpose flour
4 Tbs. butter, room temperature (pretty warm room – very soft butter)
3 cups warm water
1 Tbs. yeast
1 Tbs. sea salt
1 Tbs. sugar

 

Combine the warm water, yeast, sugar, and salt in a large bowl. 

Allow to rest and bubble for about 10 minutes. 

Mix in the flour and soft butter and form into a dough. 

Lightly cover with a towel and place in a warm, draft-free area for two hours to rise.

Preheat oven to 450 degrees. 

 

With flour-dusted hands, form into six buns. Bake for 25 minutes, until puffy, soft, and golden brown.

 

(After allowing it to rise for 2 hours, feel free to cover and store in the fridge for up to 1 week. Just be sure to bring it to room temperature before baking).

 

Now you can enjoy your own chicken sandwich on a Sunday!