Sized to fit my 3 quart slow cooker after being modified from a variety of recipes to suit our tastes. Serve with cornbread, corn chips, fresh fried corn tortillas, sour cream, and shredded cheese. For a winning dip, melt Velveeta® and combine it with leftovers.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
Ingredients
- 1 ½ cups all-purpose flour, divided
- 1 egg
- ¼ cup ranch dressing mix (such as Hidden Valley®)
- 2 chicken breasts
- 1 cup vegetable oil
- ½ cup mayonnaise
- ¼ cup sriracha sauce
- 4 potato rolls
- 16 dill pickle chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1/2 cup flour in a small bowl.
- Beat egg in a shallow bowl with a fork.
- Place 1 cup flour in a bowl; mix in ranch dressing.
- Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
- Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
- Bake chicken in the preheated oven until juices run clear, about 10 minutes.
- Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.
- 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 | 655 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 1652 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This was a great very easy recipe. I cut two large breasts in half and pounded each side out. Worked well. I did cut back on the flour and that worked out fine. I was out of Sriracha, so I used Frank’s RedHot Sauce with the mayo – it was fantastic. The sandwich/breasts were so delicious. Great recipe.
This was a very good sandwich. Better than Chick-Fil-A. Fairly quick to make, chicken was juicy, sauce was flavorful. My rating is 4.5 stars.
I’ve never fried anything before, but someone mentioned Chick-Fil-A in their review so i thought i’d try the recipe. My husband and i both loved it!! The sriracha in the mayo was really good as well!! Will definitely keep this one!
This is truly the best chicken sandwich ever!
If I wanted to eat at Chikfillet I would never do it again since I can just make this perfect knockoff recipe. I used a deep fryer with 2 cups of canola/veggie oil instead of the pan frying/oven baking combo. Took about 5-5.5 minutes at 375F to get the filets to 165F. The ranch dressing is lost in the frying and covered up with the mayo/sriracha sauce, so you could probably leave it out. Toast the buns and don’t skip the pickle.
Loved this recipe. I followed it exactly and it was the tastiest chicken sandwich I’ve ever had. Sauce was to die for!
Delicious and easy! We all loved these!!
Made with and without the ranch dressing. Loved it either way. Hit the spot with a little bit of spice. Thank you!
This was very good! The chicken was so moist, almost melt in your mouth. I had to cook 2 pieces longer than the other 2 because they were SO thick. I had also soaked them in buttermilk (before I saw this recipe). Once again, it was very good!
Made this chicken by the recipe except I salted the chicken breasts just a little before I coated it with the first flour. It is a really good, easy recipe. I didn’t make sandwiches, I served it just as a piece of fried chicken with sides. My family loved it!
Delicious!! I used pepper jack cheese and I sautéed white onions and a red bell pepper in butter for added flavor.
Delicious! and so easy! Made as written. Moist and juicy with a beautiful crisp coating. We will make these again and again.
These are good. I used 2 large chicken breasts cut into 6 pieces; pounded the chicken to about 1/2 in. And served as sliders. I doubled the coating recipe. But kept the spicy mayo as written. We had a ton of it left. But it really was very good. . The chicken was light, crispy and juicy. I’ll make it again.
Made as written and they came put perfectly. These were very tasty and the ranch flavor comes through nicely without overpowering. Thanks for sharing!