Chick Fil A Spicy Chicken Sandwich
This copycat version nails everything you love about the original: a juicy, well-seasoned chicken breast with a craggy, golden crust, the right amount of fiery heat, and those tangy dill pickles sandwiched between a buttery toasted bun.
Equipment
- Dutch oven or deep heavy-bottomed pot
- Deep fry thermometer - non-negotiable for consistent results
- Two large shallow bowls or baking dishes - for the dredging station
- Wire cooling rack set over a baking sheet - for resting the fried chicken
- Tongs or a spider strainer - for safely lowering chicken into hot oil
- Meat mallet or heavy rolling pin - for pounding chicken to even thickness
- Cutting board
- Sharp knife
- Paper towels - for draining
- Cast iron or nonstick skillet - for toasting the buns
- Instant-read thermometer - for checking internal temperature
- Zip-top bag or medium bowl - for marinating
Ingredients
For the Chicken and Marinade
- 2 boneless, skinless chicken breasts - large, about 1.5 lbs / 680g total
- 1 cup dill pickle juice - 240ml, from a jar of dill pickles
- 1/2 cup whole milk - 120ml
- 1 large egg
- 1 tablespoon hot sauce - such as Frank's RedHot or Texas Pete
For the Spiced Breading
- 1 cup all-purpose flour - 125g
- 2 tablespoons powdered sugar
- 1 teaspoon cayenne pepper - add up to 2 teaspoons for extra heat
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
For Assembly
- peanut oil - for frying, about 2 inches / 5cm deep in the pot
- 4 brioche buns
- 2 tablespoons unsalted butter - for toasting the buns
- 8 dill pickle chips - to 12, for topping
Instructions
- Slice each chicken breast in half horizontally to create 4 thinner cutlets about 1/2 inch thick. Pound any uneven pieces between plastic wrap until uniform thickness.
- Place chicken cutlets in a zip-top bag or bowl and pour pickle juice over them, ensuring all pieces are submerged. Cover and refrigerate for at least 1 hour, up to 4 hours.
- In a large shallow bowl, whisk together flour, powdered sugar, cayenne, paprika, chili powder, garlic powder, onion powder, mustard powder, salt, black pepper, and baking powder until thoroughly combined.
- In a separate shallow bowl, whisk together the egg, milk, and hot sauce until smooth and fully combined.
- Remove chicken from marinade, drain off pickle juice, and pat each cutlet thoroughly dry with paper towels on both sides and all edges.
- Working one piece at a time, dip chicken into egg wash, letting excess drip off. Transfer to flour mixture and press firmly, coating all surfaces. For extra crunch, repeat the egg wash and flour dredge one more time.
- Pour peanut oil into a Dutch oven to a depth of 2 inches and heat to 350°F (175°C), using a deep-fry thermometer to monitor the temperature.
- Carefully lower one or two breaded cutlets into the hot oil, frying for 3-4 minutes per side until deep golden-brown and internal temperature reaches 165°F (74°C). Drain on a wire rack.
- Melt butter in a skillet over medium heat and toast the brioche buns cut-side down for 1-2 minutes until golden and slightly crispy.
- Place one fried chicken cutlet on each toasted bottom bun, top with 2-3 dill pickle chips, and cover with the top bun. Serve immediately while hot and crispy.
Notes
- Don't skip the marinade: Even a one-hour soak in pickle juice makes a significant difference in tenderness and flavor. 2-4 hours is even better, but don't exceed 6 hours or the acid will break down the meat texture.
- Pat chicken completely dry: Moisture is the enemy of a crispy crust. Take extra time to thoroughly dry each cutlet before breading.
- Maintain oil temperature: Use a thermometer throughout frying. Fry in small batches and let oil recover between each batch to prevent greasy chicken.
- Use a wire rack for resting: Resting fried chicken on paper towels traps steam and makes the bottom soggy. A wire rack keeps the crust crispy on all sides.
- Press flour into the chicken: Don't just sprinkle it on. Press firmly, pack it in, and repeat the dredging process for a thick, craggy crust.
- Assemble right before serving: The crust starts absorbing moisture from the pickles immediately, so put sandwiches together only when you're ready to eat.
- Adjust the heat level: For milder chicken, reduce cayenne to 1/2 teaspoon. For serious heat, increase to 2 teaspoons and add a pinch of white pepper.
- Storage: Store leftover fried chicken in an airtight container for up to 3 days. Reheat in a 375°F oven for 10-12 minutes to restore crispiness. Avoid microwaving.