Federal Donuts Fried Chicken Sandwich Copycat Recipe

Federal Donuts Fried Chicken Sandwich Copycat Recipe

Get ready. Today on Throwdown Kitchen we are entering the fried chicken sandwich recipe wars. Making our hands down favorite, Federal Donuts Fried Chicken Sandwich copycat, but perhaps just a little better. We’re making the best fried chicken sandwich at home, and it’s simple to make.

Course Sandwich

Cuisine American

Keyword federal donuts

Prep Time 2

Cook Time 10

Total Time 2 10

Servings

Calories 905kcal

Equipment

Fryer or Heavy Pot

Ingredients

2 4 ounces each Chicken Breast Boneless, skinless
2 Potato rolls
8 slices Dill pickle Crinkle cut
2 slices American cheese
1 tbsp Ranch seasoning Dry
3 cups Canola oil

Chicken Dry Brine

1 1/2 Tbsp Kosher salt
1 tbsp Onion powder
2 tsp Mustard powder

Rooster Sauce

1/2 cup Mayonnaise
1 tbsp Hot sauce
1/4 tsp Cayenne Pepper
To taste Salt and pepper

Chicken Batter

1 cup Cornstarch
1/2 cup Flour
1/2 cup Cold water
2 tsp Salt

Instructions

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.

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