Copycat Fast Food Recipes

Skip the drive through and save money by making these at home

Fried Chicken Sandwich Ingredients

• 3 skinless, boneless chicken breast halves

• 12 dill pickle slices, with brine

• peanut oil for frying

• 1 cup all-purpose flour

• 2 tablespoons powdered sugar

• 1 teaspoon salt

• paprika

• ½ teaspoon ground black pepper

• ½ teaspoon celery salt

• ½ teaspoon dried basil

• 2 large eggs

• milk

• 2 tablespoons butter, softened

• 6 sandwich buns

Directions

1. Place each chicken breast between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.

2. Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.

3. Whisk eggs and milk together in another bowl.

4. Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.

5. Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).

6. Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.

7. Deep-fry chicken, a few pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

8. Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.

9. Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Favorite Fries Ingredients

• 8 potatoes, peeled and cut into 1/4-inch thick fries

• ¼ cup white sugar

• 2 tablespoons corn syrup

• 1 quart canola oil, or as needed

• sea salt to taste

Directions

1. Place potatoes in a bowl and cover with water; let sit for 5 minutes. Drain and pat dry.

2. Place potatoes in a bowl and cover with boiling water; add sugar and corn syrup and mix well. Place bowl in the refrigerator and let sit for 5 minutes. Drain and pat dry.

3. Spread potatoes out in a baking dish, cover the dish with plastic wrap, and freeze for 30 minutes.

4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

5. Working in batches, fry potatoes in hot oil for 2 minutes. Transfer to a paper towel-lined plate to dry and let cool for 15 minutes. 6. Working in batches again, fry potatoes in hot oil until browned and crispy, 5 to 7 minutes. Season fries with sea salt.

Sliders Ingredients

• 1 ½ pounds ground chuck

• 1/ 3 cup plain bread crumbs

• 1 large egg

• 1 (1 ounce) package dry onion soup mix

• 2 tablespoons water

• ½ teaspoon ground black pepper

• 24 small square dinner rolls

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.

3. Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.

4. Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.