Copycat Chick-fil-A Chicken Sandwich

• 2 large boneless, skinless chicken breasts (about 1 1/2 lb total)
• 1 cup dill pickle juice (from a jar of dill pickle chips)
• 1/2 cup milk
• 1 large egg
• 1 cup all-purpose flour
• 1 tbsp powdered sugar
• 1 tsp kosher salt
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp celery salt
• Peanut or vegetable oil for frying (about 1 1/2 inches deep)
• 4 soft white buns
• 2 tbsp unsalted butter, softened
• 8 to 12 dill pickle chips

Instructions

1. 1

   Slice each chicken breast in half horizontally to make 4 even cutlets. Pound them to about 3/4 inch thick so they cook evenly.

2. 2

   Whisk the pickle juice, milk, and egg in a bowl. Add the chicken, cover, and refrigerate for at least 1 hour and up to 4 hours. Do not brine longer than 4 hours or the texture turns mushy.

3. 3

   In a shallow dish, whisk the flour, powdered sugar, salt, paprika, pepper, garlic powder, and celery salt.

4. 4

   Lift a cutlet from the brine, let the excess drip off, and press it firmly into the flour mixture on both sides. Shake off the extra and set on a wire rack. Rest 10 minutes so the coating sticks.

5. 5

   Heat the oil to 350°F in a heavy pot or Dutch oven. Fry 2 cutlets at a time for 3 to 4 minutes per side, until deep golden and 165°F in the center.

6. 6

   Drain on a wire rack. While the chicken rests, spread butter on the cut sides of the buns and toast them in a skillet over medium heat for 1 to 2 minutes until golden.

7. 7

   Build each sandwich with a cutlet and 2 to 3 pickle chips on the bottom bun. Serve with Chick-fil-A sauce.