Almost souffle-like in texture; delicious and perfect for breakfasts.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
Ingredients
- 3 skinless, boneless chicken breast halves
- 12 dill pickle slices, with brine
- peanut oil for frying
- 1 cup all-purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon salt
- paprika
- ½ teaspoon ground black pepper
- ½ teaspoon celery salt
- ½ teaspoon dried basil
- 2 large eggs
- milk
- 2 tablespoons butter, softened
- 6 sandwich buns
Instructions
- Place each chicken breast between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
- Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
- Whisk eggs and milk together in another bowl.
- Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
- Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
- Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
- Deep-fry chicken, a few pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
- Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.
- Nutrition data for this recipe includes the full amount of pickle brine marinade. The actual amount of marinade consumed will vary.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 183 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 5 g |
| Sodium | 1440 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
really enjoyed this recipe. thank you
Super yummy! I subbed onion salt for the celery salt bc that’s what I had on hand. I bought Chik-fil-a sauce at the store and it was perfect! Will absolutely make again!
Tastes and smells like the real thing. ??
i TOTALLY LOVED it
Great stuff defiantly a go to
As a Chic-fil-a fan I can say that this recipe tastes nothing like the restaurant. It was good but, in my opinion, did not live up to the billing.
I found a new dill flavored salad kit (with dill pickle ranch dressing) so was looking for a way to prepare my chicken breast that would complete the flavor of the salad. This was definitely it! I made exactly as directed but instead of making a sandwich, I diced up half the breasts and topped the salad. The next day for lunch, I sliced up the leftover cold chicken and made a wrap, adding slices of dill pickle, a little mayo, and some lettuce. It was delicious! Once I get some brioche buns, I will make again as intended. It’s a keeper.
Made this last night. It was an instant hit with my large , picky family! Everyone loved the crispy , juicy chicken! Everyone could make their own sandwich how they like it. I was pleasantly surprised how easy it was to make, I even doubled the recipe to feed my crew. This will be certainly be added to my favorite list . I can’t wait to make it again!
Not too crunchy and chicken was very moist! Just the right amount of seasonings!