Copycat Chick-fil-A Chicken Sandwich
Homemade copycat Chick-fil-A chicken sandwich recipe with anti-inflammatory ingredients and gut-friendly whole grains. Easy to make at home.
Ingredients
- 2 boneless, skinless chicken breasts (about 8 oz each)
- 1 cup whole milk
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 large eggs
- 3 tablespoons buttermilk
- 2 tablespoons avocado oil or light olive oil
- 2 whole wheat sandwich buns
- 2 tablespoons unsalted butter, softened
- 4 dill pickle chips
- 1 teaspoon honey
Instructions
- 1
In a medium bowl, whisk together 1 cup whole milk, 2 tablespoons kosher salt, and 1 tablespoon sugar until the salt and sugar dissolve completely.
- 2
Place the chicken breasts in a zip-top bag and pour the brine over them, ensuring they are fully submerged and removing as much air as possible.
- 3
Refrigerate the brined chicken for at least 4 hours, preferably overnight, to allow the flavors to penetrate and the meat to become tender and juicy.
- 4
Remove the chicken from the brine and pat it completely dry with paper towels, then set aside on a clean plate.
- 5
In a shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon black pepper, and 1 teaspoon salt, mixing well.
- 6
In another shallow bowl, whisk together 2 large eggs and 3 tablespoons buttermilk until well combined.
- 7
Dredge each chicken breast in the flour mixture, coating all sides evenly and shaking off excess flour.
- 8
Dip the floured chicken into the egg mixture, allowing excess to drip back into the bowl.
- 9
Dredge the chicken again in the flour mixture for a double-breaded coating, ensuring complete coverage for extra crispiness.
- 10
Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- 11
Carefully place the breaded chicken in the hot oil and cook for 6-7 minutes on the first side until golden brown and crispy.
- 12
Flip the chicken and cook for another 6-7 minutes on the second side until the internal temperature reaches 165°F and the exterior is deeply golden brown.
- 13
Remove the cooked chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
- 14
Lightly toast the sandwich buns in the skillet for 1-2 minutes until lightly golden, then spread 1 tablespoon of softened unsalted butter on each bun.
- 15
Assemble each sandwich by placing one chicken breast on the bottom bun, topping with 2 dill pickle chips, and closing with the top bun.
- 16
Serve immediately while the chicken is still warm and crispy.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour | 1/2 cup all-purpose flour + 1/2 cup whole wheat pastry flour | Whole wheat flour adds fiber and nutrients while maintaining a light, crispy texture when combined with all-purpose flour. |
| Avocado oil | Extra virgin olive oil or coconut oil | These oils have strong anti-inflammatory properties and polyphenols that benefit gut health compared to refined oils. |
| Regular white sandwich bun | Sprouted grain or 100% whole wheat bun | Sprouted and whole grain buns contain more fiber, digestive enzymes, and nutrients while having a lower glycemic impact. |
| Kosher salt in brine | Reduce to 1.5 tablespoons kosher salt | Lower sodium content reduces overall dietary sodium intake while still providing adequate salting for flavor development. |
| Buttermilk | Plain Greek yogurt mixed with 1 tablespoon lemon juice | Greek yogurt adds beneficial probiotics for gut health while providing the same acid needed for tenderizing the chicken. |
| Regular butter on bun | Ghee or clarified butter | Ghee is easier to digest, contains beneficial fatty acids, and reduces inflammatory compounds found in regular butter. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 2)
| Calories | 405 |
| Total Fat | 13g |
| Saturated Fat | 2g |
| Cholesterol | 62mg |
| Sodium | 840mg |
| Carbohydrates | 43g |
| Fiber | 5g |
| Sugar | 3g |
| Protein | 29g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
