Federal Donuts Fried Chicken Sandwich Copycat Food

COPYCAT FRIED CHICKEN SANDWICH

Steps:

• Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.

FEDERAL DONUTS FRIED CHICKEN SANDWICH COPYCAT RECIPE

Steps:

• Start by mixing a dry brine of Kosher salt (1 ½ tbsp), mustard flour (2 tsp) and onion powder (1 tbsp) for the chicken that's going to make this delicious. Sprinkle the chicken breasts (4 ounces each) with the spice mix all over. Set them on a rack and refrigerate for at least 2 hours.
• For the Rooster Sauce, mix mayonnaise (½ cup) with hot sauce (2 tbsp) and cayenne pepper (¼ tsp). Add a pinch of salt and pepper (to taste). Refrigerate the sauce for 1 hour.
• Start by heating a pot of canola oil to 300 degrees. While the oil is heating, make a batter for the chicken breasts by combining cornstarch (1cup) flour (½ cup) salt (2 tsp) and water (½ cup)
• Dip the chicken breast in the batter and coat evenly. Gently lay the chicken into the hot oil and let the batter begin to set before fully releasing the chicken breast. Don't put too much chicken into the oil because it will bring the temperature down. Cook the chicken breast for 3 to 4 minutes. Remove the chicken breasts to a rack and let sit to the side for 10 minutes. Increase the temperature of the oil to 375 degrees and now cook the par-fried chicken breasts again for another 3 to 4 minutes, until the internal temperature of the chicken reaches a safe 165 degrees. The chicken should be golden brown.
• Sprinkle the warm chicken breasts with ranch dry dressing and then assemble the sandwich.On a martin's potato roll, put down crinkle cut dill pickles (4 slices). Top the pickles with the chicken breast, Rooster sauce (to taste), American cheese (1 slice) and the top bun.

COPYCAT FRIED CHICKEN SANDWICH

Steps:

• Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated. Transfer to the refrigerator to marinate for 2 to 4 hours.
• Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.
• Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.
• Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire rack to dry, at least 15 minutes.
• Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
• Fry chicken breasts in the hot oil until golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through. Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy.
• Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.