Copycat Chick-fil-A Sandwich
You won’t believe how easy this copycat recipe is, and it tastes 100000x better than the original! You can’t beat that!
When you live 1.34 miles away from Chick-fil-A, it’s only natural to pick up a Chick-fil-A sandwich on a weekly basis. But since I have already tried re-creating their nuggets, I finally gave their sandwich a try, and I am happy to report back that we may never have to go through that drive-thru lane ever again.
The sandwich is made similar to their nuggets, except you’ll be using thin sliced chicken cutlets here. You can also use chicken breast, butterflied and pounded out, but either way, this sandwich will knock your socks off.
It’s amazingly crisp, juicy and tender, and you can load up your burger with plenty of pickles, greens and tomatoes, which are all three toppings they tend to skimp on! You can also prep the chicken beforehand, pop it in the fridge, and cook it right before serving. Easy peasy!
Copycat Chick-fil-A Sandwich
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 ½ cups milk, divided
- 1 cup peanut oil
- 1 large egg
- ½ cup all-purpose flour
- 1 tablespoon confectioners' sugar
- Kosher salt and freshly ground black pepper, to taste
For serving
- 4 hamburger buns, split
- 1 head green leaf lettuce, leaves separated
- 1 beefsteak tomato, sliced
- Dill pickle slices
Instructions
- Place a chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally. Trim excess fat as needed.
- In a large shallow baking dish, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.
- Heat peanut oil in a large skillet over medium high heat.
- In another large shallow baking dish, whisk together remaining 1 cup milk and egg. Stir in chicken to coat and drain excess milk mixture.
- In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners' sugar; season with salt and pepper, to taste.
- Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate.
- Serve chicken immediately on burger buns with green leaf lettuce, tomato and pickles.
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Hi there,
I have a question. If I can’t find dill pickle juice, can I use apple cider vinegar as a substitute. If so, how much (still 1 cup)?
Many thanks again.
This was SO GOOD! I did a double dip in the wet and dry ingredients for extra crunch. Served in toasted sandwich bread dressed with a mixture of Miracle Whip and honey Dijon mustard.
Can I use olive oil instead of peanut oil?
Very good
Fantastic! Super easy for my first time frying chicken/anything!!!
I added bacon and mozzarella cheese to our sandwiches which we enjoyed.
Thank you for this recipe & the confidence to continue trying new recipes!
Awesome recipe. My whole family loved it. The pickle juice really came through the chicken breast. Soaked for 4 hours
YUM. Very tasty. Served on small Hawaiian rolls.
Had one of these in Florida. YUM!!! Now I live in Eugene, Oregon. PLEASE put one here. It would do great as this is a college town. Home of the OREGON DUCKS!!! Thank you for reading my PLEA….Linda South
Linda, this is not the chick-filet company, it’s the damn Delicious food blog!
Looks great! I’m trying to cut grease out. Could this work in an air fryer?
Some people are mentioning the sauce but I don’t see a recipe for the sauce
Sauce is on point! Try it!
The sauce is on the Chicken nugget recipe
EXCELLENT RECIPE. GOOD JOB PRESENTING IT.
CONSIDER AN ADDITIVE TO THE RECIPE…….BUFFALO SPICE. TWO VERSIONS.
I pounded thr chicken and marinated overnight with pickle juice and buttermilk! It’s awesome!!! The chicken is tender and loved by everybody!
My family and I stopped eating fast food about 5 years ago, but we never forgot how yummy Chick-fil-A used to be! I think it taste very much like I remember, but even if I’m wrong, the chicken sandwich was absolutely delicious. We don’t do well with dairy so we used plain soy milk instead, but it was great. Thank you!
Oh my gosh! I made this tonight and we all loved it!! My 21 year old son thought it was amazing. The sauce made it too! Thanks!
I don’t see the sauce Lauren. Could you tell me what it is
The chicken was very good but did not taste like a Chick-Fill-A sandwich. I followed the recipe exactly as printed. I will definitely make the sauce again as it is excellent and adds lots of flavor to the sandwich.
I prefer and use buttermilk instead and highly recommend. Add in some hot sauce if you like.
Excellent the Chicken and sauce are on point. Loved it.
This is great, although I do season the flour with paprika and a little cayenne, but very good, served on a toasted brioche with homemade chik fil A sauce!! Yum, taste better than the drive thru!
This is a wonderful recipe, although I do tweak it quite a bit. If cooked properly it will taste better than Chick-fil-A. I recommended using less sugar if cooking at very high temperatures or blackening/burning will occur.
Where’s the sauce recipe???
Loved it! However the first time I made it I cooked the chic in a frying pan. It didnt cook evenly and was raw on the middle This time I did it in a small covered deep fryer I got for xmas. It could only have 2 or 3 tenders or one boneless breast but it came out perfectly. When I used the frying pan it was raw in the middle amd got too dark on the outside. One thing i did do was after I coated the chicken I put it in the freezer for 30 mins before deep frying amd the breading stays nice and cooks with the chix. I learned this with other deep frying breaded foods. Works like a charm