There’s something about that perfect balance of juicy, crispy chicken tucked into a buttery toasted bun that just hits different. Copy Cat Chick Fil A Sandwiches bring that same crave-worthy bite right to your own kitchenand you don’t even need a drive-through line.
I started testing versions of this back in 2019 after one too many Sunday cravings, and the breakthrough came when I finally nailed the pickle brine marinadeit keeps the chicken so tender while adding that signature tang. After tweaking the breading ratio about a dozen times in my test kitchen, I can tell you the secret is in the pressure (or just a good hot skillet with a lid). My CIA training taught me that moisture control is everything, and it shows in every bite.
Joe Rooney
Copy Cat Chick Fil A Sandwiches Easy Recipe at Home
Enjoy these incredible Copy Cat Chick Fil A Sandwiches that perfectly mimic the iconic fast food favorite. With a special blend of spices in the breading and juicy chicken marinated in dill pickle juice, this recipe brings the beloved taste right to your home kitchen.
1 boneless skinless chicken breast (we get 3 patties per breast)
1/4 cup dill pickle juice
1 egg
1/4 cup milk
1/2 cup flour
1 tbsp powdered sugar
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp celery salt
1/4 tsp dried basil
tiny dash of cayenne
1 cup Oil for frying if you’re going for authenticity use peanut oil, I usually just use vegetable oil and they still taste phenomenal
Buns buttered and lightly toasted
Method
Place the chicken between plastic wrap and gently flatten it to about half an inch thickness using a meat tenderizer.
Slice the chicken breast evenly into two or three pieces.
Let the chicken soak in dill pickle juice for a minimum of 30 minutes and up to an hour.
In a bowl, whisk together the egg and milk until blended.
In a separate bowl, mix the flour, powdered sugar, paprika, salt, black pepper, garlic powder, celery salt, dried basil, and cayenne.
Dip each chicken piece first into the egg mixture on both sides, then dredge thoroughly in the seasoned flour mix.
Heat oil in a skillet to approximately 345 to 350 degrees Fahrenheit, making sure it’s about half an inch deep.
Fry each chicken piece for about 2 minutes per side until the coating is golden and the chicken is cooked through.
Transfer the cooked chicken to paper towels to drain excess oil.
Serve the chicken patties on toasted, buttered buns with slices of pickles.
Notes
For the most authentic flavor, use peanut oil for frying. Be sure to not overcook the chicken to keep it juicy and tender. Adjust spice levels by varying the amount of cayenne according to your preference.
Why You’ll Love These Homemade Chicken Sandwiches
These sandwiches bring that famous fast-food flavor straight to your kitchenno Sunday closures, no waiting in line. The pickle juice marinade tenderizes the chicken while adding that signature tangy bite, and the breading stays crispy without feeling heavy.
Budget-friendly: One chicken breast stretches into three sandwiches, and you probably have most of the ingredients already.
Customizable heat: Add more cayenne if you like spice, or skip it entirely for picky eaters.
Faster than delivery: From start to finish, you’re eating in about 25 minutes.
That buttered bun factor: Toasting your buns with a little butter makes all the differenceit’s the cozy detail that seals the deal.
The Secret Ingredients That Make It Work
What sets these Copy Cat Chick Fil A Sandwiches apart is the combination of pickle juice and a few unexpected additions to the breading. The dill pickle juice acts as a brine, keeping the chicken moist and infusing it with flavor. Meanwhile, the powdered sugar in the flour mixture balances the spices and helps the breading caramelize to that beautiful golden color.
Celery salt and dried basil might seem random, but they’re the unsung heroes herethey add depth without screaming “here I am.” And if you can swing peanut oil for frying, it brings an extra layer of authenticity, though vegetable oil works beautifully too.
How to Prep and Cook the Chicken
Start by pounding your chicken breast between plastic wrap until it’s an even half-inch thick all around. This ensures every piece cooks at the same rate and stays juicy. Cut it into two or three even portions, then let them soak in the dill pickle juice for at least 30 minutesup to an hour if you have time.
When you’re ready to fry, set up two bowls: one with the beaten egg and milk, another with your seasoned flour mixture. Dip each piece into the egg wash, then press it into the flour blend on both sides. Heat your oil to around 345–350 degrees (use a thermometer if you have one), and fry each cutlet for about two minutes per side until golden and cooked through.
Step
Time
What to Look For
Marinate in pickle juice
30–60 min
Chicken should look slightly opaque on the edges
Coat & rest
2–3 min
Breading should stick evenly, no bare patches
Fry per side
2 min each
Golden brown crust, internal temp 165°F
Rest on paper towels
1–2 min
Excess oil absorbed, crust stays crispy
Tips for Getting It Just Right
Pro Tip: Don’t skip the pounding stepit’s what keeps your chicken from being thick in the middle and thin on the edges. And when you’re frying, resist the urge to move the chicken around too much. Let it sit and develop that crust.
If your oil is too hot, the breading will burn before the chicken cooks through. Keep it steady around 345 degrees.
Use a splatter screen if you have oneit keeps your stovetop cleaner and lets steam escape so the breading stays crisp.
Let the chicken rest on paper towels for a minute after frying to blot away any extra oil without losing crunch.
Serving and Storage Ideas
Serve these sandwiches hot on buttered, toasted buns with a few pickle slices tucked inside. They’re perfect alongside waffle fries, coleslaw, or a simple side salad. If you want to stretch the meal, set up a sandwich bar with extra pickles, honey, and hot sauce so everyone can customize their own.
Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat the chicken in a 375-degree oven for about 8 minutes to bring back some of that crispinessmicrowaving will make it soggy. The breading won’t be quite as crunchy as fresh, but it’s still delicious tucked into a bun the next day.
Storage Method
How Long
Reheating Tip
Refrigerator (airtight)
Up to 2 days
Oven at 375°F for 8 minutes
Freezer (wrapped well)
Up to 1 month
Thaw in fridge, then reheat in oven
Easy Swaps and Tweaks
If you don’t have celery salt, a pinch of regular salt plus a tiny bit of onion powder works in a pinch. No pickle juice? You can use buttermilk or even regular milk with a splash of vinegarit won’t have quite the same tang, but it’ll still tenderize the chicken nicely.
For a spicier version, double the cayenne or add a dash of hot sauce to your egg wash. And if you’re avoiding frying, you can bake these at 425 degrees on a wire rack over a baking sheet for about 15–18 minutes, flipping halfway through. They won’t be quite as crispy, but they’ll still be tasty and a little lighter.
Craving delicious recipes and fresh cooking inspo? Follow me on Pinterest!
FAQs ( Copy Cat Chick-Fil-A Sandwiches )
What makes the chicken so tender in this recipe?
The key is brining the chicken in pickle juice for at least 30 minutes before breading. This not only adds that signature tangy flavor but also breaks down the proteins to create incredibly juicy, tender meat. I recommend using dill pickle juice rather than sweet for the best results.
Can I bake instead of frying these sandwiches?
Yes, you can bake at 400°F for about 20-25 minutes, flipping halfway through. While the texture won’t be quite as crispy as deep-frying, you’ll still get delicious results. Spray the breaded chicken with cooking oil before baking for better browning.
What type of oil works best for frying?
Peanut oil is ideal because it has a high smoke point and adds a subtle nutty flavor that complements the chicken perfectly. Canola or vegetable oil also work well as more budget-friendly alternatives. Maintain the oil temperature at 350°F for the crispiest coating.
How do I get the breading to stay crispy?
Let the breaded chicken rest for 10-15 minutes before frying to help the coating adhere better. After frying, place on a wire rack instead of paper towels to prevent steam from making the bottom soggy. Serve immediately for maximum crispiness.
What ingredients make the sauce taste authentic?
The secret sauce combines mayonnaise, honey, yellow mustard, and a touch of lemon juice. Some recipes add barbecue sauce, but I find keeping it simple with these four ingredients creates the most authentic flavor. Mix it fresh for each batch for the best taste.
You’ll love how these Copy Cat Chick Fil A Sandwiches come together in just 25 minutes with that signature golden crust and juicy, tangy bite. The buttered bun makes all the difference, and every piece comes out tender from that pickle juice soak. This is the kind of recipe that feels like a weekend treat but works perfectly on a busy Wednesday night.
If you want extra tang, brush a little pickle juice on the bun before toastingit’s a trick I picked up testing batches in my kitchen and it adds serious flavor. Swap the cayenne for smoked paprika if you’re feeding kids, or double it if you like heat. Leftovers reheat beautifully in the oven at 375 degrees for about 8 minutes, and they’re even great tucked into a salad the next day.
I’d love to hear how yours turned outdid you add extra pickles or go spicy? Drop a comment or share a photo so we can all celebrate your version. Save this one for the next time Sunday cravings hit on a weekday, or make a double batch and share with a neighbor who needs a little comfort. Happy cooking, friend.
