Ex Chick-fil-A Employee Reveals Spicy Sandwich Secret

Ingredients

• 4 pieces Chicken Breast Fillets (skinless, boneless, about 6‑8 oz each)
• 2 cups Pickle Juice (from dill pickles, used for brine)
• 1 tablespoon Paprika (sweet or smoked)
• 1 teaspoon Cayenne Pepper (adjust for heat preference)
• 1 teaspoon White Pepper (ground)
• 1 teaspoon Mustard Powder (dry mustard)
• 1 teaspoon Garlic Powder (freshly ground if possible)
• 1 cup All‑Purpose Flour (for the spicy coating)
• 1 teaspoon Salt (kosher or table salt)
• 1 teaspoon Baking Powder (helps coating stay light)
• ½ teaspoon MSG (Monosodium Glutamate) (optional, for umami boost)
• 1 teaspoon Sugar (balances seasoning)
• ½ teaspoon Ground Black Pepper (freshly ground)
• ½ cup Milk (whole or 2% works best)
• 1 large Egg (beaten)
• 2 cups Peanut Oil (high smoke point for deep frying)

Instructions

1. Make the Brine

   In a large mixing bowl combine pickle juice, paprika, cayenne pepper, white pepper, mustard powder, and garlic powder. Stir until the spices are fully dissolved.

   Time: PT10M

2. Brine the Chicken

   Place the chicken breast fillets in the brine, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours (overnight is best).

   Time: PT6H

   Temperature: 4°C

3. Prepare the Spicy Coating

   In a shallow dish whisk together all‑purpose flour, cayenne pepper, paprika, salt, mustard powder, white pepper, baking powder, MSG, sugar, and ground black pepper.

   Time: PT5M

4. Make Milk‑Egg Wash

   In a small bowl whisk together milk and the beaten egg until smooth.

   Time: PT2M

5. Dredge the Chicken

   Remove each fillet from the brine, pat dry with paper towels, dip into the milk‑egg wash, then press firmly into the spicy coating. Use the palm of your hand to push the coating onto the meat, ensuring full coverage.

   Time: PT5M

6. Fry the Chicken

   Heat peanut oil in a deep‑fat frying pan to 350°F (175°C). Carefully lower the coated fillets into the oil. Fry for about 4 minutes per side, or until the interior reaches 165°F (74°C) and the coating is golden‑brown.

   Time: PT8M

   Temperature: 350°F

7. Drain and Rest

   Transfer the fried fillets to a wire rack set over a baking sheet or a plate lined with paper towels. Let rest for 2 minutes to allow excess oil to drain.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g