Copycat Chick-Fil-A Sandwich Recipe
Who doesn't love a good copycat recipe? As most of us are well-aware, Chick-fil-A happens to be one of the most popular fast food chains in the nation. While Chick-fil-A enthusiasts are able to enjoy the fast food spot Monday through Saturday, it's sadly closed on Sunday. Is it just us, or do you crave it even more on Sundays? If you're one of those people, don't worry — we have the perfect solution for you! Instead of having to rely on the lovely people at Chick-fil-A to make your chicken sandwich, what if you could make your own? It's just as tasty, plus you could eat it on Sunday.
Recipe developer Eric Ngo came up with this simple copycat chicken sandwich recipe that tastes the same as the one you would order at Chick-fil-A. "It's a good introduction to making fried chicken. There are many techniques, but this is a good basic one," he says. Ngo also notes why his version tends to be better. "I think [this] option to making it extra crunchy, by adding a second layer of batter makes it better."
Keep reading to find out how to make this killer chicken sandwich.
Gather the ingredients for this copycat Chick-fil-A sandwich
For this copycat recipe, you will need several items that you may already have at home. Be sure to get a chicken breast, brioche bun, butter, mayonnaise, ketchup, mustard, pickles, flour, an egg, milk, paprika, garlic powder, white pepper, powdered sugar, salt, and frying oil.
Once you have those things, you can make this copycat Chick-fil-A sandwich recipe.
Brine the chicken
In a medium-sized bowl, add the milk and egg, and mix until nice and smooth. Next, add the chicken to the egg mixture. "For a secret method, if the chicken breast is too thick, place the chicken breast in between cling film, and use the bottom of a pot to tenderize it, until it becomes flatter and even in thickness," Ngo notes.
Pop it in the fridge for 30 minutes. "It is [best] for the meat to be smoother in texture. It is even better to let it brine overnight," Ngo says.
Coat the chicken
While the chicken chills in the fridge, take out another bowl, and add the flour first. Then, toss in the spices, including the paprika, garlic powder, white pepper, powdered sugar, and salt.
Once you remove the chicken from the fridge, add it to the flour and spice mixture, and coat well, shaking off any excess.
Fry the chicken
Add the oil to a saucepan, and heat it until it reaches 350 F. Once it reaches the proper temperature, add the coated chicken breast into the saucepan with oil, and turn the heat low. "Be careful of the oil temperature, and make sure you leave your stove on low-medium heat while frying. If the heat is on high, the oil will keep on getting hotter, resulting in a burnt outer shell with an undercooked interior," Ngo says. Cook the chicken breast for 10 minutes, and then carefully remove it from the hot oil.
Toast the bun, and mix the sauce
What good is a bun unless it's toasted? Melt the butter in a frying pan, then add the bun to the saucepan, and let it get nice and toasty.
Meanwhile, mix the mayonnaise, ketchup, and mustard together in a small bowl to combine. Now, you have your special sauce. Trust us; it's much better mixing those 3 ingredients together than having them on there separately. Once mixed, spread the sauce on the buns.
Assemble the sandwich, and enjoy
The only thing left to do is add the chicken and the sliced pickles to the sandwich. Place the top bun on and voila, there's your copycat chicken sandwich. Be sure to enjoy this when it's still hot. "Just like at Chick-fil-A, a side of fries, coleslaw, or a salad" are perfect side dishes to serve with this iconic sandwich, suggests Ngo. "You can keep leftovers for up to an additional day, and the best way to reheat it is [with] an air fryer at 350 F for 2 minutes."
- ¼ cup of milk
- 1 egg
- 6 ounces of chicken breast
- ½ cup of flour
- ¼ teaspoon of smoked paprika
- ¼ teaspoon of garlic powder
- ¼ teaspoon of ground white pepper
- ¼ teaspoon of powdered sugar
- ¼ teaspoon of salt
- 2 cup oil, for frying
- 1 teaspoon of butter
- 1 brioche bun
- 1 teaspoon of mayonnaise
- 1 teaspoon of ketchup
- ¼ teaspoon of mustard
- 1 ounce of slices pickles
- Mix the milk and egg together, until smooth. Add the chicken to egg mixture, and brine in the fridge for 30 minutes.
- Mix the flour and all of the spices together. Coat the chicken with the spiced flour.
- Heat the oil to 350 F. Turn the heat to low, and fry the chicken for 10 minutes.
- Melt the butter on a frying pan, and add the halved bun to toast. Mix the mayonnaise, ketchup, and mustard together, and spread on the bun.
- Add the chicken and pickles between to the buns, and serve right away.
| Calories per Serving | 1,289 |
| Total Fat | 83.8 g |
| Saturated Fat | 11.6 g |
| Trans Fat | 0.4 g |
| Cholesterol | 302.3 mg |
| Total Carbohydrates | 75.3 g |
| Dietary Fiber | 3.1 g |
| Total Sugars | 7.9 g |
| Sodium | 1,136.3 mg |
| Protein | 56.8 g |
