You know that craving that hits on a Sunday? The one where you’d drive twenty miles for a crispy chicken sandwich with those perfect dill pickles and that impossibly soft bun? This Copycat Chick fil A Sandwich brings that whole experience into your kitchenno wait, no closed-door disappointment.
I started testing versions of this back in 2018 after my daughters kept begging for “the chicken place” every single weekend. After a solid month of tweaking the brine and nailing down the pickle brine soak (yes, that’s the secret), I finally heard “Mom, this tastes exactly like it!” The key is brining the chicken in pickle juice overnightit keeps everything juicy while the breading gets shatteringly crisp.
PrintCopycat Chick fil A Sandwich Recipe Easy Homemade Perfection
Enjoy this Copycat Chick fil A Sandwich, a homemade favorite that’s crispy, juicy, and full of flavor. Perfect for family meals, it combines tender chicken with tangy pickles and buttery buns effortlessly. A quick and easy recipe to satisfy cravings.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 24 minutes
- Yield: 4 servings 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: America
- Diet: Standard
Ingredients
- 2 boneless skinless chicken breasts
- ½ cup dill pickle juice
- 2 eggs
- ¼ cup milk
- 1 cup all-purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon dried basil
- 1 cup peanut oil for frying
- 4 hamburger buns buttered and toasted
- pickle slices for topping
Instructions
- Flatten the chicken by gently pounding it in a zip top bag until it reaches about ½ inch thickness.
- Slice each flattened breast into two pieces and soak them in pickle juice for an hour.
- Whisk the eggs and milk together in a bowl until combined.
- In another bowl, combine the flour, powdered sugar, paprika, salt, black pepper, garlic powder, celery salt, and dried basil.
- Heat peanut oil in a skillet to around 350°F.
- Coat each piece of chicken first in the egg mixture, then dredge thoroughly in the flour mixture.
- Fry each chicken piece for about 2 minutes per side until golden brown and completely cooked.
- Drain the fried chicken on paper towels then assemble on toasted buttery buns with pickle slices on top.
Nutrition
- Calories: 371kcal
- Sugar: 9g
- Sodium: 1269mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 119mg
Why You’ll Love This Homemade Version
There’s something magical about recreating a restaurant favorite at homeespecially when you can make it any day of the week. This version gives you that same crispy-juicy contrast and tangy pickle punch, but with total control over the ingredients and timing.
- Sunday cravings solved: No more disappointment when you realize it’s the one day they’re closed
- Budget-friendly: Four sandwiches for less than the cost of one drive-thru meal
- Customizable heat: Add cayenne to the flour mixture if your family likes a kick
- Kid-approved: My daughters actually prefer this version because the chicken stays juicier
The Secret Ingredients That Make It Work
The magic here isn’t complicatedit’s all about a few smart ingredient choices that deliver maximum flavor. The pickle juice brine is non-negotiable; it tenderizes the chicken while adding that signature tang you can’t quite place but absolutely crave.
Powdered sugar in the breading might sound odd, but it’s what gives you that golden-brown crust without burning. It caramelizes just enough during frying to create that restaurant-quality color. The combination of paprika, garlic powder, celery salt, and dried basil mimics the original’s flavor profile surprisingly well.
Pro Tip: Don’t skip the celery saltit’s the ingredient most people overlook, but it adds that savory depth that makes you take a second bite to figure out what tastes so good.
| Ingredient | Why It Matters | Can I Swap It? |
|---|---|---|
| Pickle juice | Tenderizes & flavors the chicken | Nothis is the secret |
| Powdered sugar | Creates golden crust without burning | Not recommended |
| Peanut oil | High smoke point for crispy frying | Yescanola or vegetable oil work |
| Celery salt | Adds savory depth | Regular salt works, but flavor differs |
How to Make It (Step-by-Step)
The process is simpler than you’d think. Start by pounding your chicken breasts to an even half-inch thicknessthis ensures they cook through in exactly two minutes per side without drying out. The pickle juice marinade needs at least an hour, though I’ve done overnight when I’m planning ahead and it’s even better.
Set up your breading station with the egg-milk mixture in one bowl and the seasoned flour in another. Heat your oil to 350°F (use a thermometer if you have oneit makes a difference). Dip each piece in egg, then flour, then straight into the hot oil. You’ll know it’s ready when it floats and turns that perfect golden color.
Note: Don’t crowd the pan. Fry two pieces at a time so the temperature stays consistent and you get that crispy exterior.
| Step | Time | What to Watch For |
|---|---|---|
| Marinate in pickle juice | 1 hour (or overnight) | Chicken should be fully submerged |
| Heat oil to 350°F | 5 minutes | Use thermometer for accuracy |
| Fry each side | 2 minutes per side | Golden brown and floating |
| Rest on paper towels | 1-2 minutes | Absorbs excess oil |
Troubleshooting Common Issues
The most common problem is breading that falls offthis happens when the chicken is too wet before breading. After removing from the pickle juice, pat each piece completely dry with paper towels. Let the breaded chicken sit for a minute before frying; this helps the coating adhere better.
- Chicken cooking too fast outside, raw inside: Your oil is too hotlower the heat and check temperature with a thermometer
- Breading is pale: Oil isn’t hot enough, or you skipped the powdered sugar
- Too salty: Reduce the salt in the flour mixture to ½ teaspoon if you’re sensitive to sodium
Serving and Storage Tips
Serve these immediately on buttered, toasted hamburger buns with plenty of pickle slices. The contrast between the hot crispy chicken and cold crunchy pickles is what makes the whole thing work. I butter the buns and toast them cut-side down in a skillet for about a minuteit’s a small step that makes a huge difference.
Leftovers keep in an airtight container in the fridge for up to three days. Reheat in a 375°F oven for about 10 minutes to bring back some of that crispiness. The microwave works in a pinch, but you’ll lose the texture.
| Storage Method | How Long | Best For |
|---|---|---|
| Room temperature | 2 hours max | Serving at a gathering |
| Refrigerator | 3 days | Meal prep lunches |
| Freezer (uncooked, breaded) | 1 month | Fry from frozen when needed |
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FAQs ( Copycat Chick-fil-A Sandwich )
What makes this sandwich taste like the original?
The key is brining the chicken in pickle juice for at least 2 hours, which adds that signature tangy flavor. Using peanut oil for frying and the right spice blend also creates that authentic taste. The pressure cooking technique helps achieve the perfect crispy exterior.
Can I bake instead of frying?
Yes, you can bake at 400°F for 20-25 minutes, flipping halfway through. While it won’t be quite as crispy as the fried version, it’s still delicious. Spray the breaded chicken with cooking oil before baking for better browning.
How long should I brine the chicken?
Brine the chicken in pickle juice for at least 2 hours, but overnight works even better. This allows the flavors to penetrate the meat completely. Don’t exceed 24 hours as the chicken can become too salty.
What oil is best for frying?
Peanut oil is ideal because it’s what the restaurant uses and has a high smoke point. If you have allergies, canola or vegetable oil work well too. Make sure the oil temperature stays between 350-365°F for perfect results.
Can I make this recipe ahead of time?
You can bread the chicken and refrigerate it for up to 4 hours before frying. The brining step is actually better done overnight. For best results, fry just before serving to maintain that crispy texture.
You’ve Just Made Sunday Happen Any Day You Want
This Copycat Chick fil A Sandwich takes about thirty minutes start to finish, and the payoff is pure goldcrispy on the outside, juicy inside, with that tangy pickle brightness cutting through every bite. You’ll love how it turns out, especially when someone takes that first crunch and pauses mid-chew with wide eyes. That’s the moment you know you nailed it.
If you want to switch things up, try adding a drizzle of honey on the bun or swapping in spicy pickles for extra kick. Leftover chicken makes incredible salads the next day, chopped over greens with ranch and a handful of croutons. A trick I learned from Julia’s kitchen: freeze the breaded chicken before frying and cook straight from frozen when you need dinner fastit works beautifully and the breading stays put even better.
I’d love to see your versiontag me when you make these or tell me in the comments what you piled on top. Did you grow up sneaking extra pickles off someone else’s plate, or was that just me? Save this recipe for the next time someone in your house sighs about it being Sunday, then watch their face when you surprise them with the real thing any day of the week.
