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Chick-fil-A Spicy Chicken Sandwich
Ingredients:
- 2 chicken breasts, sliced in half
- 2 1/4 tsp ground white pepper
- 5 1/2 tsp paprika
- 3 1/2 tsp cayenne pepper
- 2 1/2 tsp mustard powder
- 3 tsp garlic powder
- 2 tbsp salt
- 1 tsp MSG
- 1 1/4 tsp caster sugar
- 140g plain flour (all-purpose flour)
- 1/2 tsp black pepper
- 150ml milk
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1/2 tbsp honey
- 1 tsp smoked paprika
- 1 tbsp BBQ sauce
- 4 potato buns
- 1 tbsp butter
- 16 slices dill pickle
- peanut oil for frying
Method:
1. To prepare the brine, in a large bowl, mix 1L of water with 1 tsp ground white pepper, 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp mustard powder, 2 tsp garlic powder, and 1 tbsp salt until fully dissolved. Add the chicken breasts, cover, and refrigerate for 8-12 hours.
2. Make the sauce by combining the mayonnaise, Dijon mustard, yellow mustard, honey, smoked paprika, BBQ sauce, and 1 tsp garlic powder. Mix well and refrigerate until needed.
3. Prepare the seasoning in a small bowl, mix together 1/2 tsp salt, 1/4 tsp MSG, 1/4 tsp caster sugar, 2 tsp paprika, 1 tsp white pepper, 1 1/2 tsp cayenne, and 1/2 tsp mustard powder.
4. Prepare the flour dredge in another bowl, combine 140g plain flour, 1 tbsp caster sugar, 1/2 tsp salt, 1/2 tsp MSG, 1 tsp paprika, 1 tsp white pepper, 1 tsp cayenne, 1 tsp mustard powder, and 1/2 tsp coarse ground black pepper.
5. Remove the chicken from the brine, pat dry, and season both sides with the seasoning mix. Dip each piece first into the milk, then into the flour dredge. Heat peanut oil to 180°C and fry the chicken for 7-8 minutes or until golden brown and fully cooked. Once removed from the oil, season again with the seasoning mix.
6. Toast the potato buns with butter. To assemble, place pickles on the bottom bun, add the fried chicken, and optionally apply the sauce directly on the chicken or serve it on the side.
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