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Chick Fil A Crispy Chicken Sandwich Copycat Recipe
Ben Carraoli

Chick Fil A Crispy Chicken Sandwich Copycat Recipe

I finally tried making my own chick fil a crispy chicken sandwich copycat recipe at home—and let me tell you, it turned out amazing! I’ve always been obsessed with that golden crunch, the juicy chicken inside, and that slightly sweet pickle tang. After a few tries, I’ve perfected the balance between crispy and tender.
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Prep Time 30 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 chicken breast halves — pick plump fresh chicken for juicier results. Pound lightly for even cooking.
  • ½ cup pickle juice — this is the signature Chick-fil-A trick; it tenderizes the meat and adds flavor.
  • ¼ cup water — helps balance the acidity of the pickle juice.
  • ½ cup milk — helps the coating stick better to the chicken.
  • 1 large egg — adds structure to the batter and locks in moisture.
  • Oil for frying — use peanut oil if possible; it gives that authentic Chick-fil-A taste and crisp texture.
  • 4 hamburger buns — soft buttery brioche buns work best.
  • Pickle slices lettuce, tomato slices, and cheese slices — for classic sandwich toppings.
  • 1 cup all-purpose flour — forms the crunchy base coating.
  • 3 tablespoons powdered sugar — a little sweetness balances the salty spicy breading.
  • ½ teaspoon paprika — adds smoky flavor and color.
  • 1 teaspoon black pepper — enhances flavor with a mild bite.
  • ½ teaspoon chili powder — a subtle kick of heat.
  • ½ teaspoon salt — brings everything together.
  • ½ teaspoon baking powder — helps the crust puff up lightly.
  • 1 –2 teaspoons cayenne pepper optional — for those who love extra spice.
  • ½ cup mayonnaise — creamy base for the sauce.
  • 1 teaspoon Dijon mustard — adds tang and depth.
  • 3 teaspoons of yellow mustard — gives that signature sandwich flavor.
  • 2 teaspoons barbecue sauce — smoky and slightly sweet note.
  • 2 tablespoons honey — balances the spice with sweetness.
  • ½ teaspoon garlic powder — subtle savory flavor.
  • ½ teaspoon paprika — adds color and mild warmth.
  • 1 teaspoon lemon juice — brightens up the sauce beautifully.

Method
 

  1. Place the chicken breast halves in a zip-lock bag with pickle juice and water. Refrigerate for at least 30 minutes. This step keeps the meat juicy and gives it that signature tangy flavor. Don’t skip this part—it’s key to recreating the original taste.
  2. In one bowl, whisk together milk and egg. In another, combine flour, powdered sugar, paprika, pepper, chili powder, salt, baking powder, and cayenne (if using). This double bowl system will create that crispy double coating.
  3. Remove the marinated chicken and pat it dry with a paper towel. Dip each piece into the egg wash, then coat it in the flour mix. Repeat this one more time—egg wash, then flour. That double dip is what gives you the crunchiest crust possible.
  4. Heat oil in a large skillet or deep fryer to 350°F. Fry each chicken piece for 3–4 minutes on each side until golden brown and cooked through. Place the chicken on a wire rack or paper towel to drain any extra oil.
  5. Lightly toast your buns. Spread the homemade sauce on both sides, then layer on the crispy chicken, cheese, lettuce, tomato, and pickles. Press lightly to hold everything together and serve warm.

Notes

  • Let the chicken rest for a minute before assembling to keep the breading crisp.
  • Always check the oil temperature—it should stay around 350°F for even frying.
  • Use peanut oil for the closest Chick-fil-A flavor, but canola or vegetable oil also work.
  • Toasting the buns adds a delicious buttery crunch and helps prevent sogginess.
  • Make extra sauce! It’s so good, you’ll want more for dipping your fries.
  • For a lighter bite, try brioche buns—they’re soft, sweet, and complement the crispy chicken perfectly.