Spicy Deluxe Chicken Sandwich (Chick-fil-A Copycat)

Why You’ll Love This Recipe

• Juicy, flavorful chicken thanks to a cayenne–paprika pickle-brine and buttermilk soak.
• Ultra-crispy, craggy crust using a flour–cornstarch blend and double-dredge technique.
• Balanced heat: slow-building spice cooled by pepper jack, juicy tomato, and crisp lettuce.
• Restaurant-quality results with simple pantry spices and easy home-cook steps.

Grocery List

• Produce: Romaine or butter lettuce, ripe tomatoes
• Dairy: Buttermilk, unsalted butter, pepper jack cheese, eggs
• Pantry: Dill pickles (for brine and chips), all-purpose flour, cornstarch, powdered sugar, kosher salt, black pepper, paprika, cayenne, garlic powder, onion powder, hot sauce, mayonnaise (optional), brioche buns, peanut oil

Full Ingredients

Chicken & Spicy Brine

• 2 large boneless, skinless chicken breasts (about 1.5 lb total), halved horizontally to make 4 cutlets
• 1 cup dill pickle brine (from the pickle jar)
• 1 cup buttermilk
• 1 large egg
• 1 tablespoon hot sauce
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Crispy Coating

• 1 1/2 cups all-purpose flour (180 g)
• 1/2 cup cornstarch (60 g)
• 2 tablespoons powdered sugar
• 2 teaspoons kosher salt
• 2 teaspoons paprika
• 1 teaspoon baking powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (reduce to 1/2 teaspoon for medium heat)

For Frying

• 1.5–2 quarts peanut oil (or neutral high-heat oil)

For Assembly

• 4 brioche sandwich buns
• 2 tablespoons unsalted butter, softened
• 12–16 dill pickle chips
• 4 slices pepper jack cheese
• 8 slices ripe tomato (about 1/4 inch thick)
• 4 leaves romaine or butter lettuce

Optional Spicy Mayo

• 1/4 cup mayonnaise
• 2 teaspoons hot sauce
• 1/2 teaspoon honey
• Pinch cayenne pepper

Step-by-Step Instructions

Step 1: Prep and flatten the chicken

Split each chicken breast horizontally to create 4 even cutlets. Place each cutlet between sheets of plastic wrap or parchment and gently pound to an even 1/2-inch thickness. This ensures quick, even cooking and maximum juiciness.

Step 2: Make the cayenne–paprika brine

In a bowl, whisk the pickle brine, buttermilk, egg, hot sauce, paprika, cayenne, garlic powder, and onion powder until smooth. Submerge the chicken in the brine, cover, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor). Longer than 4 hours can make the texture too tender; avoid overnight.

Step 3: Mix the crispy coating

In a large shallow dish, whisk together the flour, cornstarch, powdered sugar, kosher salt, paprika, baking powder, black pepper, garlic powder, onion powder, and cayenne. For extra craggy bits, sprinkle 2–3 teaspoons of the brine into the flour and rub it in with your fingertips to make little flakes.

Step 4: Double-dredge and rest

Remove chicken from the brine, letting excess drip off. Dredge each cutlet in the flour mixture, pressing to adhere. Briefly dip again in the brine and return to the flour for a second coating. Shake off excess and set the coated cutlets on a wire rack for 10 minutes. Resting hydrates the flour and helps the crust stay put during frying.

Step 5: Fry until golden and 165°F

Heat 1.5–2 inches of peanut oil in a Dutch oven or deep skillet to 350°F. Fry 1–2 cutlets at a time, 3–4 minutes per side, until deep golden brown and the internal temperature hits 165°F. Adjust heat to keep oil between 340–360°F. Transfer to a wire rack. Immediately top each cutlet with a slice of pepper jack so it softens and slightly melts from the residual heat.

Step 6: Toast the buns and mix optional spicy mayo

Split the brioche buns and butter the cut sides. Toast cut-side down in a skillet over medium heat until golden, 1–2 minutes. If using spicy mayo, stir together mayonnaise, hot sauce, honey, and cayenne.

Step 7: Stack the sandwich

Spread spicy mayo on toasted buns (optional). Layer 3–4 dill pickle chips on the bottom bun, add the cheesy chicken cutlet, top with 2 tomato slices and a lettuce leaf, then crown with the top bun. Serve immediately for maximum crunch and that slow-building cayenne heat.

Pro Tips

• Even thickness is key. A 1/2-inch cutlet cooks fast and stays juicy.
• Let the dredged chicken rest 10 minutes before frying. This sets the crust for extra craggy ridges.
• Use a thermometer. Keep oil at 350°F and pull chicken at 165°F internal temp.
• Cornstarch + baking powder lightens the crust, while powdered sugar adds that subtle fast-food-style balance.
• Drain on a wire rack, not paper towels, to keep the bottom crisp.

Variations

• Air Fryer: Mist breaded cutlets generously with oil. Cook at 390°F for 12–14 minutes, flipping halfway and misting again, until 165°F.
• Oven-Baked: Place on a wire rack set over a sheet pan, mist with oil, and bake at 425°F for 18–22 minutes until 165°F.
• Extra Hot: Add 1 additional teaspoon cayenne to the coating. After frying, whisk 2 tablespoons warm peanut oil with 1 teaspoon cayenne, 1/2 teaspoon paprika, and 1 teaspoon brown sugar; brush lightly over the crust.

Storage & Make-Ahead

Marinate chicken up to 4 hours ahead. Breaded (uncooked) cutlets can be held on a rack in the fridge for 2 hours before frying. Cooked cutlets keep 3 days refrigerated; re-crisp on a rack at 425°F for 8–10 minutes or in an air fryer at 375°F for 5–6 minutes. Freeze cooked cutlets up to 2 months; reheat from frozen at 400°F for 15–18 minutes. Assemble sandwiches just before serving to preserve crunch.

Nutrition (per serving)

Approximate per sandwich with bun, cheese, pickles, lettuce, tomato, and optional spicy mayo: 700–760 calories; 46 g protein; 61 g carbohydrates; 34 g fat; 3 g fiber; 7 g sugar; 1450–1700 mg sodium.