Why You’ll Love This this Homemade Chick-fil-A Sandwich
This homemade version captures that signature Chick-fil-A flavor with a double-breading technique that creates the crispiest, most golden crust you can imagine.
The pickle juice marinade works its magic to tenderize the chicken while infusing it with that tangy flavor we all crave, and honestly, it’s one of those kitchen tricks that feels like cheating.
You’ll get restaurant-quality results right in your own kitchen, complete with buttery toasted buns and those perfect pickle chips that make each bite absolutely irresistible.
Ingredients List
This copycat recipe uses simple pantry staples and a few key ingredients that work together to create that unmistakable Chick-fil-A magic.
- 1 cup pickle jar juice from Anjou pear pickle chips (16 oz jar)
- 1/2 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 boneless skinless chicken thighs
- 6 cups peanut oil
- 1 egg
- 8 pickle chips from the same jar
- 3 cups all-purpose flour
- 1/4 cup powdered sugar
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 2 teaspoons chili powder
- 4 hamburger buns, split and toasted
- 2 tablespoons butter, melted
Now, to be frank here – this isn’t exactly health food territory we’re wandering into:
- Deep frying means you’re looking at a pretty calorie-dense meal, but using chicken thighs instead of breasts actually gives you more flavor and keeps things juicy.
- The pickle juice marinade is surprisingly low in calories while packing a serious flavor punch.
- You could lighten things up by using an air fryer instead of deep frying, though you’ll sacrifice some of that signature crunch.
- The real sodium bomb comes from the pickle juice and salt in the breading, so maybe go easy on extra salt elsewhere in your meal.
Step by Step Directions
Follow these step-by-step instructions to recreate the iconic Chick-fil-A sandwich at home with perfectly seasoned, crispy chicken.
- Prepare the marinade: In a medium bowl, whisk together 1 cup pickle juice, 1/2 cup whole milk, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
- Marinate the chicken: Add 4 boneless skinless chicken thighs to the marinade, coating evenly, and let sit for 20 minutes.
- Heat the oil: In a medium-sized pot over medium-high heat, bring 6 cups peanut oil to 350°F.
- Make the breading mixture: In a medium bowl, whisk together 3 cups all-purpose flour, 1/4 cup powdered sugar, 2 tablespoons baking powder, 1 tablespoon kosher salt, 1 tablespoon paprika, and 2 teaspoons chili powder.
- Prepare egg mixture: Remove chicken from marinade and set aside, then whisk 1 egg into the reserved marinade.
- Double bread the chicken: Dip each piece of chicken into the egg mixture, shake off excess, then dredge in flour mixture; repeat this process once more for extra crunch.
- Fry the chicken: Cook chicken pieces in hot oil for 2-3 minutes per side until golden brown and opaque in the center.
- Drain: Transfer cooked chicken to a paper towel-lined baking sheet to remove excess oil.
- Assemble sandwiches: Brush 4 toasted hamburger buns with 2 tablespoons melted butter, add 2 pickle chips to each bun, and top with fried chicken.
For restaurants looking to streamline their preparation process, investing in professional soup making equipment can help maintain consistent temperatures and reduce prep time for marinades and batters.
Substitutions and Variations
- Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free flour blend, though the texture might be slightly different.
- Spice up the breading: Mix in some garlic powder, onion powder, or even a packet of ranch seasoning to the flour mixture for extra flavor layers.
- Make it mini: Cut the chicken into strips and use slider buns for party-perfect bite-sized sandwiches that disappear faster than you can make them.
Additional Things to Serve With This Dish
This sandwich practically begs for some classic Southern sides that’ll make your kitchen feel like the real deal.
- Waffle fries – Because let’s be frank, what’s a Chick-fil-A occasion without those perfectly seasoned, crispy little pockets of joy that hold onto every bit of your favorite dipping sauce.
- Coleslaw – A creamy, tangy slaw cuts through all that rich, crispy coating and adds a revitalizing crunch that your taste buds didn’t know they needed.
- Mac and cheese – Go for the good stuff, the kind that’s so cheesy it practically glows, because sometimes you just need to embrace the comfort food chaos.
- Sweet potato fries – These golden beauties bring a touch of sweetness that pairs surprisingly well with the savory, pickle-brined chicken.
- Honey mustard or Chick-fil-A sauce – Sure, you can buy the real deal at most grocery stores now, but making your own honey mustard with just mayo, mustard, and honey feels pretty accomplished.
- Fruit salad – Okay, I know what you’re thinking, but hear me out – sometimes you need something light and fresh to balance out all that delicious fried goodness, and your stomach will thank you later.
Cooking Tips & Tricks (Chef’s Notes)
- Press those buns down gently when you assemble – You want everything to meld together without turning your beautiful sandwich into a pancake, because presentation matters even when you’re eating in your pajamas.
- Pat the chicken dry before the final frying – Excess moisture is the enemy of crispy coating, and we’re going for maximum crunch here, not sad, soggy breading that falls off at first bite.
Nutritional Facts
- Calories: 685
- Total Fat: 28g (36% DV)
- Saturated Fat: 8g (40% DV)
- Cholesterol: 145mg (48% DV)
- Sodium: 1,240mg (54% DV)
- Total Carbohydrates: 72g (26% DV)
- Dietary Fiber: 3g (11% DV)
- Total Sugars: 8g
- Protein: 35g (70% DV)
- Vitamin C: 2mg (2% DV)
- Calcium: 180mg (14% DV)
- Iron: 4.2mg (23% DV)
*Percent Daily Values are based on a 2,000 calorie diet. Nutritional values may vary depending on specific ingredients and preparation methods used.*
Fun “Did You Know?”
Beyond the impressive nutritional profile of this copycat sandwich, Chick-fil-A’s original creation carries fascinating secrets that’ll surprise even devoted fans.
I’ve uncovered the chain’s founder invented the chicken sandwich in 1946, fundamentally creating the entire category. They’re famously closed on Sundays, losing billions in potential revenue annually.
The company marinates their chicken in pickle juice – that’s why I’ve included pickle juice in our homemade version. Their sauce recipes remain closely guarded secrets, with employees signing confidentiality agreements.
Remarkably, Chick-fil-A sells more chicken sandwiches per location than any competitor, despite having fewer total restaurants nationwide.
