Crispy Chick-fil-A Style Chicken Sandwich

Why You’ll Love This Recipe

• Classic flavor: a pickle-juice and milk brine for ultra-juicy chicken with that signature tang.
• Craggy, shatteringly crisp crust from a double-dredge and a touch of powdered sugar.
• Peanut oil and simple assembly keep the focus on the chicken and those snappy dill pickles.
• Works with skillet or deep fryer; pressure-fryer note included for specialized equipment.

Grocery List

• Produce: Optional: romaine lettuce, sliced tomato (if making a deluxe version)
• Dairy: Whole milk, unsalted butter
• Pantry: Dill pickle chips and brine, all-purpose flour, cornstarch, powdered sugar, baking powder, kosher salt, paprika, black pepper, white pepper, garlic powder, onion powder, cayenne, peanut oil, hot sauce (optional), MSG (optional)

Full Ingredients

Chicken & Brine

• 2 large boneless, skinless chicken breasts (about 1.5 lb total), halved to make 4 equal cutlets
• 1 cup dill pickle juice (from the jar, not sweet pickles)
• 1 cup whole milk
• 1 large egg
• 1 tsp hot sauce (optional)
• 1/2 tsp MSG (optional)

Seasoned Flour Dredge

• 1 1/4 cups all-purpose flour (150 g)
• 1/2 cup cornstarch (60 g)
• 2 tbsp powdered sugar
• 1 tsp baking powder
• 1 1/4 tsp kosher salt (use 3/4–1 tsp if using Morton’s)
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne

For Frying & Assembly

• 4 cups peanut oil for deep-frying (or 1 1/2–2 cups for skillet-frying)
• 4 soft hamburger buns (potato or enriched buns)
• 2 tbsp unsalted butter, softened
• 12–16 dill pickle chips

Step-by-Step Instructions

Step 1: Prep and brine the chicken

Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2 inch thickness. Halve horizontally to yield 4 cutlets of similar size. In a bowl, whisk the pickle juice, milk, egg, hot sauce, and MSG (if using). Submerge the chicken, cover, and refrigerate for 1 hour (up to 12 hours). This brine tenderizes and seasons the meat while adding the classic tang.

Step 2: Make the seasoned flour and build crisp bits

In a shallow dish, whisk together the flour, cornstarch, powdered sugar, baking powder, salt, paprika, black and white peppers, garlic powder, onion powder, and cayenne. Drizzle in 3 tablespoons of the brine and rub with your fingertips until tiny flour clumps form. These clumps become the craggy nooks that fry up extra crispy.

Step 3: Double-dredge for a craggy crust

Working one piece at a time, lift chicken from the brine (let excess drip), dredge in seasoned flour, pressing to adhere. Dip quickly back into the brine, then return to the flour and press again, piling on the clumpy bits. Set each breaded cutlet on a wire rack and let rest 10 minutes to hydrate the coating.

Step 4: Fry to golden, crackly perfection

Heat peanut oil to 350°F. For deep-frying, use a Dutch oven with 4 cups oil; cook 2 pieces at a time for 5–6 minutes total, turning once, until deep golden and 165°F internally. For skillet-frying, use 1 1/2–2 cups oil in a 12-inch skillet; fry 3–4 minutes per side. Transfer to a rack to drain and rest 5 minutes. Note: Only use a true pressure-fryer if you own one designed for deep-frying; typical settings are about 320–325°F for 4–6 minutes under the manufacturer’s specified pressure. Never attempt deep-frying in a standard pressure cooker.

Step 5: Butter and toast the buns

Spread the cut sides of the buns with the softened butter. In a clean skillet over medium heat, toast cut-side down until evenly golden, 45–60 seconds. The buttery toast adds aroma and keeps the bun from getting soggy.

Step 6: Assemble and serve hot

Place a fried chicken cutlet on each bottom bun. Top with 3–4 dill pickle chips for that signature snap. Cap with the top bun and serve immediately while the crust is audibly crisp.

Pro Tips

• Rest the breaded chicken 10 minutes before frying; it helps the coating cling and crisp.
• Use peanut oil for authentic flavor and high-heat performance. Keep oil at 340–355°F for even browning.
• For extra crag: sprinkle a spoonful of seasoned flour over the chicken after the final dredge and pat it on.
• Do not crowd the pot. Fry in batches to prevent the oil temperature from dipping.
• Optional umami boost: 1/2 tsp MSG in the brine enhances the savory chicken flavor without tasting artificial.

Variations

• Spicy Sandwich: Add 1 tsp cayenne to the dredge and 1–2 tsp hot sauce to the brine. Serve with spicy mayo.
• Deluxe: Add leaf lettuce, ripe tomato slices, and American or Pepper Jack cheese on the toasted bun.
• Gluten-Friendly: Use a 1:1 gluten-free flour plus 1/2 cup rice flour in place of AP flour for a lighter, crisp crust.

Storage & Make-Ahead

Brine chicken up to 12 hours ahead. Breaded but uncooked cutlets can rest on a rack in the fridge for up to 2 hours. Fried chicken holds in a 200°F oven on a wire rack for 30 minutes. Refrigerate leftovers up to 3 days; re-crisp in a 400°F oven or 375°F air fryer for 8–10 minutes. Freeze cooked cutlets up to 2 months; reheat from frozen at 400°F for 15–18 minutes.

Nutrition (per serving)

Approximate per sandwich: 600 calories; 31 g protein; 53 g carbohydrates; 26 g fat; 2 g fiber; 1180 mg sodium. Values will vary based on oil absorption and bun choice.