Homemade Chick-Fil-a Sandwiches

Ingredients

• Kosher salt
• Sugar
• 2 large boneless skinless chicken breasts, split horizontally into 4 cutlets
• 2 teaspoons paprika
• 2 tablespoons black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon powdered MSG, optional
• 1 cup milk
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 2 tablespoons powdered non-fat milk
• 1 teaspoon baking powder
• 2 quarts peanut oil
• 4 soft hamburger buns, toasted in butter
• 8 dill pickle chips

Directions

1. Stir 1/2 cup kosher salt (see note) and 1/4 cup sugar into 1 quart cold water until they dissolve. Slide the chicken breasts into a zipper-lock bag, pour in the brine, seal it, and refrigerate for 6 hours minimum, or overnight at the longest.
2. While the chicken chills, mix the paprika, black pepper, cayenne pepper, and MSG, if you are using it, in a small bowl. Set the bowl aside.
3. In a medium bowl, beat together the milk and eggs. Put this bowl aside as well.
4. Add the flour to a large bowl, followed by the non-fat milk powder and baking powder; whisk in 1/2 teaspoon kosher salt, 2 teaspoons sugar, plus 2 tablespoons spice mixture until evenly blended. Trickle in 3 tablespoons of the milk and egg mixture, then use your fingertips to rub it through until the dry mix clumps into a damp, sandy texture.
5. Bring the oil to 350 degrees F in a Dutch oven, deep fryer, or large wok.
6. Take the chicken breasts out of the brine and blot them dry with paper towels. Sprinkle every side with the remaining spice mixture, then move them into the milk mixture and turn until coated. Working with one cutlet at a time, lift it from the milk mixture and let the extra drip back into the bowl, then lay it in the flour mixture. Turn it over to cover it, mound more of the flour mixture over the top, and press firmly so the coating really grabs onto the meat. Pick up the cutlet, gently shake away loose flour, and ease it into the hot oil. Do the same with the remaining breasts.
7. Fry the chicken, flipping the breasts now and then, until the crust is golden brown, crisp all over, and the meat is cooked through, about 4 minutes total. Move them to a plate lined with paper towels.
8. On each bottom bun, arrange 2 pickles, then set a fried chicken cutlet over them. Add the top buns, cover the sandwiches with an upside-down bowl or aluminum foil, and leave them for 2 minutes so the buns steam. Serve right away.