This homemade Chick-Fil-A sandwich features thin, breaded chicken cutlets seasoned with smoked paprika and garlic, delivering the fast-food classic from your own kitchen without the line.
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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.
Refrigerate fried sandwiches up to 3 days; reheat in a 350°F oven for 5–7 minutes to restore crispness, or wrap and freeze up to 1 month.
Slice each breast horizontally into 2 thin cutlets (about ¼ inch thick) so they cook through quickly and stay tender.
Yes, but thighs will cook slightly longer. Pound them to even thickness and check internal temperature reaches 165°F.
Heat oil to 350–375°F. Use a thermometer to maintain consistent temperature for golden, crispy breading without burning.
Bread the cutlets and freeze up to 2 weeks, or fry and refrigerate up to 3 days; reheat in a 350°F oven for 5–7 minutes.
Milk powder enhances browning and adds subtle flavor depth to mimic the commercial version's crust.
