About
Here it is, The Holy Grail! Not the one of Arthurian myth but of copycat myth. This recipe recreates a certain sandwich not generally available on Sundays! The chicken is juicy and succulent, gorgeously seasoned and fried to a golden-brown. Stacked on crisp, toasted bun with a lovely tangy, sweet, and savory homemade sauce, The Holy Grail is worth its weight in gold to your taste buds! The quest for the perfect copycat fried chicken sandwich is over!
Ingredients
- For the sauce:
- 1/2 cup mayonnaise
- 1/4 cup barbecue sauce
- 2 tablespoons yellow mustard
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- For the chicken:
- 1 cup milk
- 2 eggs
- 2 teaspoons smoked paprika
- 1/2 teaspoon cayenne powder
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 2 teaspoons salt
- 1 cup all-purpose flour
- 2 tablespoons milk powder
- 1 teaspoon sugar
- 1 teaspoon baking powder
- neutral-flavored oil, to taste
- 2 large chicken breasts, boneless and skinless, sliced into 4 thin cutlets (2 cutlets per breast)
- For the sandwiches:
- 4 slices American cheese
- butter, to taste
- 4 hamburger buns, split
- 12 dill pickle chips
- 4 green leaf lettuce leaves, optional
- 2 large tomatoes, optional, sliced into rings
Directions
Step 1 -In a bowl, add the mayonnaise, the barbecue sauce, the yellow mustard, the honey, the lemon juice, and 1/4 teaspoon of the salt and whisk until well-combined.
Step 2 -Cover the bowl and refrigerate it for at least 30 minutes.
Step 3 -In a shallow dish, add the milk and the eggs and whisk to combine.
Step 4 -In another shallow dish, add the smoked paprika, the cayenne powder, the garlic powder, the black pepper, and the remaining salt and whisk gently to combine.
Step 5 -Add the flour, the milk powder, the sugar, and the baking powder to the spice mixture, stirring to combine.
Step 6 -Add 2 tablespoons of the egg-milk mixture to the flour mixture and rub them together with your fingers until the flour mixture is coarse.
Step 7 -In a Dutch oven or a deep fryer, add the neutral-flavored oil and preheat it to 350 degrees F.
Step 8 -Dip each of the chicken cutlets in the egg-milk mixture and allow the excess to drip off.
Step 9 -Dredge the coated cutlets in the flour mixture, pressing down firmly to adhere. Gently shake off any excess.
Step 10 -Slowly and carefully drop the chicken cutlets in the hot oil, doing so in batches if necessary, and fry until the cutlets reach an internal temperature of 165 degrees F, about 4 minutes if deep-frying and 3-4 minutes per side if shallow-frying.
Step 11 -Transfer the cooked cutlets to a wire rack and immediately top each with 1 slice of the cheese.
Step 12 -In a large skillet over medium heat, melt the butter.
Step 13 -Add the hamburger buns, cut-side down, into the melted butter and toasted until the cut-sides are golden, about 2-4 minutes.
Step 14 -Transfer the buns to a plate.
Step 15 -Spread the sauce mixture evenly on the cut-sides of each of the buns.
Step 16 -Top each of the bottom buns with 3 of the pickle chips, 1 of the lettuce leaves, 2 slices of the tomatoes, and 1 of the cutlets.
Step 17 -Close the sandwiches and serve.
