Chick Fil A Style Chicken Sandwich

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 tablespoon Chipotle Chili Powder (adds smoky heat)
• 1 tablespoon Paprika (sweet flavor)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Salt (kosher or table salt)
• 1 teaspoon Black Pepper (freshly ground)
• 1/2 cup Cornstarch (helps create a light crisp)
• 1 teaspoon Baking Powder
• 4 pieces Boneless Skinless Chicken Thighs (about 1.5 lb total, trimmed)
• 1 cup Buttermilk (full‑fat for best flavor)
• 2 tablespoons Hot Sauce (e.g., Frank’s RedHot)
• 2 cups Vegetable Oil (for deep‑frying, high smoke point)
• 4 slices American Cheese Slices (placed on hot chicken to melt)
• 4 pieces Soft Hamburger Buns (brioche or potato rolls work well)
• 4 tablespoons Mayonnaise (room temperature)
• 8 slices Pickle Slices (dill pickles, thinly sliced)
• 2 tablespoons Unsalted Butter (for toasting buns)

Instructions

1. Combine Dry Flour Seasonings

   In a large mixing bowl whisk together the all‑purpose flour, chipotle chili powder, paprika, dried oregano, dried thyme, salt, and black pepper until evenly distributed.

   Time: PT5M

2. Coat Chicken in Dry Mix and Rest

   Add the chicken thighs to the seasoned flour, toss to coat all sides, then spread them on a plate and let rest for 10 minutes. This allows the flour to adhere and the surface to dry slightly.

   Time: PT10M

3. Prepare Second Dry Coating

   To the same bowl add cornstarch, baking powder, and a second pinch of the same herbs and spices. Mix until a fine, fluffy mixture forms.

   Time: PT3M

4. Make Wet Buttermilk Batter

   In a medium bowl whisk together the buttermilk, hot sauce, and a pinch of salt until fully blended. The mixture should be slightly thick but pourable.

   Time: PT3M

5. Heat Oil to 350°F

   Fill the deep fryer or pot with vegetable oil to a depth of about 2 inches. Heat over medium‑high until the thermometer reads 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Dredge Chicken

   One by one, dip each rested thigh first into the wet buttermilk batter, letting excess drip off, then immediately roll in the seasoned dry coating, pressing gently to adhere.

   Time: PT5M

7. Fry Chicken Until Golden

   Carefully lower the coated thighs into the hot oil. Fry for 3‑4 minutes per side, or until the crust is deep golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT12M

   Temperature: 350°F

8. Drain and Melt Cheese

   Remove the chicken with tongs and place on a wire rack set over paper towels. Immediately top each piece with a slice of American cheese so it melts from residual heat.

   Time: PT2M

9. Toast Buns

   In a skillet melt the butter over medium heat. Split the buns and toast cut side down until lightly browned, about 30 seconds per side.

   Time: PT2M

10. Assemble Sandwich

    Spread mayonnaise on the bottom bun, add two pickle slices, place the hot cheese‑topped chicken thigh, drizzle extra hot sauce if desired, and crown with the top bun.

    Time: PT3M

Nutrition Facts

Calories

610

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g