Ingredients

4 boneless skinless chicken breasts

Kosher salt

Freshly ground pepper

1 teaspoon paprika

Peanut oil (enough to cover 2 inches of the pan for frying)

1 large egg

1/2 cup nonfat milk

1 cup all-purpose flour

1 tablespoon malted milk powder

1 tablespoon confectioners sugar

1/4 teaspoon baking soda

1/4 teaspoon dry mustard

1 tablespoon pickle juice (optional)

4 soft hamburger buns, split

Chick-fil-A Sauce (for serving)

Instructions

Step 1: Pound each chicken breast to about 1/4 to 1/2 inch thickness for even frying. Season each piece with 1 teaspoon salt, 1/2 teaspoon paprika, and 1/2 teaspoon freshly ground pepper. Set aside.

Step 2: Heat peanut oil in a heavy-bottomed pan to a depth of 2 inches over medium heat. Use a deep-fry thermometer to reach 325°F, or test by dropping a few water drops into the oil: they should sizzle and evaporate immediately.

Step 3: While the oil heats, whisk together the egg, milk, pickle juice (if using), and 2 tablespoons water in a shallow baking dish. In a separate dish, combine flour, malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper.

Step 4: Dip each chicken breast first into the egg mixture, ensuring it is fully coated.

Step 5: Dredge the chicken in the flour mixture, covering completely for a crispy coating.

Step 6: Fry the chicken pieces in the hot oil for about 4 minutes or until golden brown and cooked through. Adjust heat as needed to maintain temperature. Drain on paper towels.

Step 7: Serve the chicken on lightly toasted buns with your choice of toppings such as pickles, lettuce, or cheese, and a generous spread of Chick-fil-A Sauce.

Tips & Variations

Use peanut oil for authentic flavor and high-temperature frying stability, but canola or vegetable oil works as a substitute.

For extra crispiness, double dredge the chicken by repeating the egg and flour steps before frying.

Add a slice of cheese or fresh tomato for added flavor and texture.

Pickle juice adds a slight tang to the batter; omit if you prefer a milder taste.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may require slightly longer cooking time and will be juicier with a richer flavor.

What is malted milk powder, and can I substitute it?

Malted milk powder adds a subtle sweetness and depth to the coating. If unavailable, you can substitute with an equal amount of nonfat dry milk powder or omit it entirely, though the flavor will be slightly different.