Copycat Chick-fil-A Sandwich

There is something magical about a Chick-fil-A sandwich, and now you can recreate that magic at home any day of the week, even on Sundays. The secret is brining the chicken in pickle juice, which gives it that signature tangy flavor and keeps the meat incredibly juicy. A crispy, seasoned coating and a soft buttered bun make this the ultimate homemade chicken sandwich that rivals the original in every way.

Why You will Love This Recipe

The pickle juice brine is the secret to that authentic flavor

Crispy, golden coating that stays crunchy

Juicy, tender chicken breast every single time

Available any day of the week, including Sundays

Way more affordable than eating out

Recipe Details

Prep Time: 10 minutes (plus 30 minutes brine time)

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 4 sandwiches

Ingredients

For the Chicken

4 boneless skinless chicken breasts

1 cup dill pickle juice

1 cup whole milk

1 large egg

1 1/2 cups all-purpose flour

2 tablespoons powdered sugar

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

Peanut oil or vegetable oil for frying

For Serving

4 brioche or potato buns

2 tablespoons butter, softened

Dill pickle slices

Instructions

Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking throughout.

Place the chicken in a shallow dish and pour the pickle juice over the top. Make sure all pieces are submerged. Cover and refrigerate for at least 30 minutes, or up to 24 hours for even more flavor.

In a shallow bowl, whisk together the milk and egg. In another shallow bowl, combine the flour, powdered sugar, paprika, garlic powder, salt, and pepper.

Remove the chicken from the pickle brine and pat dry. Dip each piece first in the egg wash, then in the seasoned flour, pressing the coating on firmly. For an extra-crispy coating, dip back in the egg wash and flour a second time.

Heat about 2 inches of oil in a deep skillet or Dutch oven to 350 degrees. Fry the chicken for 3 to 4 minutes per side until deep golden brown and cooked through to an internal temperature of 165 degrees. Drain on a wire rack.

Butter the buns and toast them in a skillet over medium heat until golden. Place a piece of fried chicken on each bun and top with pickle slices. Serve immediately.

Kelvin Tips

Do not skip the pickle juice brine. This is what makes the chicken taste like the real thing. Even 30 minutes makes a huge difference in flavor and moisture.

Pounding the chicken to an even thickness is essential. Uneven pieces will cook unevenly, leaving you with dry thin spots and undercooked thick spots.

Keep your oil temperature steady at 350 degrees. If it drops too low, the coating absorbs oil and gets greasy. If it gets too hot, the outside burns before the inside cooks through.

The powdered sugar in the flour mixture is the secret ingredient. It helps the coating caramelize and turn that beautiful deep golden color.

Nutrition Facts (per sandwich)

Calories: 580

Protein: 38g

Fat: 24g

Carbohydrates: 52g

Fiber: 1g

Sodium: 720mg