Ultimate Copycat Fried Chicken Sandwich: Crispy, Juicy Perfection!

Craving that iconic fried chicken sandwich but don’t want to leave the house (or spend a fortune)? You’ve come to the right place! This copycat recipe delivers a fried chicken sandwich so good, you’ll swear it came from your favorite fast-food chain. We’re talking crispy, golden-brown chicken, juicy on the inside, nestled between soft, toasted buns with all the right toppings. This isn’t just fried chicken; it’s an experience.

This recipe focuses on recreating the *entire* sandwich experience, from the perfectly seasoned chicken to the tangy sauce that ties it all together. We’ll break down each component step-by-step, providing tips and tricks to ensure your sandwich is a masterpiece. Get ready to ditch the drive-thru and become a fried chicken sandwich pro!

## Why This Copycat Recipe Works

Several factors contribute to the success of this copycat fried chicken sandwich recipe:

* **Brining the Chicken:** Brining is crucial for juicy, flavorful chicken. It infuses the meat with moisture and helps tenderize it.
* **Double Dredging:** This ensures an extra-crispy coating that holds up perfectly to the sauce and toppings.
* **Seasoning is Key:** A blend of spices adds depth and complexity to the chicken, mimicking the signature flavor of popular fried chicken sandwiches.
* **Proper Frying Temperature:** Maintaining the correct oil temperature is essential for achieving a golden-brown, crispy exterior without overcooking the inside.
* **The Right Sauce:** The sauce provides a tangy, creamy counterpoint to the richness of the fried chicken, balancing the flavors perfectly.
* **Toasted Buns:** Toasting the buns prevents them from becoming soggy and adds a pleasant textural contrast.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this epic copycat fried chicken sandwich:

**For the Brine:**

* 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* 4 cups water
* 1/4 cup kosher salt
* 1/4 cup sugar
* 2 tablespoons hot sauce (such as Frank’s RedHot)
* 1 tablespoon black peppercorns, crushed
* 2 cloves garlic, smashed
* 1 teaspoon paprika

**For the Chicken Dredge:**

* 2 cups all-purpose flour
* 1/4 cup cornstarch
* 2 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon dried thyme
* 1 tablespoon dried oregano
* 1 tablespoon ground black pepper
* 1 teaspoon cayenne pepper (adjust to taste)
* 1 teaspoon salt
* 2 large eggs
* 1 cup buttermilk
* 2 tablespoons hot sauce (such as Frank’s RedHot)

**For the Sauce:**

* 1/2 cup mayonnaise
* 2 tablespoons sweet pickle relish
* 1 tablespoon yellow mustard
* 1 tablespoon honey
* 1 teaspoon white vinegar
* 1/4 teaspoon garlic powder
* 1/4 teaspoon paprika

**For Assembly:**

* 4 potato buns (or brioche buns)
* 4 slices dill pickle chips
* Vegetable oil, for frying (about 4-6 cups)

## Equipment Needed

* Large bowl or container for brining
* Shallow dishes or baking pans for dredging
* Large pot or Dutch oven for frying
* Thermometer (for oil temperature)
* Tongs
* Wire rack
* Small bowl for sauce
* Spatula or knife for spreading sauce

## Step-by-Step Instructions

Now, let’s dive into the detailed instructions for making this incredible copycat fried chicken sandwich:

**Step 1: Brining the Chicken (Minimum 2 Hours, Ideally Overnight)**

1. In a large bowl or container, combine the water, salt, sugar, hot sauce, peppercorns, garlic, and paprika. Stir until the salt and sugar are completely dissolved.
2. Add the chicken breasts to the brine, ensuring they are fully submerged. You can use a plate or small bowl to weigh them down if necessary.
3. Cover the bowl or container and refrigerate for at least 2 hours, or preferably overnight for maximum flavor and juiciness. The longer the chicken brines, the more flavorful and tender it will become. However, do not brine for more than 24 hours, as the texture can become too soft.

**Step 2: Preparing the Chicken Dredge**

1. In a shallow dish or baking pan, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, cayenne pepper, and salt. Whisk together thoroughly to ensure all the spices are evenly distributed. This is your dry dredge.
2. In a separate shallow dish or baking pan, whisk together the eggs, buttermilk, and hot sauce. This is your wet dredge.

**Step 3: Dredging the Chicken**

1. Remove the chicken breasts from the brine and discard the brine. Pat the chicken breasts completely dry with paper towels. This is crucial for achieving a crispy coating.
2. One at a time, dredge each chicken breast in the dry dredge, ensuring it is fully coated on all sides. Press the flour mixture into the chicken to help it adhere.
3. Dip the chicken breast into the wet dredge, again ensuring it is fully coated.
4. Return the chicken breast to the dry dredge and coat it thoroughly again. This double dredging is the key to a super crispy crust. Make sure to press the flour mixture into the chicken to create a thick, even coating.
5. Place the dredged chicken breasts on a wire rack. This allows air to circulate around the chicken, preventing the coating from becoming soggy.

**Step 4: Frying the Chicken**

1. Pour vegetable oil into a large pot or Dutch oven, filling it to a depth of about 3-4 inches. Make sure you have enough oil to fully submerge the chicken breasts.
2. Heat the oil over medium-high heat until it reaches a temperature of 325-350°F (160-175°C). Use a thermometer to monitor the oil temperature. Maintaining the correct temperature is essential for achieving a golden-brown, crispy exterior without overcooking the inside. If the oil is too hot, the chicken will brown too quickly on the outside and remain raw on the inside. If the oil is too cold, the chicken will absorb too much oil and become greasy.
3. Carefully lower the chicken breasts into the hot oil, being careful not to overcrowd the pot. Fry 2-3 chicken breasts at a time to maintain the oil temperature.
4. Fry the chicken for about 6-8 minutes per side, or until it is golden brown and the internal temperature reaches 165°F (74°C). Use a thermometer to check the internal temperature of the chicken. This is important to ensure the chicken is cooked through and safe to eat.
5. Remove the fried chicken breasts from the oil and place them on a wire rack to drain excess oil. This will help keep the chicken crispy.

**Step 5: Making the Sauce**

1. In a small bowl, combine the mayonnaise, sweet pickle relish, yellow mustard, honey, white vinegar, garlic powder, and paprika. Stir well to combine.
2. Taste and adjust the seasoning as needed. You can add more honey for sweetness, vinegar for tanginess, or spices for flavor.

**Step 6: Assembling the Sandwiches**

1. Lightly toast the potato buns (or brioche buns) in a toaster or under a broiler. Toasting the buns prevents them from becoming soggy and adds a pleasant textural contrast.
2. Spread a generous amount of the sauce on the top and bottom buns.
3. Place a fried chicken breast on the bottom bun.
4. Top the chicken with 4-5 dill pickle chips.
5. Place the top bun on the sandwich.
6. Serve immediately and enjoy your homemade copycat fried chicken sandwich!

## Tips and Tricks for the Perfect Sandwich

* **Don’t Overcrowd the Pot:** Frying too many chicken breasts at once will lower the oil temperature, resulting in greasy chicken. Fry in batches to maintain the correct temperature.
* **Use a Thermometer:** A thermometer is your best friend when frying chicken. Use it to monitor the oil temperature and the internal temperature of the chicken to ensure it is cooked through and safe to eat.
* **Let the Chicken Rest:** After frying, allow the chicken to rest on a wire rack for a few minutes before assembling the sandwiches. This will allow the juices to redistribute, resulting in a more tender and flavorful chicken.
* **Adjust the Seasoning:** Feel free to adjust the seasoning in the dredge and sauce to your liking. If you like more heat, add more cayenne pepper. If you prefer a sweeter sauce, add more honey.
* **Experiment with Toppings:** While this recipe calls for dill pickle chips, you can experiment with other toppings, such as lettuce, tomato, or coleslaw.
* **Make it Spicy:** Add a pinch of cayenne pepper to the sauce or use a spicy mayo for an extra kick.
* **Prepare Ahead:** You can brine the chicken and prepare the dredge ahead of time. Store the brined chicken in the refrigerator for up to 24 hours and the dredge in an airtight container at room temperature.

## Variations and Substitutions

* **Chicken Thighs:** Use boneless, skinless chicken thighs instead of chicken breasts for a richer, more flavorful sandwich. Chicken thighs tend to be more forgiving and stay juicier during frying.
* **Gluten-Free:** Use gluten-free flour and cornstarch in the dredge to make this recipe gluten-free.
* **Air Fryer:** For a healthier option, you can air fry the chicken instead of deep frying it. Preheat your air fryer to 400°F (200°C) and air fry the chicken for 15-20 minutes, flipping halfway through, or until it is golden brown and cooked through.
* **Sauce Variations:** Get creative with the sauce! Try adding sriracha for a spicy kick, chipotle peppers for a smoky flavor, or fresh herbs for a bright and vibrant taste.

## Serving Suggestions

This copycat fried chicken sandwich is delicious on its own, but it’s even better when served with complementary sides:

* **French Fries:** A classic pairing that never disappoints.
* **Coleslaw:** Adds a cool and creamy contrast to the richness of the sandwich.
* **Potato Salad:** Another classic side that complements the flavors of the sandwich.
* **Onion Rings:** Crispy and flavorful, onion rings are a great addition to any fried chicken meal.
* **Sweet Potato Fries:** A healthier and slightly sweeter alternative to regular fries.
* **Mac and Cheese:** Creamy and comforting, mac and cheese is a perfect side for a fried chicken sandwich.

## Make it a Meal Prep Item

These sandwiches can be great for meal prepping.

* **Chicken:** Cook the chicken as directed and store in an airtight container in the fridge. It will last for 3-4 days.
* **Sauce:** The sauce can be made ahead of time and stored in an airtight container in the fridge for up to a week.
* **Assembly:** When ready to eat, toast the buns, reheat the chicken (oven is best for maintaining crispiness), and assemble the sandwiches.

## Nutritional Information (Approximate)

Please note that the nutritional information is approximate and will vary depending on the specific ingredients you use and portion sizes.

* Calories: 600-800
* Fat: 30-50g
* Saturated Fat: 10-15g
* Cholesterol: 150-200mg
* Sodium: 1000-1500mg
* Carbohydrates: 50-70g
* Protein: 30-40g

## Conclusion

This copycat fried chicken sandwich recipe is a game-changer! With its crispy, juicy chicken, tangy sauce, and soft, toasted buns, it’s a guaranteed crowd-pleaser. Ditch the drive-thru and impress your friends and family with this homemade masterpiece. Once you try this recipe, you’ll never go back to store-bought fried chicken sandwiches again. So, gather your ingredients, follow the instructions, and get ready to experience fried chicken sandwich perfection!

Enjoy!