That first bitesalty, crispy, juicy chicken with a soft bun and tangy pickles. It’s the kind of craving you don’t forget. Making a Copycat Chick fil A Sandwich at home means you get that same buttery, crispy-fried perfection any day of the week, no drive-thru line required.
I started testing versions of this back in 2019 after a road trip through Georgia left me obsessed with getting the brine just right. The secret’s in the pickle juiceit tenderizes the chicken and adds that signature tang people can’t quite place. After a dozen rounds in my Texas kitchen, this version nails it every time.
Yesica Andrews
Copycat Chick fil A Sandwich Recipe Easy Homemade Perfection
This Copycat Chick fil A Sandwich recipe offers a tasty homemade version of the classic fast-food favorite. It’s simple to prepare and perfect for a satisfying meal, featuring juicy marinated chicken and flavorful breading that the whole family will enjoy.
Place the chicken breasts in a resealable bag and gently flatten them to about half an inch thick using a mallet.
Slice each chicken breast into two portions and soak them in the dill pickle juice for an hour to tenderize and add flavor.
In a separate dish, whisk together the eggs and milk until thoroughly blended.
Combine the flour, powdered sugar, paprika, salt, pepper, garlic powder, celery salt, and dried basil in another bowl.
Warm the peanut oil in a frying pan over medium-high heat until it reaches about 350°F.
Dip each chicken piece first in the egg wash, ensuring full coverage, then dredge thoroughly in the seasoned flour mixture.
Cook the chicken in the hot oil for about two minutes on each side until each piece is golden brown and fully cooked.
Transfer the fried chicken onto paper towels to drain excess oil before assembling the sandwiches.
Serve the crispy chicken on toasted, buttered buns, topped with pickle slices for the classic finish.
Notes
For best results, use fresh dill pickle juice and maintain oil temperature during frying. Toast the buns lightly for added texture. Leftovers can be stored in the refrigerator for up to 2 days.
Why You’ll Love This Homemade Version
There’s something magical about recreating a favorite restaurant meal at homeespecially when it tastes just as good (or better). This recipe gives you that same crispy, juicy bite without the wait or the trip.
The pickle juice brine: It’s the secret weapon that makes the chicken incredibly tender and adds that signature tangy flavor you can’t quite place at the drive-thru.
Pantry-friendly ingredients: No fancy equipment or hard-to-find spicesjust everyday items you probably already have.
Quick enough for weeknights: Once the chicken marinates, you’re only 20 minutes away from hot, crispy sandwiches on your table.
Family-approved every time: Kids and adults alike can’t resist the buttery toasted bun with that perfect crunch.
Key Ingredients You’ll Need
The beauty of this Copycat Chick fil A Sandwich is how simple the ingredient list really is. You’re working with boneless skinless chicken breasts, dill pickle juice for the brine, and a handful of spices that come together to create that craveable flavor.
Pro Tip: Don’t skip the powdered sugar in the flour mixtureit’s not there to make things sweet, but to help with that golden-brown crust and a hint of balanced flavor. If you’ve got leftover pickle juice in the fridge from a jar, this is its moment to shine.
Peanut oil is ideal for frying because it has a high smoke point and adds a subtle richness, but if you need a swap, canola or vegetable oil work just fine. Just make sure your oil is hot enough before you start fryingaround 350°F keeps things crispy without getting greasy.
How to Make It: Step-by-Step
The process is simple and forgiving, even if you’ve never fried chicken before. Start by pounding your chicken breasts until they’re about half an inch thickthis ensures even cooking and makes them the perfect size for a bun. Then let them soak in that dill pickle juice for about an hour. It’s during this time that the chicken gets tender and picks up that tangy flavor.
Step
What to Do
Time
1
Pound chicken to ½” thick, marinate in pickle juice
1 hour
2
Beat eggs and milk; mix flour with sugar and spices
5 min
3
Heat peanut oil to 350°F in skillet
5 min
4
Dip chicken in egg, coat in flour mixture
2 min per piece
5
Fry 2 minutes per side until golden
4 min per piece
6
Drain on paper towels, serve on toasted buns with pickles
2 min
Note: Keep an eye on your oil temperatureif it drops too low, your chicken will absorb more oil and get soggy instead of crispy. A simple kitchen thermometer makes this foolproof.
Tips for the Crispiest, Juiciest Results
After testing this dozens of times in my Texas kitchen, I’ve learned a few tricks that make all the difference. First, don’t crowd the skilletfry one or two pieces at a time so the oil temperature stays steady. If you try to cook all four at once, the temp drops and you lose that perfect crisp.
Let the chicken rest on paper towels for just a minute after frying. This isn’t just about draining excess oilit also helps the crust set so it stays crunchy when you bite in. And always butter and toast those hamburger buns. It’s a small step that adds so much flavor and keeps the bottom bun from getting soggy.
If your chicken pieces are uneven in thickness, they’ll cook unevenly. Taking an extra minute to pound them flat really does matterit’s the difference between juicy and dry.
Ingredient Swaps and Substitutions
This recipe is flexible enough to work with what you’ve got on hand. Here’s a quick guide to common swaps that still deliver great flavor:
Original Ingredient
Easy Swap
Peanut oil
Canola or vegetable oil
Dill pickle juice
Any brined pickle juice (avoid sweet)
All-purpose flour
Use gluten-free 1:1 flour blend for gluten-free version
Hamburger buns
Brioche buns or potato rolls
Milk
Buttermilk for extra tang
Pro Tip: If you’re out of celery salt, just use a pinch more regular salt and a tiny bit of celery seed if you have it. The flavor won’t be identical, but it’ll still be delicious.
Serving and Storage Tips
These sandwiches are best served hot and fresh, right after frying. Pile them on those buttered, toasted buns with a few pickle slices on topthat’s the classic way, and honestly, it doesn’t need much else. If you want to add a sauce, a little mayo or honey mustard works beautifully.
Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat the chicken in a 375°F oven for about 10 minutes to bring back some of that crispinessmicrowaving will make it soggy. You can also freeze the cooked chicken for up to a month; just thaw in the fridge overnight and reheat in the oven.
If you’re meal-prepping, fry the chicken and store it separately from the buns. Assemble each sandwich fresh when you’re ready to eat so the bun stays soft and the chicken stays crisp.
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FAQs ( Copycat Chick-fil-A Sandwich )
What type of chicken works best for this recipe?
Boneless, skinless chicken breasts or thighs work perfectly. I prefer thighs for extra juiciness and flavor. Pound the meat to an even 1/2-inch thickness for consistent cooking. This ensures the chicken cooks evenly and stays tender throughout.
How long should I marinate the chicken?
Marinate for at least 2 hours, but overnight gives the best results. The pickle juice and buttermilk need time to tenderize the meat and infuse flavor. Don’t exceed 24 hours as the acid can make the chicken mushy.
Can I bake instead of frying?
Yes, bake at 425°F for 18-22 minutes on a wire rack over a baking sheet. Spray the breaded chicken with cooking oil for crispiness. The texture won’t be identical to fried, but it’s still delicious and much healthier.
What oil temperature is ideal for frying?
Maintain oil at 350°F throughout cooking. Use a candy thermometer for accuracy. Too hot and the outside burns before the inside cooks. Too cool and you’ll get greasy, soggy chicken that absorbs excess oil.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check for 165°F internal temperature. The coating should be golden brown and crispy. Typically takes 6-8 minutes per piece when frying. Let it rest for 2-3 minutes before serving to retain juices.
This Copycat Chick fil A Sandwich comes together in about an hour totalmost of that is just marinating timeand what you get is crispy, golden perfection that tastes just like the original. You’ll love how juicy the chicken stays inside that crunchy crust, and how the pickles add that bright, tangy bite. It’s the kind of sandwich that makes everyone at the table stop talking for a minute because they’re too busy enjoying that first bite.
If you want to mix things up, try adding a drizzle of honey on top of the pickles for a sweet-salty twist, or spread a little spicy mayo on the bun if your family likes heat. You can also marinate the chicken the night before to save time on busy evenings. A trick I learned from my Texas kitchen: keep that oil temperature steady with a thermometer, and your chicken will turn out restaurant-quality every single time. Leftovers reheat beautifully in the ovenjust ten minutes at 375°F and they’re crispy again.
I’d love to see how yours turns outsnap a photo and share it, or tell me if you added your own twist. Did you grow up with a family favorite sandwich that brings back memories like this one does? Save this recipe for the next time you’re craving comfort food without the drive-thru wait, and share it with someone who deserves a homemade treat. There’s something special about making the foods we love right in our own kitchens.
