Homemade Chick-Fil-A Chicken Sandwich Recipe
Each bite is this Homemade Chick-Fil-A Chicken Sandwich Recipe re-make is pure heaven and is packed with a delicious blend of fresh, savory flavors!
How to Make Chick Fil A Deluxe Chicken Sandwich
This recipe for Chick Fil A Deluxe Chicken Sandwich is a keeper for many reasons! Perfectly juicy chicken breast is fried to golden brown perfection, topped with a slice of American cheese and layered between a soft, toasted brioche bun, pickles, fresh tomatoes and lettuce – so yum! To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Chicken Breasts
- Pickle Juice
- Milk
- Egg
- All Purpose Flour
- Cornstarch
- Powdered Sugar – optional ingredient that creates a slight sweetness associated with Chick Fil A chicken
- Baking Powder
- Seasonings – garlic powder, onion powder, paprika, salt and black pepper
- Brioche or Hamburger Buns
- American Cheese
- Curly Lettuce
- Tomato Slices
- Dill Pickles
Preparation
- Marinade Chicken – in a large mixing bowl, add and mix together the chicken breasts, pickle juice, milk and seasonings. Cover bowl and marinade in the fridge for 1 hour or overnight.
- Setup Dredging Station – in a medium mixing bowl, add the milk and egg. Whisk to combine and set aside. In a separate bowl, add the flour, cornstarch, powdered sugar (optional), baking powder and seasonings. Mix to combine. Set aside.
- Dip and Dredge Chicken – drain marinade from the chicken. Working with one piece of chicken at a time, fully dip the chicken breast into the wet batter and allow excess batter to drip off. Transfer into bowl with dredge mixture and thoroughly coat. Repeat dipping and dredging process once more and transfer coated chicken to a baking sheet or large plate. Repeat with remaining chicken breasts.
- Fry Chicken – in a heavy bottom pan over medium high heat, heat oil to 350F. Fry the chicken breasts flipping halfway through cook time for 5-6 minutes or until golden brown and the internal temperature of the chicken reads at least 165F on a meat thermometer. Transfer to a wire rack placed over a baking sheet. Once all the chicken are fried, place a slice of cheese over each one.
- Assemble Sandwich – place bottom half of the brioche bun down, layer on top pickle slices, lettuce leaves, tomato slices, and cheese topped chicken breast. Close sandwich with top bun. Repeat with remaining chicken and ingredients.
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Homemade Chick-Fil-A Chicken Sandwich Recipe
Ingredients
Chicken Marinade
- 4 boneless chicken breasts, see notes
- 3/4 cup pickle juice
- 1/2 cup whole milk or water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Batter
- 3/4 cup whole milk
- 1 large egg
Dredging Mixture
- 1 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 1 tablespoon powdered sugar, optional
- 1 teaspoon baking powder
- 1 teaspoon salt, adjust to taste
- 3/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 tsp cayenne pepper, optional
Frying and Serving
- 2-3 cups vegetable oil, plus more as needed
- 4 brioche or hamburger buns, toasted
- 4 American Cheese Slices
- 16 dill pickle slices, 4 per sandwich
- 8 tomato slices, 2 per sandwich
- curly lettuce leaves
Instructions
Chicken Marinade
- Place chicken breasts on a cutting board and cover with plastic wrap. Use a meat mallet to gently pound into even thickness.
- In a large mixing bowl, add the chicken breasts, pickle juice, milk and seasonings. Mix to combine. Cover bowl and marinade in the fridge for 1 hour or overnight.
Dredge Chicken
- For the wet (dipping) batter, add the milk and egg into a medium mixing bowl. Whisk to combine and set aside.
- For the dredging dry mixture, add the flour, cornstarch, powdered sugar (optional), baking powder and seasonings into a large mixing bowl. Mix to combine and set aside.
- Drain the brine from the chicken. Working with one piece of chicken at a time, fully dip into the egg-milk batter and let any excess batter drip off. Transfer chicken into bowl with dredging mixture and thoroughly coat. Repeat dipping and dredging process once more for a double coat. Place coated chicken on a baking sheet or large plate. Repeat process with remaining chicken breasts.
Frying and Serving
- In a heavy bottom pan over medium high heat, heat oil to 350F. Fry the coated chicken breasts flipping halfway through cook time for 5-6 minutes or until golden brown and the internal temperature of the chicken reads at least 165F on a meat thermometer.
- Transfer fully cooked chicken to a wire rack place over a baking sheet and add a slice of cheese over each chicken breast.
- To assemble the sandwich, place the bottom half of the brioche bun down, layer on top (4) pickle slices, 1-2 lettuce leaves, (2) tomato slices, and the cheese topped chicken breast. Close sandwich with top bun. Repeat with remaining chicken breasts and ingredients. Serve and enjoy!
Notes
- The chicken breasts in this recipe are on the thicker side. If a thinner cut of chicken is preferred, use (2) instead of (4) whole chicken breasts. Cut each of the (2) chicken breasts in half horizontally for a total of (4) chicken breasts. Cover with plastic wrap and use a meat mallet to gently pound into even thickness. Proceed with the rest of the recipe as written.
- I used my Homemade Brioche Buns recipe to make sandwiches.
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