- Yield: 4 servings
- Prep: 20 mins
- Cook: 5 mins
- 4 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1teaspoon paprika
- 2 Inches peanut oil (enough to cover pan)
- 1large egg
- 1/2cup nonfat milk
- 3/4cup all-purpose flour
- 1/4cup whole wheat flour
- 1tablespoon malted milk powder
- 1tablespoon plus 1 teaspoon confectioner's sugar
- 1/4teaspoon baking soda
- 1/4teaspoon dry mustard
- 1tablespoon pickle juice (optional)
- 4 hamburger buns, cut in half
- Pound each chicken breast to be about ¼ to ½ inch thickness. This will help them to fry easier. Season chicken with 1 tsp salt, and ½ tsp each of paprika and pepper. Set chicken aside.
- In a heavy bottom pan, heat 2 inches of peanut oil over medium heat until a deep fry thermometer registers 325F, or until small drops of water sizzle and evaporate.
- While the oil is heating, whisk egg, milk, pickle juice (if using) and 2 tablespoon water in a baking dish. Then whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining ½ tsp paprika, and 1 teaspoon each of salt and pepper in another dish.
- Dip chicken first in egg mixture and then dredge in flour mixture coating completely. Fry chicken in hot oil until brown about 4 minutes; adjust the heat if needed. Drain on paper towels.
- Serve on lightly toasted buns with desired toppings. Pickles, lettuce, and a slice of cheese.
This recipe originally appeared as Chik-Fil-A Copycat on therecipecritic.com.