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Crispy Copycat Chick-fil-A Chicken Sandwich Recipe with Perfect Pickle Brine

crispy copycat chick-fil-a chicken sandwich - featured image
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A homemade version of the iconic Chick-fil-A chicken sandwich featuring juicy chicken soaked in a pickle brine for tender, flavorful meat and a perfectly crispy coating.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, butterflied or pounded to about ½-inch thickness
  • 1 cup pickle juice (from dill pickles, avoid sweet pickles)
  • ½ cup milk or buttermilk
  • 1 cup all-purpose flour
  • 1 tablespoon powdered sugar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional)
  • Peanut oil or vegetable oil for frying
  • 2 soft sandwich buns or brioche buns, toasted
  • Dill pickle slices for topping
  • Optional: butter for toasting buns
  • Optional: mayonnaise or honey mustard sauce for spreading

Instructions

  1. Trim any excess fat from the chicken breasts. Pound each breast to about ½-inch thickness or slice in half horizontally to make thinner cutlets.
  2. In a large bowl, combine 1 cup pickle juice with ½ cup milk or buttermilk. Submerge the chicken breasts in the liquid, cover, and refrigerate for at least 1 hour, preferably up to 4 hours.
  3. In a shallow dish, whisk together 1 cup all-purpose flour, 1 tablespoon powdered sugar, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon cayenne pepper if using.
  4. Pour about 1 to 1½ inches of peanut or vegetable oil into a heavy skillet or Dutch oven. Heat over medium-high heat until the oil reaches 350°F (175°C).
  5. Remove the chicken breasts from the brine, letting excess liquid drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to ensure the coating sticks well.
  6. Carefully place the coated chicken breasts into the hot oil. Fry for about 4-5 minutes per side, turning once, until golden brown and cooked through (internal temperature 165°F / 74°C). Avoid overcrowding the pan.
  7. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for a few minutes.
  8. Lightly butter the sandwich buns and toast them in a skillet or under a broiler until golden and slightly crisp.
  9. Spread mayonnaise or honey mustard on the buns if desired. Place the crispy chicken breast on the bottom bun, add dill pickle slices generously, then crown with the top bun.
  10. Serve immediately, ideally with sides like waffle fries or a fresh salad.

Notes

Pat chicken dry after brine soak to help coating stick better. Maintain oil temperature at 350°F for best crispiness. Rest chicken on wire rack to avoid sogginess. Double-dip in milk and flour for extra crunch if desired. Use peanut oil for best flavor and smoke point. For gluten-free, substitute flour and buns accordingly. Baking option available at 425°F for 25 minutes flipping halfway.

Nutrition

Keywords: Chick-fil-A, chicken sandwich, crispy chicken, pickle brine, copycat recipe, fried chicken, homemade sandwich

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