CopyCat Chick-Fil-A Sandwich Recipe

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When I was in college, my husband introduced me to every fast food restaurant that exists. And he introduced me to all of his favorite entrees and side dishes at each restaurant. On a college budget, he wined and dined me at fast food restaurants. Once we graduated and got married, we stopped going to fast food restaurants. We had decided not to eat at as many fast food restaurants and I finally convinced him that every now and then this girl needs a date night at a nicer restaurant versus being served in a paper bag. (Don’t get me wrong - I love frugal date nights!)

Now we only eat at one fast food restaurant. Chick-Fil-A. The problem is that paying for two adults and one child is not cheap! So we don’t go there very often. So when I found this CopyCat Chick-Fil-A Sandwiches recipe, I was all about it. I wanted to try it and see if it would come close to the original sandwich that we love so much. It is really good!

I made two versions of this sandwich. Fried and baked. Because I used coconut oil with the fried chicken, I found it to have a slight coconut flavor. Next time I may try a different type of oil. The baked version was really tasty. I will make the baked version again for sure!

My chicken is marinading and everything is prepped and ready to cook!

The marinated & floured chicken ready to be put in oven.

The finished product! Honestly, this chicken is so good you don’t need to put it on a bun! It would go perfectly on a salad or even eaten by itself!

CopyCat Chick-Fil-A Sandwich Recipe

Ingredients

4 chicken breasts, flattened with a meat mallet and cut in half
1 cup of pickle juice
1 ¼ tsp of paprika
salt/pepper
½ cup white flour
½ cup whole wheat flour
¾ tsp of dry mustard
¼ tsp of baking soda
¾ tsp of paprika
½ tsp of garlic salt
1 tbsp of powdered sugar
2 eggs
¼ - ½ cup of milk
cooking spray and/or olive oil and/or coconut oil

Directions

1. Marinate the chicken. Flatten the chicken and cut it in half, sprinkle with salt, pepper and paprika. Place in a bag and seal with 1 cup of pickle juice (I split mine up into 2 bags). Leave marinade on for at least 4 hours up to overnight.

2. Prepare dredge station. Whisk eggs and milk in a bowl. In another dish mix flours, mustard, baking soda, paprika and garlic salt. Dredge chicken in egg mixture, thoroughly coating it, then dredge it in the flour mixture until it is also well coated.

I made both baked and fried chicken, so there are two directions to follow below.

3. For baked chicken: preheat the oven to 450. The directions I was following said to spray the chicken with olive oil, but I didn’t have a sprayer. I instead poured some olive oil onto a plate and dipped the flour-coated chicken into the oil on both sides. Once dipped, place it on a sprayed wire rack on top of a baking sheet. Bake for 12-14 minutes, flip over, and bake for another 12-14 minutes.

4. For fried chicken: heat up oil in a pan (I used coconut oil because of it’s durability in high heat, but you could use any oil you’re comfortable with). Make sure there’s enough oil throughout the duration of the cooking. Cook each flour-coated chicken in a oil heated pan until the chicken is no longer pink on each side.

5. When chicken is done (either the baked or fried or both) let it rest. If you so desire, butter some bread and toast it in the oven or sauté pan for a few minutes. Then place the chicken on the bun along with your 2-3 pickles. Feel free to add lettuce, tomatoes, and whatever else you desire.

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This recipe is adapted from Food Babe and Washington’s Green Grocer