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Eat More Copycat Chick-Fil-A Sandwiches
Posted by | Photo by Kelly Redfield

Eat More Copycat Chick-Fil-A Sandwiches

We want what we can't have. That includes a sandwich from Chick-Fil-A on Sunday. Here's the solution we've all been waiting for.

Many of us have experienced the following scenario– we wake up on a Sunday and crave one thing and one thing only: a Chick-fil-A sandwich. Some of us may unknowingly drive all the way to the fast-food chain, bellies hungry and screaming for the delicious, fried chicken on perfectly warm, buttered bread. We dream and drive only to find it is closed. Tears may ensue. I hear they call it the Sunday Sandwich Syndrome. Thankfully, a copy cat genius has given us the recipe to stop the tears. Follow these instructions, add your favorite condiments and you’ll never suffer from the sandwich syndrome again.

Prep time: 1 hour
Cook time: 10 minutes
Total time: 1 hour and 10 minutes

Servings: 2 sandwiches

Ingredients:

2 thin chicken breasts
1/4 cup pickle juice
1 egg
1/8 cup milk
1/2 cup flour
1 tablespoon powdered sugar
1/2 teaspoon garlic salt
1/2 teaspoon celery salt
1/2 teaspoon basil
1/4 cup peanut oil
2 buns
1 teaspoon paprika
Salt and pepper

Copycat ChickfilA

Photo by Kelly Redfield

Directions:

1. Put the chicken breasts in a plastic bag of pickle juice. You heard me right. The secret is pickle juice. Let it marinate for an hour.
2. Beat together an egg and milk
3. Mix together the flour, sugar, garlic salt, celery salt, basil, salt and pepper

Copycat ChickfilA

Photo by Kelly Redfield

4. Put the oil in a skillet on medium-high heat
5. Coat each chicken piece in the egg mixture. Coat again with the flour mixture

Copycat ChickfilA

Photo by Kelly Redfield

6. Fry each piece for 3-4 minutes per side. The chicken should look golden brown and cooked all the way through.

Copycat ChickfilA

Photo by Kelly Redfield

7. Dry the chicken on paper towels
8. Butter the sandwich buns

Copycat ChickfilA

Photo by Kelly Redfield

9. Assemble your sandwich, add your favorite condiments and eat more chicken on Sundays!

Copycat ChickfilA

Photo by Kelly Redfield

Tip #1: Canola oil, a more common type of oil, may be substituted for the peanut oil, but I recommend using peanut oil. I tried the recipe using both oils and found that the peanut oil gave it a better flavor.

Tip #2: Here’s a great kitchen hack I learned about sugar. If you only have granulated sugar, don’t go out and get a whole bag of powdered sugar just for this recipe. Just pulverize the same amount of sugar in a blender for 15 seconds.

0 61 85640 21 February, 2014 Cook, Featured February 21, 2014
Kelly Redfield

About the author

Kelly is a junior at UT studying nutrition. She has a passion for creative writing, running and healthy living. She chooses to wake up before sunrise and doesn't understand people who hate breakfast or coffee. Her dreams include running the Austin Marathon and becoming a registered dietitian or journalist. The way to her heart is a margarita with salt.

View all articles by Kelly Redfield

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61 comments

  1. Wyatt

    The recipe says “Mix together the flour, sugar, garlic powder, celery salt, basil, salt and pepper” but the picture below it clearly shows several powered ingredients that are not included in that list, including a reddish powder.

    Reply
  2. Bryan Roberts

    What kind of pickle juice do you prefer? Also, would deep frying work, or stick to the skillet?

    Thanks!!

    -Bryan

    Reply
    1. Kelly Redfield
      Post author
      Kelly Redfield

      Bryan-
      I used dill pickle juice! I have not tried any other juices yet. I’m sure others could work, but maybe just give the meat a slightly different flavor. I just used a skillet because I don’t have a deep fryer, but I believe using one with peanut oil would work great! Hope this helps!

      Reply
  3. Vijay

    Speaking of favorite condiments, do you have a line on how to make the “Honey Roasted BBQ Sauce” that I grab by the handful whenever I’m there? I don’t go often, and what I get varies, but I ALWAYS load up on that delicious nectar of the gods.

    Reply
    1. Kelly Redfield
      Post author
      Kelly Redfield

      Hello Zack!
      I understand your concern! I researched through the Food Network and Recipes.com to develop, test and serve the recipe in order to bring it to the attention of a college student population! I will be sure to check out Hilah’s website though! Thank you!

      Reply
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  7. Ruben

    I’m in the military and stuck in the Middle East for one year. As a guy who ate Chik-fil-a on a weekly basis, then had to quit cold turkey (since chik-fil-a hasn’t opened any stores here…I don’t blame them), I will definitely try this recipe. Thanks!!

    Reply
  8. Connie Dees

    It says to dip in egg and then into flour mixture “again”. Does that mean it should be flour, egg, then flour?

    Reply
    1. Kelly Redfield
      Post author
      Kelly Redfield

      Hey Connie! Sorry if the wording in that sentence is a little confusing. Dip/coat the chicken once in the egg mixture then once in the flour mixture! Hope this helps!

      Reply
  9. Tortilla86

    I’m thinking ground red pepper is the addition to the spicy chicken sandwich but am wondering if you know the recipe for that one.

    Reply
    1. Kelly Redfield
      Post author
      Kelly Redfield

      I have yet to try a recipe myself, but I hear a teaspoon of cayenne pepper and chili powder will make a spicy piece of chicken!

      Reply
    1. Kelly Redfield
      Post author
      Kelly Redfield

      I have yet to try a recipe myself, but I hear a teaspoon of cayenne pepper and chili powder will make a spicy piece of chicken!

      Reply
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  11. Barbara

    I find that the flour doesn’t provide the right consistency so what I do is take 2-3 tablespoons of the milk/egg mixture and add it to the flour mixture. Use your fingers to create crumbs. Chicken should be dipped firstin the milk/egg mixture then the flour. Pat it on if needed. After frying, what I do is place the chicken on a baking rack which I set into a baking tray. Stays crispy and oil drains well.

    Reply
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  13. marti

    Thanks for the recipe because even though I’m a Happy heterosexual I refuse to give business to that homophobic food chain so I’ve never tried it…can’t wait sounds yummy!

    Reply
  14. Anita

    Just a note…..In order to make sure coating “sticks” wait 30 minutes before frying. Just a little trick I learned…

    Reply
  15. Jennifer

    If you add a teaspoon of baking soda to dry mixture, the breading will be crisper. I have been doing that to my chicken fried steak and the breading is always crisp!

    Reply
  16. jenny

    I used all the tips and they turned out great! (Added about a tbsp of the egg/milk to flour mix to make it sort of crumbly, dipped the chicken in both, then patted flour to both sides of each breast before letting them sit for 20-30 min.)
    All I had to fry in was vegetable oil,but hubby and kid didn’t know the difference.
    I used one big chicken breast, pounded it flat and cut it into three before marinating it. It made three great sandwiches and an extra hunk of chicken. The amount of flour was perfect for that, after super-coating it.

    Also, making powdered sugar was new to me but so easy. Thanks for that!

    Reply
  17. PattiSca

    Where do you find “thin” chicken breasts, or did you do it yourself? Did you pound it then cut it? Slice it horizontally?

    Reply
  18. laf

    Hi,
    I live with a pregnant person in a land where Chick-fil-A does not exist, and she would like to know whether you have tried making your own Polynesian sauce at home. This is important to her.
    Any tips?

    Reply
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