Copycat Chick-fil-A Fried Chicken Sandwich: The Viral Recipe
Picture the moment you open the paper bag. Warm steam rolls out, with a little pepper in it and a faint tang of pickle. The bun is soft and just toasted, and the chicken has that deep golden crust that crackles when you press it. It is a simple sandwich, and that is exactly why people are obsessed with it. The good news is that you can get very close to it in your own kitchen. This copycat Chick-fil-A fried chicken sandwich uses a handful of ingredients and a few smart steps, and it all starts with a jar of pickle juice.
Quick answer: To make a copycat Chick-fil-A fried chicken sandwich at home, soak thin pieces of chicken breast in pickle juice for 30 minutes to 4 hours. Dip them in a milk and egg wash, coat them in seasoned flour with a little powdered sugar, and fry them in 350°F oil until golden and cooked through. Serve on a buttered, toasted bun with dill pickle chips.
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What Makes This Sandwich So Hard to Copy?
It looks plain, which is the trick. There is no sauce piled on and no long list of toppings. The sandwich is just a juicy piece of chicken, a thin crisp coating, a buttered bun, and two or three pickle chips. When a sandwich is that simple, every part has to be right. The chicken has to be tender and seasoned all the way through. The coating has to be crisp without being heavy. The bun has to be soft and buttery. Get those three things right, and the whole thing tastes like the real deal.
Why Does Boneless Skinless Chicken Breast Work So Well Here?
The sandwich is built on a boneless piece of white meat, so it makes sense to start with a good one. Our boneless skinless chicken breast is carefully sourced and trimmed lean, which gives you a clean, even canvas for the brine and coating. Because the meat is lean, it can dry out if it cooks too long, and that is why the pickle brine and the thin cut matter so much. With the right steps, the chicken comes out tender and juicy under a crisp crust.
Why Brine the Chicken in Pickle Juice?
This is the step that makes the sandwich taste like the one you know. Pickle juice is salty and tangy, and it does two jobs at once. The salt seasons the meat all the way through, and the gentle acid helps keep the chicken tender. It also adds a faint tang that you may not notice on its own but would miss if it were gone. Use the juice from a jar of dill pickles, and save a few of the pickle chips to go on the sandwich. Thirty minutes is enough to make a difference. Up to four hours gives a deeper flavor. Do not go much longer, because the acid will start to make the surface soft and mushy.
Why Add Powdered Sugar to the Coating?
It sounds odd, but it works. A small amount of powdered sugar in the flour does two things. It helps the crust brown to a deeper golden color, and it adds a tiny hint of sweetness that balances the salt and pepper. You will not taste sugar in the finished sandwich. You will just notice that the crust tastes a little rounder and richer. Two tablespoons for a full batch of flour is plenty.
How Do You Make a Copycat Chick-fil-A Fried Chicken Sandwich Step by Step?
- Slice each chicken breast in half horizontally so you have two thin, even pieces, then flatten them gently with a rolling pin if they are uneven.
- Soak the chicken in dill pickle juice for 30 minutes to 4 hours, kept cold.
- Whisk together one egg and a splash of milk for the wash.
- Mix about a cup and a half of flour with two tablespoons of powdered sugar, a teaspoon each of salt, black pepper, paprika, and garlic powder.
- Lift the chicken out of the pickle juice and let the extra drip off, then dip it in the egg wash and press it firmly into the seasoned flour on both sides.
- Set the coated chicken on a rack and let it rest for 10 minutes so the coating sticks.
- Heat about two inches of oil in a heavy pot to 350°F.
- Fry the chicken in batches for 3 to 4 minutes per side, until it is deep golden brown and cooked through to 165°F.
- Drain the chicken on a rack and sprinkle it with a pinch of salt while it is hot.
- Butter the buns, toast them in a skillet until golden, then add the chicken and two or three dill pickle chips.
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Why Cut the Chicken Thin?
A whole chicken breast is thick on one end and thin on the other. If you fry it as is, the thin end overcooks and dries out while the thick end is still catching up. Slicing it in half horizontally gives you two pieces that are about half an inch thick, and they cook evenly in just a few minutes. This is also how you get a piece of chicken that fits a bun without hanging out of it. The thin cut is a small step that makes a big difference in how juicy the sandwich turns out.
Why Let the Coated Chicken Rest Before Frying?
Ten minutes on a rack gives the flour time to soak up moisture from the egg wash and cling to the chicken. If you skip it, the coating tends to slide off in the hot oil, leaving bald spots. A short rest also helps the crust turn crisp instead of patchy. While you wait, you can get your oil up to temperature and toast the buns.
How Hot Should the Oil Be?
Aim for 350°F, and use a thermometer to check it. If the oil is too cool, the coating soaks up grease and turns heavy and pale. If it is too hot, the outside burns before the inside cooks through. Add the chicken in small batches, because every piece you add lowers the temperature of the oil. If it drops a lot, wait a minute for it to climb back up before you add more. Peanut oil is the classic choice and gives a clean, crisp finish.
How Can You Tell the Chicken Is Cooked Through?
The safest way is a thermometer. Chicken is done when the thickest part reaches 165°F. The crust should be deep golden brown, and when you cut into a piece, the juices should run clear with no pink in the middle. Because the pieces are thin, they cook quickly, so check early. Pull the chicken out as soon as it reaches 165°F so it stays juicy.
Can You Make It in an Air Fryer or Oven?
Yes. For the air fryer, spray the coated chicken generously with oil on both sides and cook at 400°F for 10 to 12 minutes, flipping halfway, until golden and cooked through. For the oven, place the chicken on a wire rack set over a sheet pan, spray with oil, and bake at 425°F for 20 to 25 minutes, flipping once. The crust is a little lighter than deep frying, but it is still crisp and tasty.
Can You Cook This in an Instant Pot?
It is not a good fit for this recipe. The whole point of the sandwich is a crisp, crunchy crust, and pressure cooking is wet heat that would turn the coating soft and soggy. Use the Instant Pot for a side dish instead, such as mac and cheese or baked beans, while the chicken fries.
What Should You Put on the Sandwich?
Keep it classic. A soft, buttered, toasted bun and two or three dill pickle chips are all it needs. If you want a dipping sauce on the side, stir together equal parts mayonnaise and honey mustard with a spoonful of barbecue sauce. Serve it with waffle fries, a cold lemonade, and a little extra pickle on the plate.
What Are the Most Common Copycat Sandwich Mistakes?
Brining for Too Long
Pickle juice is acidic, and a very long soak makes the surface of the chicken soft and mushy. Stay under about 4 hours.
Skipping the Thin Cut
A thick breast cooks unevenly and dries out. Slice it in half horizontally first.
Skipping the Rest
Without a 10 minute rest, the coating slides off in the oil. Let the chicken sit on a rack before frying.
Frying in Cool Oil
Oil that is not hot enough makes a greasy, pale crust. Keep it at 350°F.
Crowding the Pot
Too much chicken at once drops the oil temperature. Fry in small batches.
Troubleshooting: What Went Wrong and How to Fix It
My Coating Fell Off
The chicken was probably too wet, or it did not rest after coating. Let the extra pickle juice drip off and rest the coated chicken for 10 minutes.
My Chicken Was Dry
It likely cooked too long or was cut too thick. Slice it thin and pull it as soon as it reaches 165°F.
My Crust Was Pale and Greasy
The oil was not hot enough. Heat it to 350°F and fry in smaller batches.
My Chicken Tasted Too Salty
The brine sat too long. Next time, cut the soak down to 30 minutes to an hour.
Frequently Asked Questions
Do I really need pickle juice for a copycat Chick-fil-A sandwich?
It is the key to the flavor. The salt seasons the chicken, and the acid keeps it tender. If you skip it, the sandwich will taste noticeably flatter.
What oil is best for frying the chicken?
Peanut oil is the classic choice for this sandwich in particular.
How do I keep the coating from falling off?
Let the extra pickle juice drip off, press the flour firmly onto the chicken, and let the coated pieces rest for 10 minutes before frying.
What temperature should the chicken reach?
Chicken is done when the thickest part reaches 165°F. Thin pieces cook fast, so check early.
Can I make this sandwich in an air fryer?
Yes. Spray the coated chicken with oil and cook at 400°F for 10 to 12 minutes, flipping halfway, until golden and cooked through.
Where can I buy boneless skinless chicken breast online?
You can order our Boneless Skinless Chicken Breast online and have it shipped to your door.
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Ready to Make Your Own Fried Chicken Sandwich?
If you want to buy boneless skinless chicken breast online, we make it easy. You can order chicken online without a trip to a specialty butcher, and it ships right to your door, ready for your next game day or weeknight dinner. Browse the full poultry collection to find the best place to buy chicken online for sandwiches, grilling, and roasting. For questions about a copycat Chick-fil-A fried chicken sandwich or where to buy boneless skinless chicken breast, call us at 800-674-8426.