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–+ servings
featured copycat chick fil a sandwich.
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4.62 from 67 votes

Copycat Chick-fil-A Chicken Sandwich Recipe (Fried or Air Fried)

Picture this – it’s a Sunday afternoon, and all you’re craving is your favorite fried chicken sandwich from Chick Fil A. What are you to do?! Make this easy copycat recipe, of course!
Prep Time15 minutes
Cook Time45 minutes
Marinade Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 4 sandwiches
Calories: 579kcal
Author: Becky Hardin

Equipment

  • Cast Iron Skillet for Stovetop method
  • Air Fryer for Air-frying method

Ingredients

For the Chicken:

  • 2 boneless, skinless chicken breasts halved*
  • 1½ cups buttermilk divided**
  • ½ cup dill pickle juice from a jar of pickles
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tablespoon powdered sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground paprika
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 cup peanut oil for frying***

For Assembly:

Instructions

Prep the Chicken:

  • Halve each chicken breast horizontally to create two thinner fillets. Place each chicken breast fillet between two pieces of plastic wrap and set on a cutting board. Use a meat mallet to pound them to ½-inch thickness.
    2 boneless, skinless chicken breasts
    two raw chicken breasts between two pieces of plastic wrap.
  • In a large plastic zip-top bag, add ½ cup buttermilk and the pickle juice. Seal and shake, then add chicken. Place in the refrigerator and marinate for at least 30 minutes. Drain well.
    1½ cups buttermilk, ½ cup dill pickle juice
    placing raw chicken breasts in a pickle juice and buttermilk marinade in a zip-top bag, overlaid with text "MARINATE".
  • In a shallow baking dish, whisk together the remaining buttermilk and the egg.
    1 large egg
    egg mixture in a dish.
  • In a clean plastic zip-top bag, combine flour, sugar, salt, paprika, pepper, onion powder, and garlic powder. Seal and shake well.
    1 cup all-purpose flour, 1 tablespoon powdered sugar, 2 teaspoons kosher salt, 1 teaspoon ground paprika, 1 teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder
    seasoned flour in a zip-top bag.
  • Place the chicken in the bag and shake to coat.
    coating raw chicken breasts in seasoned flour in a zip-top bag.
  • Dredge each piece through the egg-milk mixture.
    dredging a flour-coated raw chicken breast through egg in a dish.
  • Then, return the chicken to the bag and coat well. Shake the excess flour off of each piece and allow them to rest on a metal cooling rack.
    dipping a flour-and-egg-coated raw chicken breast in seasoned flour in a zip-top bag.

Pan-Frying Instructions:

  • Heat 1 cup peanut oil in a large skillet over medium-high heat.
    1 cup peanut oil
    pouring peanut oil into a cast iron skillet overlaid with text "PEANUT OIL".
  • Working in batches, add the chicken pieces to the skillet and cook until evenly golden and crispy, about 5-6 minutes, flipping once.
    frying breaded chicken breasts in oil in a cast iron pan.
  • Transfer to a paper towel-lined plate to drain.
    fried breaded chicken breasts in a cast iron pan.

Air-Frying Instructions:

  • Spray the inside of an air fryer basket with cooking oil, then preheat it to 350°F.
    spraying cooking spray into an air fryer basket, overlaid with text "COOKING SPRAY".
  • Place chicken in a single layer inside the air fryer basket, working in batches if needed. Lightly spray the chicken with cooking oil or brush with peanut oil.
    two raw breaded chicken breasts in an air fryer basket sprayed with cooking spray, overlaid with text "COOKING SPRAY".
  • Air fry the chicken for 6 minutes. Carefully flip the chicken, spray with additional cooking oil, and fry for 6 more minutes.
  • Increase the temperature of the air fryer to 400°F. Continue cooking for 4-8 minutes, until the chicken is crispy and 165°F internally.
    two breaded air fried chicken breasts in an air fryer basket.

Serve:

  • Place a piece of chicken on each bun. Top with sauce, pickles, and any other toppings you desire.
    4 hamburger buns, dill pickle slices, Chick Fil A sauce
    three-quarters view of a copycat chick fil a sandwich on a white plate with pickle slices, waffle fries, and chick fil a sauce.

Video

Notes

*Boneless, skinless chicken thighs also work.
**In place of the buttermilk, you can use milk and ¼ cup of lemon juice. 
***I think peanut oil is the perfect oil for frying (it has a high smoke point!), but canola or vegetable also work.
Prep and Serving Tips:
  • Pound the chicken thin, or it won't cook evenly. 
  • The keys to that authentic Chick-fil-A flavor are the dill pickle brine and the powdered sugar; don't skip either of them!
  • For a spicy version, add a dash of cayenne powder to the seasoning mix.
  • Let the chicken rest 5-10 minutes on a rack after dredging to help the coating adhere better.
  • Properly cooked chicken should reach 165°F internally.
  • Lightly butter and toast buns in the skillet or oven for 1-2 minutes.
  • Serve with waffle fries, coleslaw, pickle chips, and plenty of Chick-fil-A sauce for dipping!
  • Nutritional information is for 1 fried chicken sandwich, and does not include pickles or Chick-fil-A sauce.
Frying Tips:
  • Use a thermometer to keep the oil between 325-350°F during frying. 
  • Don't overcrowd the pan; fry in batches if needed to avoid soggy chicken.
  • Let the fried chicken pieces drain on paper towels or a wire rack to avoid making it greasy.
Air Frying Tips:
  • While the traditional frying method is delicious, the air fryer method is also great, especially if you're looking for a bit of a healthier option.
  • Don’t stack the chicken, and leave space between pieces for air flow. Cook in batches if needed.
  • Be sure to lightly spray the breaded chicken with oil so it crisps up.
  • Increase the temperature at the end for extra crispy chicken.
Storage: I recommend storing the chicken, buns, and toppings separately. Store the crispy chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. 

Nutrition

Serving: 1sandwich | Calories: 579kcal | Carbohydrates: 55g | Protein: 37g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 132mg | Sodium: 1462mg | Potassium: 685mg | Fiber: 2g | Sugar: 10g | Vitamin A: 501IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 4mg