Copycat Crispy Chicken Sandwich

Ingredients · 4 servings

• 50 gEgg
• 120 gMilk
• 180 gFlour
• 20 gPowdered sugar
• 2 gPepper
• 6 gSalt
• 600 gChicken breasts, boneless
• 1000 mlVegetable oil
• 4Sandwich buns (optional)
• 30 gButter (optional)
• 60 gPickles (optional)

Equipment

stovetop, chef knife, cutting board, mixing bowl, plate, skillet, spatula, tongs, whisk, wooden spoon

Instructions

1. 1
   Prep ingredients

   Gather all ingredients and set out a mixing bowl, a second bowl, a skillet, tongs, and a plate for dredged chicken. · 3 min

   What to look for: smooth pale mixture

2. 2
   Mix egg wash

   Beat the egg in a small bowl, then stir in the milk until the mixture is smooth and evenly blended. · 2 min

   What to look for: evenly blended dry mix

3. 3
   Combine dry coating

   Mix the flour, powdered sugar, pepper, and salt in a separate bowl until evenly combined. · 2 min

   What to look for: fully moistened surface

4. 4
   Dip chicken

   Dip each boneless chicken breast into the egg and milk mixture, turning to fully moisten all sides. · 5 min

   What to look for: fully covered with no bare spots

5. 5
   Coat chicken

   Roll the moistened chicken breasts in the flour mixture, pressing gently so the coating fully adheres. · 5 min

   What to look for: deep golden brown

6. 6
   Fry chicken

   Fry the coated chicken in hot oil over medium-high heat, turning as needed, until golden brown and crisp. · 12 min

   When it is done: Chicken is cooked through with clear juices and an internal temperature of 74°C / 165°F.

7. 7
   Assemble sandwiches

   Place the fried chicken on grilled buttered buns, add pickles if using, and assemble four sandwiches. · 3 min

8. 8
   Optional nuggets

   Cut the chicken into bite-size pieces before coating and frying to make crispy chicken nuggets instead. · 4 min