Have you ever ate at Chik-Fil-A? How about Frannies Food Truck at Dollywood? Well, these are two of my favorite places to seek out and devour a chicken sandwich! Both chicken sandwiches are moist, juicy with this subtle hint of tang, add a little hot sauce and I’m in food heaven.
One lazy weekend Mr. R and I had a particular craving for a Chicken Sandwich but neither of us were motivated enough to go out to the drive thru at Chik-Fil-A. When you live in the deep country a trip to the drive thru entails a minimum of 1 1/2 hours round trip and that’s if the traffic cooperates with you.
I had a Chik-Fil-A Copycat Recipe that I pinned on Pinterest and knew that their winning secret ingredient was brining the chicken breast in pickle juice. So, I took to the kitchen, perused my refrigerator and lo and behold I had pickle juice and chicken thighs that I thawed out the night before. We were just hours away from resolving our Chicken Sandwich craving! I know, I know … the drive thru would be quicker but that meant I’d have to stop binge watching all the Big Bang Theory’s I missed. It just seemed much more logical to brine, binge watch and wait LOL
This recipe is very similar to the copycat but with a little bit of a twist. Funny thing is I thought it was my twist but it really turns out that I’m not the only one who thought of it … so did Frannies Food Truck at Dollywood … heck who cares they are delicious nonetheless and today I’m going to share this moist, juicy, crispy and oohh soo flavorful Chicken Sandwich recipe with you.
- 6 Chicken Thighs, boneless and skinless
- 6 Soft Sandwich Buns
- Pickle Juice (enough to completely cover chicken)
- 2 cups All Purpose Flour
- 1/2 Cup Powdered Sugar
- 3 Eggs, whisked in bowl for dredging
- Salt and Pepper, to taste
- Peanut Oil, for frying
- Place chicken thighs in plastic bag and completely cover with pickle juice
- Place in the refrigerator for 6 hours or as long as 8 hours (I find 6 hours is the sweet spot)
- 1 Bowl for the pickle juice brine
- 1 Bowl to combine the flour and powdered sugar
- 1 Bowl for the whisked eggs
- Preheat a deep fryer to 375 degrees
- Dredge the chicken thighs, first in the pickle juice, then the eggs and lastly the flour/sugar mix
- Place in deep fryer for approximately 4 minutes
- Turn and fry on the other side approximately 4 minutes, or until golden
- Place on cooling rack to drain
- Repeat the process for the remaining chicken
- On a soft sandwich bun add some sliced pickles
- Place the fried chicken thighs on top of the pickle slices and serve (there is so much flavor in this sandwich no condiments are necessary)
- I have quit eating bread so I usually just plate a fried chicken thigh, top with a few dashes of hot sauce and serve a few Fermented Mini Cucumbers. Yum!
See you in the comments,