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Chick Fil A Sandwich copycat on a white plate and ready to eat.
Review Recipe
4.88 from 8 votes
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Copycat Chick Fil A Chicken Sandwich

Don't miss out on this Copycat Chick Fil A Chicken Sandwich recipe!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4
Calories 460kcal

Ingredients

  • 2 eggs
  • 1 cup milk
  • 2 chicken breasts (pounded and cut in two)
  • 1 cup flour (all purpose)
  • 1 cup breadcrumbs (plain)
  • 1/2 cup pickle juice
  • 2 tbsp powdered sugar
  • 1 tsp salt
  • 1/4 tsp paprika
  • 1/2 tsp white pepper
  • 1/4 tsp chili powder
  • 3 inches 3 inches peanut oil
  • lettuce leaves
  • brioche buns
  • pickles for garnish if desired

Instructions

  • Presoak the chicken breasts in pickle juice.
  • Place chicken breasts into a sealable bag and pound the chicken breasts to about 1/2 inch thickness. Then cut the chicken breasts in half to make 4 sandwiches. 
  • Add milk and eggs to a bowl and place the chicken breasts into the milk mixture and allow to sit for 30 minutes. 
  • Mix the breadcrumbs, flour, and remaining seasonings on a dish. Remove the chicken breasts and coat them completely in the flour mixture. 
  • Heat the oil on medium high heat.
  • Place the chicken breasts into the heated oil and fry them for 5-7 minutes or until fully cooked and golden brown on the outside. 
  • Serve on brioche buns with lettuce and pickle slices. 

Notes

  1. Soak the chicken breasts in pickle juice and then soak in the milk and egg mixture up to a day before making.
  2. Store any leftovers in an airtight container in the refrigerator for up to 3 days. 
  3. Leave out the pickle juice if you don't like the flavor! The longer you soak the chicken in the juice, the stronger the flavor will be. Consider soaking it for a smaller amount of time if you like the flavor but want to decrease the amount. 

Nutrition

Calories: 460kcal | Carbohydrates: 53g | Protein: 36g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 160mg | Sodium: 1415mg | Potassium: 615mg | Fiber: 2g | Sugar: 9g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 4mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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