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Crispy Chick-fil-A Sandwich Copycat Recipe Easy Pickle Brined Chicken

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This recipe recreates the famously crispy, juicy Chick-fil-A chicken sandwich using a tangy pickle brine and a seasoned, golden coating for a perfect homemade comfort food.

Ingredients

Scale
  • 2 cups dill pickle juice (store-bought or homemade)
  • 1 cup cold water
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 4 boneless, skinless chicken breasts (pounded to even thickness, about 6–8 oz or 170-225g each)
  • 1 cup whole milk (or buttermilk for extra tenderness)
  • 1 large egg (room temperature)
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 teaspoon paprika (smoked or regular)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • Peanut oil (or vegetable oil) for frying, about 3-4 cups
  • 4 soft, buttered brioche buns (toasted)
  • 8–12 dill pickle slices
  • Optional: mayonnaise or honey mustard for spreading

Instructions

  1. Prepare the Pickle Brine: In a large bowl, combine 2 cups dill pickle juice, 1 cup cold water, 1 tablespoon sugar, and 1 teaspoon salt. Stir until sugar and salt dissolve. Place the chicken breasts in the brine, cover, and refrigerate for at least 4 hours, ideally overnight.
  2. Set Up Breading Station: In one bowl, whisk together 1 cup milk and 1 large egg until smooth. In another bowl, mix flour, powdered sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  3. Prepare Chicken: Remove chicken from brine and pat dry with paper towels. Using a meat mallet, gently pound each breast to an even thickness, about 1/2 inch (1.25 cm).
  4. Bread the Chicken: Dip each chicken breast first in the milk-egg mixture, letting excess drip off, then dredge thoroughly in the seasoned flour mix. Repeat the dip and dredge once more for extra crunch. Place breaded chicken on a wire rack to rest for 5-10 minutes.
  5. Heat Oil: Pour peanut oil into a heavy skillet to a depth of about 2 inches (5 cm). Heat oil to 350°F (175°C) using an instant-read thermometer.
  6. Fry the Chicken: Carefully add the breaded chicken to the hot oil, frying 2 pieces at a time to avoid crowding. Fry each side for about 5-7 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain.
  7. Toast Buns & Assemble: Lightly butter brioche buns and toast until golden. Spread mayonnaise or honey mustard if desired. Add the fried chicken breasts and top with dill pickle slices. Serve immediately.

Notes

Maintain oil temperature at 350°F for best crispiness. Let breaded chicken rest before frying to help coating stick. Use peanut oil for best flavor and crisp. For gluten-free, substitute almond flour and gluten-free buns. For dairy-free, use coconut milk and plant-based mayo. Avoid overcrowding the pan when frying.

Nutrition

Keywords: Chick-fil-A copycat, crispy chicken sandwich, pickle brined chicken, fried chicken sandwich, homemade fast food, comfort food

Find it online: https://bitefuljoy.com/crispy-chick-fil-a-sandwich-copycat-recipe-easy-pickle-brined-chicken/