There’s something about biting into a perfectly crispy, juicy chicken sandwich with those tangy pickles that just hits different. That’s why this Copycat Chick fil A Sandwich has been one of my most-tested recipes because when you nail it at home, you’ve got that same crave-worthy bite without the drive-thru line.
I spent a full weekend back in 2019 testing brines and breading ratios until my kitchen smelled like a fast food dream. The secret turned out to be pickle juice in the marinade and a quick sear before the oil it locks in moisture while giving you that golden, shatteringly crisp coating. After shooting these for the blog (and eating way too many), I can say this version rivals the original.
Thomas Baker
Easy Copycat Chick fil A Sandwich Recipe at Home
This Easy Copycat Chick fil A Sandwich recipe lets you recreate the iconic fast food favorite right in your kitchen. Tender, marinated chicken with a perfectly seasoned coating is fried to golden perfection and served on warm, buttered buns with crunchy pickles. It’s a family-friendly sandwich everyone will enjoy!
Place the chicken breasts in a resealable bag and gently flatten until they are about half an inch thick.
Cut each chicken breast into two pieces and soak them in dill pickle juice for 60 minutes.
In a separate bowl, whisk together eggs and milk to create an egg wash.
Combine the flour, powdered sugar, paprika, salt, black pepper, garlic powder, celery salt, and dried basil in another bowl.
Heat peanut oil in a skillet over medium-high heat until it reaches roughly 350°F.
Dip each marinated chicken piece first in the egg mixture, then thoroughly coat with the seasoned flour mixture.
Cook the chicken for approximately 2 minutes on each side until the coating is golden brown and the meat is cooked through.
Drain the cooked chicken on paper towels to remove excess oil.
Assemble the sandwich by placing the hot chicken on toasted, buttered hamburger buns and topping with pickle slices.
Notes
For best results, use fresh dill pickle juice and maintain oil temperature to ensure crispy chicken. Serve with your favorite sides and enjoy immediately.
Why You’ll Love This Homemade Version
Making this crispy chicken sandwich at home means you control everything from the marinade timing to how golden that breading gets. You’ll get the same craveable bite without leaving your kitchen, and honestly, there’s something really satisfying about nailing a restaurant favorite on your own stove.
Budget-friendly: You’re making four sandwiches for the price of one drive-thru meal
Customizable heat: Want it spicier? Add more paprika or a pinch of cayenne to the flour mix
Fresh and hot: No soggy buns or lukewarm chicken you serve it straight from the skillet
Kid-approved: Even picky eaters go wild for this crispy, juicy combo
The Secret Ingredient You Already Have
Here’s the game-changer: dill pickle juice. That tangy brine tenderizes the chicken and adds a subtle salty-sour flavor that makes the whole sandwich sing. I’ve tested this with plain water and buttermilk nothing comes close to pickle juice for that authentic taste.
The breading gets its signature sweetness from powdered sugar mixed right into the flour. It sounds odd, but trust me it caramelizes beautifully in the hot oil and balances the savory spices. The combination of paprika, garlic powder, celery salt, and dried basil creates that unmistakable flavor profile you’re craving.
Pro Tip: Use peanut oil if you can find it it has a high smoke point and adds a barely-there nutty richness that really does make a difference.
How to Get That Perfect Golden Crust
The double-dip method is your friend here. After marinating the chicken in pickle juice for an hour, you’ll coat each piece in the egg-milk mixture, then dredge it through the seasoned flour. This creates layers that puff up and crisp beautifully when they hit the hot oil.
Temperature matters more than you think. Keep that skillet at 350°F too hot and the outside burns before the inside cooks through, too cool and you’ll end up with greasy, soggy breading. I use a thermometer clipped to the side of my skillet, but if you don’t have one, test with a small pinch of flour: it should sizzle immediately but not smoke.
Step
Time
Visual Cue
Marinate in pickle juice
1 hour
Chicken looks slightly plump
Heat oil
3-4 minutes
Shimmering, thermometer reads 350°F
Fry each side
2 minutes
Deep golden brown, edges crispy
Drain on paper towels
1 minute
Excess oil absorbed
Smart Swaps and Substitutions
Can’t find peanut oil? Vegetable or canola oil work just fine you’ll still get that crispy exterior. If someone has a peanut allergy, this swap is essential and won’t compromise the texture at all.
For a slightly healthier spin, you can use whole wheat flour in place of all-purpose, though the texture will be a bit denser. The powdered sugar is hard to substitute since it dissolves into the coating, but if you’re in a pinch, regular granulated sugar works just use a bit less since it’s sweeter.
Original Ingredient
Swap Option
Result
Peanut oil
Vegetable or canola oil
Nearly identical crispness
All-purpose flour
Whole wheat flour
Denser, nuttier coating
Hamburger buns
Brioche or potato rolls
Softer, slightly sweeter
Dill pickle juice
White vinegar + salt + water
Less flavor, but still tenderizes
Serving and Storage Tips
This sandwich is best served immediately while the breading is still crispy and the buns are warm. Butter and toast those hamburger buns in a skillet for about a minute per side it adds richness and keeps them from getting soggy. Pile on those pickle slices generously; they cut through the richness and add that signature tang.
If you need to make these ahead, fry the chicken and store it in the fridge for up to two days. Reheat in a 375°F oven for about 8 minutes to crisp it back up don’t microwave or you’ll lose that crunch. The breaded raw chicken can also be frozen for up to a month; just thaw in the fridge overnight before frying.
Note: Leftover fried chicken tastes amazing cold in a salad the next day, or tucked into a wrap with some extra pickles and a drizzle of mayo.
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FAQs (Copycat Chick-fil-A Sandwich)
What makes the chicken so tender and juicy?
The secret is brining the chicken in pickle juice for at least 2 hours or overnight. This adds flavor while breaking down the proteins for incredibly tender meat. The pickle juice also helps the seasoned flour coating stick better during frying.
Can I bake this instead of frying?
Yes, you can bake at 400°F for 18-22 minutes, flipping halfway through. Spray the coated chicken with cooking oil for better browning. While delicious, the texture won’t be quite as crispy as the deep-fried version.
What oil temperature works best for frying?
Maintain oil at 350°F for perfect results. Too hot and the coating burns before the chicken cooks through. Too cool and you’ll get greasy, soggy coating. Use a thermometer and adjust heat as needed during cooking.
How long should I brine the chicken?
Minimum 2 hours, but overnight (8-12 hours) gives the best flavor and tenderness. Don’t exceed 24 hours as the chicken can become too salty. Remove from brine 30 minutes before cooking to bring to room temperature.
Can I make the seasoned flour ahead of time?
Absolutely! Mix the flour and spices up to a week ahead and store in an airtight container. This actually helps the flavors meld together. Just give it a good stir before using to ensure even distribution.
You’ll love how this Copycat Chick-fil-A Sandwich turns out golden and shatteringly crisp on the outside, juicy and tender inside. That pickle brine does something magical. The whole process takes under two hours, and the payoff is absolutely worth it. Serve these hot from the skillet and watch them disappear.
Want to make it spicier? Add a pinch of cayenne to your flour mix learned that trick shooting dozens of fried chicken recipes. These reheat beautifully in a 375°F oven for about eight minutes if you’ve got leftovers. Try swapping in brioche buns for an extra-soft bite, or pile on extra pickles if you’re a pickle person like me. The chicken also freezes great before frying.
I’d love to see how yours turn out tag me if you snap a photo! Did you grow up craving this sandwich too, or is it a new obsession? Either way, save this recipe and share it with someone who needs a little homemade comfort. There’s something really special about making restaurant favorites in your own kitchen.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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