Copycat Chick-fil-A Spicy Chicken Sandwich

Trim each chicken breast: remove excess fat and, without fully butterflying, run your finger along the center seam and use your palms to spread the breast into a wider, even filet so it cooks evenly.

Make the brine: in a large bowl whisk together 1 1/2 cups dill pickle juice, 2 teaspoons cayenne pepper, 1 teaspoon ground white pepper, 1 teaspoon paprika, 1 teaspoon mustard powder, and 1 teaspoon garlic powder.

Add the prepared filets to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours.

While the chicken brines, mix the spicy coater: combine 1 cup all-purpose flour, 1 tablespoon white sugar, 2 teaspoons kosher salt, 2 teaspoons MSG (if using), 1/2 teaspoon baking powder, 1 1/2 teaspoons paprika, 1 teaspoon white pepper, 2 teaspoons cayenne pepper, 1 teaspoon mustard powder, and 1 1/2 teaspoons coarse ground black pepper in a large bowl. Mix thoroughly.

Make the milk & egg wash: in another bowl whisk together 1 cup whole milk and 2 large eggs until combined.

Preheat 6–8 cups peanut oil in a deep pot or Dutch oven to 325°F (use a digital thermometer). Maintain 325°F while frying.

When ready to fry, remove one filet from the brine and let excess liquid drip off briefly. Transfer the filet to the milk & egg wash and coat fully, then lift and allow excess wash to drip off.

Place the filet into the flour coater and generously coat all sides. Using the palm of your hand, press down firmly across the entire surface of the filet to compress slightly and help the coater adhere and create the textured crust.

Carefully place the coated filet into the 325°F oil. Fry for 5–8 minutes, depending on thickness, until the exterior is golden brown and the internal temperature reads 160°F. (Carryover cooking will bring the final temperature to 165°F.)

Remove the filet and drain on a wire rack (or paper towels). Repeat with remaining filets, keeping oil at 325°F and frying in batches as needed so pieces aren’t crowded.

Let filets rest briefly, then serve on toasted buns with dill pickle slices (and your preferred toppings).