Copycat Chick-Fil-A Hash Brown Scramble Bowl Recipe

Ingredients

• 1/2 cup dill pickle juice
• 1/2 cup buttermilk
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 2/3 cup all-purpose flour
• 2/3 cup breadcrumbs
• 1 1/2 tablespoons powdered sugar
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon sweet paprika
• Vegetable or canola oil, for frying
• 1/2 bag (15 ounces) frozen crispy potato rounds or crowns
• 6 eggs, beaten
• Salt, to taste
• Pepper, to taste
• 1 cup shredded cheddar cheese

Instructions

1. 1

   Place pickle juice and buttermilk in a large bowl and whisk to combine.

2. 2

   Place the chicken pieces into a sealable container or zip-top bag. Pour over the pickle-buttermilk mixture and toss to coat. Refrigerate for 1 hour.

3. 3

   While the chicken is marinating, place the flour, breadcrumbs, powdered sugar, salt, garlic powder, onion powder, baking powder, and paprika in a medium bowl. Stir to combine.

4. 4

   Drain the chicken and discard the marinade.

5. 5

   Coat the chicken in the dry mix, pressing with your hands to adhere the breading.

6. 6

   Place the breaded chicken on a wire rack-lined baking sheet.

7. 7

   Fill a large pot or Dutch oven ¼-full with oil and bring to 350 F over high heat.

8. 8

   Once hot, work in batches, frying the chicken for 4 to 5 minutes or until deeply golden brown and cooked through.

9. 9

   Remove the fried chicken from the pot using a slotted spoon and set aside to drain on paper towels or a clean wire rack-lined baking sheet.

10. 10

    Fry potato crowns according to the instructions on the package. (Use fresh oil if necessary.)

11. 11

    Set the fried crowns aside to drain with the chicken.

12. 12

    Heat a non-stick skillet over medium heat.

13. 13

    Once hot, add the beaten eggs, and cook until fluffy. Season to taste with salt and pepper.

14. 14

    Divide the fried potato crowns between bowls.

15. 15

    Top the potatoes with scrambled eggs, then sprinkle the eggs with shredded cheese.

16. 16

    Divide the fried chicken bites between the bowls and dollop with salsa before serving.