Recipe for Homemade Chick-fil-A Style Chicken Sandwich – Crispy, Juicy & Even Better Than Fast Food!
There is nothing I love more in life than a perfectly crispy and juicy sandwich, and the Chick-fil-A chicken sandwich has been a favorite of mine since childhood! Luckily, with just a few simple steps, you can easily recreate the perfect combination of tender, breaded chicken, tangy pickles, and a buttery, toasted bun at home!
The idea of replicating the Chick-fil-A chicken sandwich popped into my mind when I was craving its unique taste and texture and did not want to waste time waiting in a drive-thru line. After trying different combinations of seasonings and sauces, I found out that the key to a good result is a marinade of chicken with the pickle juice and the special seasoned flour coating.
It took me a few tries to learn that the trick to a great crust is resting the coated chicken, but now my chicken sandwiches are perfectly crispy and taste just like the real ones from Chick-fil-A.
Here is my recipe for Chick-fil-A style chicken sandwich!
Ingredients
Chicken Marinade
- Boneless skinless chicken breasts, about 1 lb (450g)
- Dill pickle juice, 1 cup (240ml)
- Whole milk, 1/2 cup (120ml)
- Egg, 1 large piece
Dill pickle juice – this is a crucial ingredient that helps to make your chicken tender and adds a distinct flavor to the sandwich.
Seasoned Coating for Chicken
- Flour, all-purpose, 1 1/2 cups (190g)
- Powdered sugar, 2 tablespoons (15g)
- Paprika, 1 teaspoon (2g)
- Garlic powder, 1 teaspoon (3g)
- Onion powder, 1 teaspoon (3g)
- Black pepper, 1/2 teaspoon (1g)
- Salt, 1/2 teaspoon (3g)
- Cayenne pepper, 1/4 teaspoon (optional 0.5g)
Powdered sugar – although this may seem strange, this is one of the components that helps to imitate the original taste of the sandwich coating.
Frying Ingredients
- Oil for frying, about 4 cups (950 ml)
- Hamburger or brioche buns, 4 pieces
- Butter, softened, 2 tablespoons (28g); dill pickles, 8-12 pieces
Marinating Chicken
Cut the chicken breasts horizontally into two thinner cutlets. Place them in a bowl with the pickle juice and let them marinate for at least 30 minutes, with 2-4 hours being the optimal time.
The chicken breasts will get slightly firmer and acquire a faint pickle smell while being marinated. And this is what we need!
Tip: Do not leave the chicken to marinate overnight; this may ruin the texture.
Preparation of the Egg Wash
Whisk together milk and egg in a medium bowl. Remove the chicken from the juice and lightly pat them dry with the paper towel. The chicken should be damp but not wet.
It is necessary to let the chicken marinate at room temperature for 15 minutes before frying. Otherwise, cold chicken will cause the temperature of the oil to drop.
Making Seasoned Flour
Combine all of the flour ingredients (flour, powdered sugar, paprika, garlic powder, onion powder, black and cayenne peppers) in a shallow dish. Mix everything thoroughly until the flour acquires the light orange color and has a savory smell with hints of sweetness.
Tip: To obtain very crunchy and craggy pieces, drizzle 2-3 tablespoons of egg wash into the flour and mix it with your fingers.
Breading Chicken
Dip the chicken cutlets in the egg wash.
Press the chicken cutlets in the seasoned flour mixture until they are thoroughly covered by it.
Remove the excess coating and put the chicken on the wire rack to rest for 5-10 minutes.
Tip: If you skip this step, the breading can come apart in the frying process.
Deep-Frying Chicken Cutlets
Heat the oil in a deep pan or Dutch oven to 350°F (175°C). Deep-fry chicken cutlets in portions for 4-5 minutes per side or until it becomes deeply golden and cooked inside, reaching a temperature of 165°F (74°C).
During cooking, you will hear a constant sound of sizzling. In case the bubbling gets too intense, it means that the temperature of the oil is too high; if the bubbles appear rarely, the oil is too cold.
Put the cutlets on the wire rack to drain excess oil. They should be golden and crusty after frying.
Tip: If possible, use the thermometer to control the temperature of the oil. The best range is between 325° and 350°F.
Toasting the Buns
Toast the buns’ cut sides with the butter in the skillet over medium heat until they become golden brown.
This procedure adds another delicious aroma of butter to your meal and keeps the sandwich from getting soggy.
Assembly of Chick-fil-A Sandwiches
- Put a cutlet on the bottom bun.
- Put 2-3 slices of dill pickles on top of it.
- Cover the chicken sandwich with the top bun.
For the most authentic Chick-fil-A chicken sandwich, use only pickles as the topping, because they provide all the required acidity and crunch.
Tips and Tricks for Making Perfect Chick-fil-A Chicken Sandwich
Skip marinating – in this case, your chicken will be tasty but will lack the distinctive flavor. It is necessary to marinate chicken for at least 30 minutes.
Oil temperature is too low – the coating will absorb too much oil and become greasy. The optimal temperature is 350°F.
Adding too much chicken at once – it will drop the oil temperature and ruin the crispiness. Frying in portions is better.
Failing to let the chicken rest – freshly breaded chicken can lose its crust during frying. It is important to let it rest.
Overcooking – it takes a small amount of time to cook chicken cutlets. Use a thermometer and do not cook them longer than is needed.
Ways to Make Chick-fil-A Sandwiches Different
Spicy Version
Add 1 teaspoon of cayenne pepper to the seasoning flour and a little bit of hot sauce to the egg wash. The spiciness goes excellently with pickles.
Air-Fried Version
Sprinkle the chicken with oil and fry in the air fryer preheated to 390°F (200°C) for 10-12 minutes, turning it occasionally. The crust will not be as crispy as in the fried sandwich, but the taste will still be amazing.
Deluxe Style
Add lettuce, tomato, and cheese for a delicious homemade deluxe chicken sandwich. Pepper jack cheese is a great choice in this case.
Storage and Serving of Chick-fil-A Chicken Sandwich
Storing
Refrigerator – keep the chicken cutlets separately from the buns for 3 days.
Freezer – freeze the fried cutlets for 2 months. It is recommended to reheat the chicken straight from the freezer.
Reheating
The best way to reheat the chicken cutlets and keep the coating crispy is reheating in the preheated 375°F (190°C) oven or air fryer for 8-10 minutes. It is also possible to microwave them; however, in this case, the coating will get softer.
Serving
These sandwiches are supposed to be served hot and fresh. The best sides for such a meal are waffle fries, coleslaw, or a salad. I really like to make the sauce similar to the Chick-fil-A one for dipping.
FAQ
Can I use chicken thighs instead of breasts?
Yes. The boneless skinless chicken thighs keep their juiciness well and go great with this recipe.
Why does the pickle juice make the chicken more tender?
The acidity of the pickle juice breaks some protein chains in the chicken, so the chicken becomes more tender.
Can I make the sandwich ahead of time?
You can marinate and bread the chicken several hours before frying. Frying just before serving is preferable.
Which oil is better for frying?
The traditional oil for frying is peanut oil, but vegetable, canola, or sunflower oils also can be used for frying.
How do I know that the chicken is ready?
Check its temperature with the help of the thermometer. The thickest part of the chicken should have 165°F (74°C).
And here we are! With this recipe, you can make your homemade Chick-fil-A chicken sandwiches easily and quickly!
