Kopy Kat Chick Fil A Sandwich - Thursday

Tune in to win UB-40 tickets!

June 14, 2018

Tune in to win UB-40 tickets!


  • 4 skinless, boneless chicken breasts
  • Kosher salt
  • freshly ground pepper
  • 1 teaspoon paprika
  • Peanut oil, for frying (at least 2 inches to cover the bottom of a pan)
  • 1 large egg
  • ½ cup nonfat milk
  • ¾ cup all-purpose flour
  • ¼ cup whole-wheat flour
  • 1 tablespoon malted milk powder
  • 1 tablespoon plus 1 teaspoon confectioners' sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon dry mustard
  • 1 Tablespoon Pickle Juice (optional)
  • 4 soft hamburger buns, split


  1. 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.
  2. In a heavy bottom pan, heat 2 inches of peanut oil over medium heat until a deep fry thermometer registers 325 degrees, or until small drops of water sizzle and evaporate.
  3. While the oil is heating, whisk the egg, milk, pickle juice* (if using) and 2 T 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.
  4. Dip the chicken first in the egg mixture and then dredge in the flour mixture coating completely. Fry the chicken in the hot oil until brown about 4 minutes, adjusting the heat if needed. Drain on paper towels.
  5. Serve on lightly toasted buns with desired toppings. Pickles, lettuce, and even a slice of cheese!

(Recipe via: The Recipe Critic)