Chic-Fil-A Copy Cat Chicken Sandwiches
Chick-fil-A copycat chicken sandwiches start by marinating chicken in dill pickle juice, then dredging it in a sweet-and-savory seasoned flour and pan-frying it golden. Served on a toasted bun with pickles.
YIELD
6 servingsPREP
15 minCOOK
5 minREADY
30 minCraving that cult-favorite chicken sandwich? This copycat nails it at home, and the secret is in the brine. Boneless chicken breast gets pounded thin and soaked in dill pickle juice for an hour, which tenderizes the meat and seasons it all the way through, the trick that makes the original so juicy.
The dredge is the other half of the magic. Seasoned flour gets a couple of tablespoons of powdered sugar, which helps the coating brown and adds the subtle sweetness that defines the sandwich. Pat the chicken dry after marinating, dip it in egg wash, then coat it well so the crust clings.
A quick pan-fry, about two minutes per side, crisps it golden while keeping the inside juicy, since the thin cutlets cook fast. Drain on paper towels, then pile each piece onto a buttered, toasted bun with dill pickle slices. Skip the drive-through line and these sandwiches taste just like the real thing.
Chef Tips
- Do not skip the pickle juice marinade. It is the signature trick that tenderizes and seasons the chicken.
- Pound the breasts to an even half-inch so they cook quickly and evenly.
- Pat the chicken dry before the egg wash so the seasoned flour coating sticks, and toast the buns in butter.
Variations
- Make it spicy by adding cayenne to the dredge.
- Deep-fry instead of pan-fry for an even crispier crust.
- Top with a swirl of honey mustard or a Chick-fil-A-style sauce.
Ingredients
Directions
Pound each chicken breast to approx. ½ inch thick before dividing each breast into 2 pieces. Marinate the chicken breast in the pickle juice for one hour.
Heat skillet over medium heat with enough oil to coat bottom of pan.
Beat eggs in shallow bowl with splash of milk.
In another bowl combine the flour, sugar, and other spices.
Pat the chicken breasts dry before dipping them in the egg wash.
Dip the chicken in the flour mix, ensuring to coat on all sides.
Fry each breast for approx 2 minutes per side, or until golden brown and chicken is cooked through.
Drain chicken on a paper towel-lined plate before serving on a toasted bun with dill pickle slices.
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