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Chick-Fil-A Sandwich

American · Lunch · Medium

Chick-Fil-A Sandwich

Total
1 hr 2 min
Prep
50 min
Serves
2
Calories
630
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Pickle-brined chicken fries in a lightly sweet, seasoned flour crust, then lands on a toasted bun with crisp dill pickle slices.

A short pickle-juice soak gives the chicken in a Chick-Fil-A Sandwich its tangy seasoning. Powdered sugar helps the flour coating brown, while paprika and a little cayenne add warmth without making the sandwich fiery.

Slice one large breast into two even cutlets and pound thick spots flat. Thin, consistent pieces cook through before the coating darkens; keep the frying oil steady between additions.

CrispySavoryTangyComfort FoodNut-freeHigh-protein

Method

  1. Slice the chicken breast horizontally into two cutlets and pound to an even 1/2 inch thickness. Refrigerate in the pickle juice for , then drain and pat dry.

  2. Whisk the egg and milk in a shallow bowl. In another bowl mix the flour, powdered sugar, paprika, salt, black pepper, garlic powder, celery salt and cayenne pepper.

  3. Dip each cutlet in the egg mixture, let the excess drip off, then press firmly into the seasoned flour to coat both sides. Discard the leftover wet coating ingredients.

  4. Heat the vegetable oil in a 10-inch skillet to 350°F (175°C). Fry the chicken for per side until golden and 165°F at the thickest point. Drain on a rack.

  5. Toast the cut sides of the burger buns in a dry skillet over medium heat for until lightly golden. Fill each bun with a chicken cutlet and two dill pickle slices.

Forkue tips

  • Do not leave thin cutlets in pickle juice overnight; a long acidic soak can make the surface soft and overly salty.

Storing and reheating

Refrigerate chicken separately from buns and pickles for up to 3 days. Reheat on a rack at 375°F (190°C) until hot and crisp, then assemble fresh.

Kitchen gear

Large skilletTop picks on AmazonInstant read thermometerTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

630Calories
48gProtein
58gCarbs
23gFat

Chick-Fil-A Sandwich: FAQ

Can I use chicken thighs?

Yes. Use two boneless thighs and flatten thick areas, then fry until the thickest part reaches the same poultry temperature.

Why does the coating fall off?

Wet brined chicken and excessive handling can loosen it. Pat the cutlets dry, let excess egg drip away and turn only after the first side has set.

How do I store and reheat Chick-Fil-A Sandwich?

Refrigerate chicken separately from buns and pickles for up to 3 days. Reheat on a rack at 375°F (190°C) until hot and crisp, then assemble fresh.

How long does Chick-Fil-A Sandwich take?

About 1 hr 2 min in total: 50 min prep and 12 min cooking.

What do I need to make Chick-Fil-A Sandwich?

The key ingredients are chicken breast, pickle juice, egg, milk, all-purpose flour and paprika, plus pantry basics.

Any tips for Chick-Fil-A Sandwich?

Do not leave thin cutlets in pickle juice overnight; a long acidic soak can make the surface soft and overly salty.

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