Go Back
Print Recipe

Homemade Chick-Fil-A Chicken Sandwich Recipe

Each bite is this Homemade Chick-Fil-A Chicken Sandwich Recipe is pure heaven and is packed with a delicious blend of fresh, savory flavors!
Prep Time40 minutes
Cook Time24 minutes
Servings: 4 Sandwiches

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.