Description
This Homemade Chick-Fil-A Chicken Sandwich recipe recreates the beloved fast-food classic with tender, marinated chicken breasts, a perfect seasoned flour coating, and dill pickle slices on a toasted buttered bun. Crispy, juicy, and full of flavor, it’s a satisfying sandwich best enjoyed fresh and hot.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts, butterflied and halved (4 thin cutlets)
- ½ cup dill pickle juice
Breading and Seasoning
- ¼ cup milk
- 1 large egg
- ½ cup all-purpose flour
- 1 tablespoon powdered sugar
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
For Frying and Assembly
- Vegetable oil, for frying
- 4 hamburger buns
- 4 tablespoons butter, softened
- Dill pickle slices, for serving
Instructions
- Marinate the Chicken: Place the butterfly-cut and halved chicken breasts in a zip-top plastic bag or shallow dish and pour in the dill pickle juice. Seal or cover and refrigerate for at least 30 minutes and up to 2 hours to tenderize and flavor the chicken.
- Prepare the Wet and Dry Mixtures: In a small bowl, whisk together the milk and egg until smooth. In a separate bowl, combine the flour, powdered sugar, paprika, garlic powder, salt, black pepper, and cayenne pepper if using.
- Coat the Chicken: Remove each chicken piece from the pickle juice marinade and pat dry with paper towels to remove excess liquid. Dip each piece into the egg and milk mixture, then dredge thoroughly in the seasoned flour mixture, pressing lightly to adhere the coating evenly.
- Fry the Chicken: Heat about ½ inch of vegetable oil in a large skillet over medium heat until hot but not smoking (around 350°F). Fry each chicken cutlet for 3 to 4 minutes per side, or until golden brown and the internal temperature reaches 165°F, ensuring it is cooked through but still juicy. Remove and drain on paper towels.
- Toast the Buns: Spread softened butter on the cut sides of the hamburger buns, then toast them in a skillet over medium heat until golden brown and slightly crisp.
- Assemble the Sandwiches: Place each fried chicken breast on the bottom half of a toasted bun. Top generously with dill pickle slices, then cover with the bun tops. Serve immediately for best crispness and flavor.
Notes
- For a spicier sandwich, increase the cayenne pepper in the flour mixture or add spicy mayonnaise as a topping.
- You can bake or air-fry the chicken as a lighter alternative, though the breading won’t be as crispy as frying.
- Marinating time can be adjusted, but at least 30 minutes is recommended for better flavor and tenderness.
- Use fresh dill pickle slices for the authentic tangy crunch that complements the chicken.
Nutrition
- Serving Size: 1 sandwich
- Calories: 530
- Sugar: 4g
- Sodium: 990mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 105mg
