Crispy and juicy beyond compare, these fried chicken sandwiches are a mash-up of your favorite fast food versions.

While I was writing my second cookbook, my daughter, who occasionally grows weary of being my guinea pig taste tester, challenged me to come up with a mash-up version of her favorite fast-food crispy chicken sandwiches (yes, I’m talking about Chick-fil-A and Popeyes). This mission involved several trips to the drive-through, four quarts of oil, a mountain of fried chicken sandwiches, and exhaustive critiques from my kids and their friends (aka the experts). It took me a while, but I finally cracked the code. All I can say is, get ready to be showered with praise — your family will be talking about these for days.

What You’ll Need To Make Fried Chicken Sandwiches

Step-by-Step Instructions

Step 1: Prep and Brine the Chicken

One at a time, place the chicken breasts in a resealable freezer bag. Using a meat mallet or rolling pin, pound them to an even ¼-inch. 

Cut each pounded breast in half. (If the pieces seem too large to fit in a bun, trim off the pointy ends; you can cook those as chicken nuggets at the same time you’re cooking the breasts.)

Pour the water into a medium bowl; add the 2 tablespoons of the salt and the sugar and whisk until dissolved. Place the chicken breasts in the brine. Cover the bowl and refrigerate for at least 4 hours or overnight (the longer you brine, the saltier the chicken will be).

Step 2: Bread and Fry the Chicken

Line a plate with a few layers of paper towels and set it next to the stove. Pour the oil into a large, high-sided pot or Dutch oven until it reaches a depth of about1 inch. Heat the oil over medium-high heat until shimmering (about 350°F).

In a medium bowl, whisk the egg and milk until evenly combined.

In another medium bowl, whisk the flour, cornstarch, baking powder, garlic powder, pepper, Accent, paprika, and the remaining ¾ teaspoon salt.

Drizzle 4 tablespoons of the egg mixture into the flour mixture.

Mix with a fork until the flour mixture is evenly clumpy.

Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken from the brine and pat dry with paper towels. One at a time, dip each breast into the egg mixture, letting any excess drip off, and then into the flour mixture, turning a few times and pressing firmly so that the clumps adhere.

Set the breaded chicken on the lined baking sheet and repeat with the remaining breasts.

Carefully place a few pieces of breaded chicken into the hot oil without crowding the pot. Cook, turning a few times, until golden brown and crispy on both sides, 4 to 5 minutes total.

Place the cooked chicken on the paper towel-lined plate to drain. Fry the remaining breasts in the same manner, adjusting the heat as necessary to maintain the temperature of the oil.

Step 3: Make the Sauce

In a small bowl, whisk the mayonnaise, barbecue sauce, and mustard.

Step 4: Assemble the Sandwiches

Spread some of the sauce on the top and bottom of each bun.

Top each bottom bun with a piece of crispy chicken and a few pickles.

Close the sandwiches and serve immediately.

Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Fried Chicken Sandwiches.