A pickle-brined, perfectly crispy chicken sandwich that tastes just like the original but hits different when you make it at home ♡
The secret to the Chick-fil-A flavor is the pickle juice brine. It tenderizes the chicken and gives it that tangy, salty taste you crave. The double-dredge in seasoned flour is what builds that thick, shattery crust.
Heat up your oil and grab your favorite pickles. This one comes together faster than you think. Let’s make it together.
Ingredients
Crispy Chicken Sandwich
- 2 large boneless skinless chicken breasts
- 1 cup dill pickle juice
- 1 cup whole milk
- 1 large egg
- 1.5 cups all-purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Vegetable oil for frying
- 4 brioche buns
- 2 tablespoons butter, softened
- Dill pickle slices
Optional add-ins:
- Mayo or Chick-fil-A sauce
- Lettuce and tomato
- Honey drizzle
- Hot honey for a spicy kick
How to Make Crispy Chicken Sandwich
- Brine. Slice each chicken breast in half horizontally to make 4 thin cutlets. Submerge in pickle juice in a zip-top bag and refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor).
- Dredge. Whisk the milk and egg together in a bowl. In a separate bowl, mix the flour, powdered sugar, paprika, garlic powder, cayenne, salt, and pepper. Dip each chicken piece in the flour mixture, then the egg wash, then back in the flour for a double coat. (Press the flour in firmly for maximum crunch.)
- Fry. Heat 2 inches of vegetable oil in a heavy pan or Dutch oven to 350F. Fry the chicken for 3 to 4 minutes per side until deeply golden and cooked through to 165F. Rest on a wire rack for 2 minutes.
- Toast. Spread butter on the cut sides of the brioche buns and toast them in a skillet over medium heat until golden, about 1 to 2 minutes.
- Build. Place the crispy chicken on the bottom bun. Layer pickle slices on top. Add sauce if using. Close with the top bun and serve immediately.
Tips
- The pickle juice brine is non-negotiable. It’s the single biggest flavor difference between this and a regular fried chicken sandwich.
- Powdered sugar in the flour coating adds that subtle sweetness that makes the original so addictive.
- Use a thermometer to keep your oil at 350F. Too hot and the outside burns before the inside cooks. Too cool and it gets greasy.
- Let the chicken rest on a wire rack, not paper towels. Paper towels trap steam and kill the crunch.
- Toast the buns in butter. This small step adds a huge amount of flavor and texture.
Variations
- Spicy deluxe: Add extra cayenne to the flour and drizzle hot honey on the finished sandwich.
- Nashville hot: Brush the fried chicken with a cayenne-brown sugar-butter sauce before building.
- Air fryer version: Spray breaded chicken with oil and air fry at 400F for 12 to 14 minutes, flipping halfway.
- Grilled chicken sandwich: Skip the breading and grill the brined chicken for a lighter option.
- Chicken biscuit: Serve the crispy cutlet on a warm buttermilk biscuit with honey butter.
FAQ
How long should I brine chicken in pickle juice?
At least 30 minutes for noticeable flavor, but 2 to 4 hours is the sweet spot. Don’t go past 8 hours or the texture can get mushy.
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work great and stay juicier. Flatten them to an even thickness before brining so they cook evenly.
What oil is best for frying chicken?
Vegetable oil or peanut oil. Both have a high smoke point and neutral flavor. Avoid olive oil for deep frying.
How do I keep the breading from falling off?
Press the flour coating firmly into the chicken. Let the breaded pieces rest on a rack for 5 minutes before frying. This helps the coating set and stick.
Can I make this sandwich ahead of time?
You can brine the chicken and mix the dry coating ahead of time. But fry and assemble right before serving for the best crunch.
Crispy Chicken Sandwich (Chick-fil-A Copycat)
Pickle-brined, double-dredged crispy chicken sandwich with buttered buns and pickles.
Ingredients
Method
- Brine. Halve chicken breasts horizontally into 4 cutlets. Soak in pickle juice for 30 minutes to 4 hours.
- Dredge. Whisk milk and egg. Mix flour with powdered sugar, paprika, garlic powder, cayenne, salt, and pepper. Double-dredge each cutlet: flour, egg wash, flour again.
- Fry. Heat oil to 350F. Fry 3 to 4 minutes per side until golden and 165F internal. Rest on wire rack.
- Toast. Butter buns and toast in a skillet until golden, 1 to 2 minutes.
- Build. Place chicken on bottom bun, add pickles, close with top bun.
Notes
Use a thermometer to keep oil at 350F for best results.
Rest chicken on a wire rack, not paper towels, for maximum crunch.
Rest chicken on a wire rack, not paper towels, for maximum crunch.
