The Chick-Fil-A Chicken Sandwich is a fast-food icon, known for its perfectly seasoned, crispy chicken breast, and soft buttered bun. This copycat recipe allows you to recreate the beloved sandwich at home, complete with a pickle slice and a touch of sweetness in the breading.

Equipment:

Large mixing bowl
Skillet or deep fryer
Meat tenderizer or rolling pin
Tongs
Paper towels
Baking sheet with a wire rack (optional for keeping chicken warm)

Ingredients:

Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1/2 cup whole milk
- 1/2 cup buttermilk
Breading:
- 1 cup all-purpose flour
- 1 tablespoon powdered sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for extra spice)
For Frying:
- Peanut oil or vegetable oil, for frying
To Serve:
- 4 buttered hamburger buns
- Dill pickle slices
- Butter (for toasting buns)

Instructions:

Prepare the Chicken:
- Slice each chicken breast in half horizontally to create two thinner pieces. Pound each piece to an even thickness using a meat tenderizer or rolling pin.
Marinate the Chicken:
- In a large bowl, combine the dill pickle juice, milk, and buttermilk. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Prepare the Breading:
- In another bowl, whisk together the flour, powdered sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
Bread the Chicken:
- Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Place the breaded chicken on a plate and let it sit for 5 minutes to help the coating stick.
Fry the Chicken:
- In a large skillet or deep fryer, heat about 1 inch of oil to 350°F (175°C). Carefully place the breaded chicken pieces into the hot oil. Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).
- Remove the chicken from the oil and place on paper towels to drain excess oil. If making multiple batches, keep the fried chicken warm on a baking sheet with a wire rack in a low oven (about 200°F).
Toast the Buns:
- While the chicken is frying, butter the inside of the buns and toast them in a skillet or on a griddle until golden brown.
Assemble the Sandwiches:
- Place a fried chicken piece on the bottom half of each toasted bun. Top with dill pickle slices and cover with the top bun.
Serve:
- Serve the sandwiches hot with your favorite sides, such as waffle fries or a side salad.

Tips:

Extra Flavor: For added flavor, you can brush the chicken with a little melted butter before serving.
Breading Variations: For a crunchier coating, you can double-dip the chicken: after the first dredge in the flour mixture, dip the chicken back into the marinade and then coat it again with the flour mixture.
Spicy Option: Add more cayenne pepper to the breading or use hot sauce in the marinade if you prefer a spicy version.

This Copycat Chick-Fil-A Chicken Sandwich recipe brings the beloved fast-food favorite into your kitchen. With its tender, flavorful chicken and perfectly crispy coating, this homemade version is sure to satisfy your cravings. Enjoy making and devouring this delicious sandwich at home!

The Chick-Fil-A Chicken Sandwich

The Chick-Fil-A Chicken Sandwich is a fast-food icon, known for its perfectly seasoned, crispy chicken breast, and soft buttered bun.

Print Recipe Pin Recipe

Equipment

Large mixing bowl
Skillet or deep fryer
Meat tenderizer or rolling pin
Tongs
Paper towels
Baking sheet with a wire rack (optional for keeping chicken warm)

Ingredients

Chicken Marinade:
2 boneless skinless chicken breasts
1 cup dill pickle juice
1/2 cup whole milk
1/2 cup buttermilk
Breading:
1 cup all-purpose flour
1 tablespoon powdered sugar
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper optional, for extra spice

Instructions

Peanut oil or vegetable oil, for frying
To Serve:
4 buttered hamburger buns
Dill pickle slices
Butter (for toasting buns)
Instructions:
Prepare the Chicken:
Slice each chicken breast in half horizontally to create two thinner pieces. Pound each piece to an even thickness using a meat tenderizer or rolling pin.
Marinate the Chicken:
In a large bowl, combine the dill pickle juice, milk, and buttermilk. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Prepare the Breading:
In another bowl, whisk together the flour, powdered sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
Bread the Chicken:
Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Place the breaded chicken on a plate and let it sit for 5 minutes to help the coating stick.
Fry the Chicken:
In a large skillet or deep fryer, heat about 1 inch of oil to 350°F (175°C). Carefully place the breaded chicken pieces into the hot oil. Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).
Remove the chicken from the oil and place on paper towels to drain excess oil. If making multiple batches, keep the fried chicken warm on a baking sheet with a wire rack in a low oven (about 200°F).
Toast the Buns:
While the chicken is frying, butter the inside of the buns and toast them in a skillet or on a griddle until golden brown.
Assemble the Sandwiches:
Place a fried chicken piece on the bottom half of each toasted bun. Top with dill pickle slices and cover with the top bun.