Copycat Big Mary Chicken Sandwich With Taters Recipes

COPYCAT BIG MARY CHICKEN SANDWICH WITH TATERS

Steps:

• Pound the chicken breasts out to an even thickness; about a half inch. Lightly season them with salt.
• Mix all of the ingredients in the flour dredge together well. I like to use a whisk in a round bottom bowl to make sure everything is evenly mixed. A food processor also will mix them up well.
• Make an egg wash by whisking together the eggs and water.
• One at a time dip the breast pieces in the flour and spice mixture, then dip quickly into the eggwash and then a final time into the flour and spice mix, pressing the mix firmly into the meat to get good contact.
• Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4½ out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy. (You can, of course, use a deep fryer for the chicken if you prefer. Keep the heat at 350 degrees until they are golden brown. About 8 -10 minutes)
• Drain on a wire rack for a couple of minutes before making the sandwiches. Use plain mayo or the spicy mayo on both the un-toasted top and bottom buns, adding just fresh lettuce to the sandwich and a pickle slice on top. A club sandwich version adding bacon and tomato is also excellent!
• Toss the potato wedges in the1/4 cup milk and drain the milk off.
• Toss the wedges in the remaining flour and spice mix and deep fry for about 8-10 minutes or until golden brown and fully cooked. Alternatively, you can lightly oil a cookie sheet and place the taters on it, drizzling a little extra oil over the top.
• Bake in a preheated 400 degree oven for about a half hour. Turn them half way through the cooking time.

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.

COPYCAT CHICK-FIL-A CHICKEN SANDWICH

Steps:

• In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium sized pot, over medium-high, heat oil to 350°F While oil heats, in a medium bowl, whisk together dry ingredients.
• Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken piece in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside. Line a baking sheet with paper towels.
• Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
• Brush toasted buns with butter, place two pickle slices on each bun and top with chicken.

TATER CRISP CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up.
• Bake at 400 degrees F (200 degrees C) for 1 hour.