How To Make Chick-fil-A’s Famous Chicken Sandwich At Home

Do you want to know how to make Chick-fil-a's Famous Fried chicken sandwich at home then this is the perfect video for you. In this video we are going to delve deep into the Chick Fil A Chicken sandwich. If you are a beginner at home Or a seasoned cook this is the perfect recipe for you. The deep fried chicken from Chick-fil-a is world renown therefor today i will teach you how to make the sauce the bun and the chicken. Want to recreate the famous Chick-fil-A fried chicken sandwich at home? This easy copycat recipe shows you step-by-step how to make a crispy, juicy chicken sandwich that tastes just like the original. From the perfectly seasoned chicken breast to the buttery toasted bun and crunchy pickles, this recipe is a game-changer! Perfect for a quick dinner, meal prep, or impressing your family and friends with your cooking skills. Chick-fil-A chicken sandwich recipe, copycat Chick-fil-A sandwich, homemade fried chicken sandwich, crispy chicken sandwich, how to make Chick-fil-A at home, easy chicken sandwich recipe, fast food copycat, best fried chicken recipe, Southern-style chicken sandwich, juicy chicken sandwich recipe. INGREDIENTS: For Dough: 1/2 cup (120g) whole milk 1/2 cup water 2 1/2 teaspoons (9g) instant yeast 3.5 cups (320g) Bread flour 1 teaspoon (7g) fine sea salt 1 tablespoon granulated sugar 1 whole egg 1 egg yolk 3 Tbsp vegetable oil For Egg Wash: 1 whole egg Splash of whole milk Chicken: 4 chicken thighs 3 Tbsp (40g) kosher salt 1 Tbsp (14g) sugar 2 tsp (9g) MSG Season and cure overnight Breading and wash: 1 cup (240ml) milk 2 eggs 2 cups (300g) all-purpose flour 1 Tbsp (15g) kosher salt 2 tsp (9g) MSG 1 Tbsp (14g) powdered sugar 1 Tbsp (12g) ground white pepper 2 Tbsp (20g) garlic powder 1 Tbsp (14g) smoked paprika Method: To make the buns, get a small container and add ½ cup of water and ½ cup of lukewarm milk and dissolve in 2 ½ teaspoons of instant yeast. In the bowl of a stand mixer, whisk together 3 ½ cups of bread flour, 1 tablespoon of granulated sugar, and 1 1/2 teaspoons of fine sea salt. Place in your stand mixer with the dough hook attachment and begin mixing. Add in 3 tablespoons of vegetable oil followed by your milk mixture one egg yolk and one whole egg. Let that mix until you get a smooth dough. Pop it out of the bowl and shape it into a light bulb. Toss it into a greased bowl, cover with plastic wrap and let it rise for one hour. Simply punch it down, divide and shape it into six evenly sized balls. Place your dough balls onto a baking sheet, cover, and let it proof for 30 minutes. Finally, give them a light brush of egg wash and place in a 375-degree oven for 15 minutes. Pull them out and brush them with melted butter. For your chicken, start with a small bowl and add in 3 tablespoons of kosher salt, 1 tablespoon of sugar, and 2 teaspoons of MSG. Using a boneless skinless chicken thigh, season your chicken generously with your cure mixture on both sides. Place your chicken on a small tray or in an airtight container covered with plastic wrap or lid and let them cure in the fridge for 30 minutes. To fry your chicken, get yourself a 6-7 quart dutch oven and fill it up with about 2 ½ inches of vegetable oil. Heat your oil up to 350 degrees Fahrenheit. To prepare your breading station, in a medium bowl combine 2 cups of all-purpose flour, 1 tablespoon of powdered sugar, 2 tablespoons of garlic powder, 1 tablespoon of smoked paprika, 2 teaspoons of MSG, 2 teaspoons of ground white pepper, and 1 tablespoon of kosher salt. Whisk together until thoroughly combined. For the chicken wash, take a separate bowl and crack two eggs and whisk them together. Whisk in 1 cup of whole milk and any remaining cure seasoning that you did not use. Lightly dust a small baking sheet with your flour dredge. Dunk a piece of chicken in the milk mixture, then drop into the flour dredge; pressing the flour into the chicken. Once that’s coated, shake off the excess flour and place it on your sheet. Repeat with the rest of your chicken. Once your oil is to temp, simply drop your chicken in 1-2 pieces at a time and let them fry for 3-5 minutes or until golden brown. Remove your chicken using a spider and set it on a wire rack set over a baking sheet. Repeat with the rest of your chicken. For assembly, create your mustard by combining ½ cup of mayo, ½ cup of whole-grain mustard, and a touch of salt and pepper. Take a bun and slice it in half. Butter both pieces of bread and roast them in a pan. Place a small layer of sauce on your bottom bun and place your pickle rounds. Add your chicken thigh and top with your bun. Not An Original recipe Thank you so much for watching please leave a like and subscribe and I will see you next time!!