Copy Cat Chick-Fil-A Sandwiches

It has been a little while since I made these, but I haven’t gotten around to blogging about it yet. 
Let me start off by saying that these were very tasty, but they did not actually taste like Chick-Fil-A. According to the husband, it is because I did not use peanut oil. That is a possibility. Maybe we will try that next time. 

One thing that I really liked about this recipe was that I had every ingredient on hand already except the buns (and apparently the peanut oil, which I didn’t think mattered…). I did not need an extensive shopping list, and anything that allows me to use what I already own is a winner in my book. 

Here is the recipe:

  • 2 boneless skinless chicken breasts (I used 1 big one that I cut into 3 pieces)
  • 1/2 cup pickle juice
  • 2 eggs
  • 1/4 cup milk
  • 1 cup flour
  • 2 tbsp powdered sugar
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp celery salt
  • 1/2 tsp basil
  • 1 cup peanut oil for frying (I used canola, but we see where that got me) 🙂
  • 4 buns (I used 3, see ingredient #1)
  • pickle slices (I always like to have my pickle slices separate from my sandwich, but don’t worry, I definitely had them with this meal)


1. Put chicken in a ziplock bag and pound until about 1/2 inch thick.
2. Cut each breast into 2 equal pieces.
3. Marinate chicken in pickle juice for about 1 hour (Under full disclosure, I skipped this step. I didn’t have an hour to wait. I was hungry!)
4. Beat together egg and milk in a bowl. 
5. Mix together flour, sugar and spices in a separate bowl. 
6. Heat the oil in a pan to 350 degrees. (I did not have a thermometer, so I splashed a bit of the flour mixture into the pan to see if it would sizzle. When it did, I knew it was ready.)
7. Dip the chicken, first into the egg (covering both sides) and then into the flour mixture, covering both sides. 
8. Place the chicken into the frying pan. (The original recipe said 2 minutes on each side. I think this depends on how closely you were able to pound your chicken into 1/2 inch. Mine was a little thicker, so I had to cook mine a little longer. This seemed to be the most difficult part for me. I was afraid to serve uncooked chicken)
9. Place chicken pieces on a paper towel to absorb the oil. 
10. Serve on toasted buns. (Here is a little side note: I don’t like plain toasted buns. But I do like Chick-Fil-A buns. I attempted to butter the tops and bottoms and bake them for a few minutes to give them a nice buttery Chick-Fil-A-y taste. It tasted good, but it kind of made the buns a little slippery and maybe a tiny bit soggy.)

This recipe is definitely on my to-do-again list…just with peanut oil next time. And perhaps the pickle juice marinade part (although I have to say that does not sound very appetizing!) 


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