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Copycat Chickfila Sandwiches

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Ingredients Method

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 cup dill pickle juice
  • 2 cups milk
  • 1-2 cups vegetable canola, or peanut oil
  • 2 eggs
  • 1 cup all-purpose flour
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 2 tbsp. powdered sugar
  • buns and toppings for serving

Method
 

  1. Marinade the chicken thighs in a mixture of 1 cup dill pickle juice and 1 cup milk for at least 30 minutes, but not more than a few hours.
  2. When you're ready to cook the chicken, heat 1-2 cups oil in a deep pot over medium-high heat.
  3. While the oil is heating up, drain the milk/pickle juice off the chicken.
  4. In a separate bowl, whisk together the remaining 1 cup milk and 2 eggs.
  5. Pour the milk/egg mixture over the chicken and make sure all of the chicken is coated.
  6. Place the flour, salt, pepper, and sugar in a large ziptop bag and mix it around.
  7. Pick up a piece of chicken and let the milk/egg drip off, then place the chicken piece in the bag. You can do 2-3 pieces of chicken at a time.
  8. Close the bag and move it around so all the chicken pieces are coated.
  9. Using tongs, place each piece of chicken in the hot oil.
  10. Use a meat thermometer to ensure the chicken is cooked! You'll cook each piece for about 5-7 minutes on each side. If the breading is getting brown too fast, turn the heat down a bit.
  11. Place the cooked chicken on a paper-towel lined plate. Continue the process until all the chicken is cooked.
  12. Serve on buns with lettuce, tomatoes, pickles, and cheese!