Homemade Chick-Fil-A Chicken Sandwich
This recipe creates a crispy, juicy chicken sandwich inspired by Chick-Fil-A, featuring tender chicken cutlets with a flavorful seasoned crust and soft, buttery buns.
Servings: 4 servings
Ingredients
- 2 large chicken breasts sliced into 4 thin cutlets
- 1 cup milk (240 ml)
- 2 eggs
- 2 teaspoons smoked paprika
- 0.5 teaspoon cayenne powder
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 2 teaspoons salt
- 1 cup all-purpose flour (120 g)
- 2 tablespoons milk powder
- 1 teaspoon granulated sugar
- 1 teaspoon baking powder
- oil for frying (such as vegetable or canola oil)
- soft sandwich buns (your choice, lightly toasted)
- pickles (optional but highly recommended)
- butter (for toasting buns)
Instructions
- Slice each large chicken breast horizontally into two thin cutlets, making 4 pieces total.
- In a shallow bowl, whisk together the milk and eggs until fully combined. Add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of smoked paprika to the mixture. Submerge the chicken cutlets in the milk mixture, cover, and refrigerate for at least 30 minutes, or up to 4 hours.
- In another bowl, combine the flour, milk powder, sugar, baking powder, remaining salt, black pepper, smoked paprika, garlic powder, cayenne, and any leftover seasoning. Whisk to combine evenly.
- Remove each chicken cutlet from the marinade, allowing excess liquid to drip off. Dredge thoroughly in the flour mixture, pressing gently so the coating sticks well. Set aside on a wire rack or plate.
- Pour about 1-2 inches of oil into a deep skillet or frying pan. Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of flour into the oil—it should sizzle immediately.
- Carefully place the coated chicken cutlets in the hot oil, cooking 3-4 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Avoid overcrowding the pan.
- While the chicken fries, melt butter in another pan over medium heat. Toast the sandwich buns cut-side down until golden brown and slightly crispy.
- Spread your favorite condiments on the buns. Place the chicken cutlet on the bottom bun, add dill pickle slices, then cover with the top bun.
- Serve your chicken sandwich hot with your choice of sides like fries, coleslaw, or salad.
Equipment
- Deep Skillet or Frying Pan
- Wire Rack
- Shallow Bowl
- Mixing Bowl
- Whisk
- Thermometer
- Another Pan (for toasting buns)
Notes
Marinate longer up to 4 hours for juicier chicken but not longer to avoid mushiness. Use a wire rack to prevent sogginess after dredging. Maintain oil temperature at 350°F for crispiness. Fry in batches to avoid overcrowding. Lightly butter buns before toasting for extra richness. Use fresh pickles for authentic flavor. Variations include spicy version by adding cayenne or hot sauce, gluten-free flour substitute, grilled option, different buns, and dairy-free alternatives.