1. Can I make the chicken ahead of time?

Yes, you can! To begin with , you can brine and coat the chicken up to a day in advance. Afterward , store it in the refrigerator until ready to fry. Alternatively , you can fully cook the chicken and reheat it in the oven or air fryer before serving.

2. How do I store and reheat the sandwich?

First , store leftover chicken (without the bun and toppings) in an airtight container in the refrigerator for up to 3 days. To reheat , place the chicken in the oven at 350°F (175°C) for 10-12 minutes or in the air fryer for 5-7 minutes. For best results , assemble the sandwich fresh after reheating the chicken.

3. Can I freeze the chicken?

Absolutely! To start , let the cooked chicken cool completely. Then , wrap it tightly in plastic wrap and place it in a freezer-safe bag. When ready to use , thaw it in the refrigerator overnight and reheat in the oven or air fryer.

4. What’s the best oil for frying?

Peanut oil is ideal because of its high smoking point and neutral flavor, but you can also use vegetable oil or canola oil. For a healthier option , consider air frying or baking the chicken.

5. What sides pair well with the sandwich?

Classic options include waffle fries, coleslaw, or a light salad. For something different, try pairing it with the Grilled Potato Wedges or a bowl of Mediterranean Quinoa .

Copycat Chick-fil-A Chicken Sandwich Recipe: Make It at Home!

Ingredients

Scale

For the Brine:

2 boneless, skinless chicken breasts
1 cup pickle juice (from a jar of dill pickles)
1 cup water
1 tbsp sugar
1 tsp salt

For the Coating:

1 cup all-purpose flour
2 tbsp powdered sugar
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper (optional, for spice)

For Frying:

1 cup buttermilk
1 egg
1 cup peanut oil (or vegetable oil)

For Assembly:

2 brioche buns (or preferred buns)
2 tbsp butter (for toasting buns)
4–6 dill pickle slices
Optional toppings: Lettuce, tomato, cheese, special sauces

Instructions

Brine the chicken by mixing pickle juice, water, sugar, and salt. Submerge chicken and refrigerate for 1-4 hours.
Prepare the coating by mixing flour, powdered sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a dish. In another bowl, whisk buttermilk and egg.
Coat the chicken by dipping it in the buttermilk mixture, then the flour mixture, repeating for a double coating.
Fry the chicken in peanut oil at 350°F (175°C) for 5-6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Drain on paper towels.
Assemble the sandwich by toasting brioche buns with butter, adding fried chicken, pickles, and optional toppings.

Notes

Double coating ensures extra crispiness, maintain oil temperature at 350°F, let chicken rest 5 minutes after frying, air fryer alternative: cook at 375°F for 12-15 minutes.

Author: Anna Gomez
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: Per Serving
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 6g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg

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