Homemade Chick-Fil-A Sandwich

In a shallow dish whisk the eggs with the milk, set aside.

In a small bowl, combine smoked paprika, with cayenne, garlic powder, black pepper, and salt.

In a different dish, combine the flour with milk powder, sugar, baking powder, and the spice mix (that you made in step #2).

To create a shaggy crust/crumbles, add 2 tablespoons of the egg milk mixture to the dry flour mixture, and rub with your fingertips until the flour mixture is coarse.

Preheat the oil in a Dutch oven or a deep fryer to 350°F (180°C) degrees.

To coat the chicken, dip each chicken cutlet in the egg milk mixture, and allow any excess to drip off then dredge in the flour mixture and press down firmly for the flour mixture to adhere.

Gently shake off any excess and slowly drop in hot oil. Repeat with the remaining chicken cutlets, and fry for 4 minutes. The chicken is ready when the internal temperature registers at 165°F (74°C) degrees. If shallow frying, fry for 3-4 minutes on each side and check the internal temperature with an instant read thermometer.

Transfer to a wire rack and top with cheese (American, Colby Jack, or Pepper Jack).

To assemble, toast the hamburger buns, spread the chick-fil-a sauce on both sides of the bun. Top with pickles, lettuce, 2 tomato slices, fried chicken, and cheese. Close sandwich and serve with waffle potato fries.