Oh – I love Chick-Fil-A sandwiches, but I never seem to get them. Either I just don’t feel like driving to get them, or I get a craving for them on a Sunday (when they are closed), or I just don’t feel like spending the money that day. When my children were younger, we were at Chick-Fil-A at least once a week for lunch. Their playland is ideal for the younger children and there were ALWAYS a bunch of moms there (so I got some adult contact as well).
Chick-Fil-A sandwiches have a very distinct flavor – unlike that of any other fast food chicken sandwich. This can be credited to two very important things: marinating the chicken in pickle juice and frying the chicken in peanut oil. I know that some people will try to make this and substitute olive or vegetable oil for the peanut oil. Let me say this right now – I guarantee you that it won’t taste the same and won’t be a true copycat Chick Fil A chicken sandwich recipe…it just won’t.
To make it, you will need:
Ingredients
2 boneless skinless chicken breasts (about 8 oz each – or 4 4 oz chicken breasts)
1/2 cup pickle juice (just use the juice from any pickle jar)
2 eggs
1/4 cup milk
1 cup flour
2 tbsp powdered sugar
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp celery salt
1/2 tsp basil
1 cup peanut oil for frying
4 Hamburger Buns (buttered and toasted)
Pickle Slices
Scroll down for complete directions!
You might want to also try these other copycat recipes:
- Copycat Cracker Barrel Fried Apples
- Copycat Twinkies
- Copycat Wendy’s Chili
- Copycat Wegman’s Shrimp and Roasted Corn Chowder Soup – coming soon!
Ingredients
- 2 boneless skinless chicken breasts (about 8 oz each - or 4 4 oz chicken breasts)
- 1/2 cup pickle juice (just use the juice from any pickle jar)
- 2 eggs
- 1/4 cup milk
- 1 cup flour
- 2 tbsp powdered sugar
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp celery salt
- 1/2 tsp basil
- 1 cup peanut oil for frying
- 4 Hamburger Buns (buttered and toasted)
- Pickle Slices
Instructions
- Place chicken between 2 sheets of wax paper or in a freezer bag and pound gently with the flat side of a mallet until about 1/2" thick.
- Cut each breast into 2 equal pieces.
- Marinate chicken in the pickle juice for about an hour.
- Beat together egg and milk in a bowl.
- Mix together the flour, sugar, and spices in another bowl.
- Heat the oil in a skillet to about 350.
- Dip each chicken piece into the egg, covering both sides
- Transfer to the flour mixture and turn to completely coat.
- Fry each chicken piece for 2 minutes on each side, or until golden and cooked throughout.
- Place on paper towels to absorb any excess oil.
- Serve on toasted buns with pickle slices.
