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Chick-fil-A Spicy Chicken Sandwich

Chick-fil-A Spicy Chicken Sandwich - recipe card
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A homemade version of the fast-food classic featuring a juicy, spicy chicken breast marinated in pickle brine and buttermilk, then double-breaded and fried until golden and shatteringly crisp. Served on a soft brioche bun with pickles, this sandwich delivers the same heat and crunch as the original, with a tangy finish.

Ingredients

Scale
  • 4 boneless, skinless chicken breast halves (about 6 oz each)
  • 1 cup dill pickle juice (from jar of dill pickles)
  • 1 cup buttermilk
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 tablespoons powdered sugar
  • 1 tablespoon paprika
  • 2 teaspoons cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 soft brioche hamburger buns, split and lightly toasted
  • 8 dill pickle slices (from same jar used for brine)
  • Peanut oil (or canola oil, enough for frying, about 4 cups)
  • 2 tablespoons mayonnaise (optional, for bun spread)

Instructions

  1. Pound each chicken breast between two sheets of plastic wrap to an even thickness of about 1/2 inch. This ensures uniform cooking and mimics the original filet shape. Place the pounded chicken in a large zip-top bag or bowl.
  2. Pour the dill pickle juice over the chicken, seal the bag or cover the bowl, and refrigerate for at least 3 hours, or up to 8 hours. The brine tenderizes the meat and infuses it with tangy flavor, replicating Chick-fil-A’s signature taste.
  3. In a shallow bowl, whisk together the buttermilk and egg until fully combined. Set aside. In a separate wide, shallow dish, combine the flour, cornstarch, powdered sugar, paprika, cayenne, garlic powder, onion powder, kosher salt, and black pepper. Whisk thoroughly.
  4. Fill a heavy-bottomed Dutch oven or deep skillet with 2 inches of peanut oil. Heat over medium-high heat until the oil reaches 350°F (177°C) on a deep-fry thermometer. Maintain temperature between 325-350°F (163-177°C) during frying.
  5. Remove the chicken from the pickle brine and pat dry with paper towels. Discard the brine. Working one piece at a time, dip the chicken into the buttermilk mixture, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing firmly to adhere. Shake off excess flour.
  6. Dip the floured chicken back into the buttermilk mixture, then into the flour mixture again for a double coating that creates an extra crispy crust. Place the breaded chicken on a wire rack set over a baking sheet.
  7. Carefully lower two pieces of chicken into the hot oil using tongs. Fry undisturbed for 4 minutes, then flip and fry for another 3-4 minutes, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The crust should be deep golden brown and crunchy.
  8. Transfer the cooked chicken to a wire rack set over a baking sheet to drain. Do not place on paper towels, as the steam will soften the crust. Repeat with remaining chicken, allowing the oil to return to 350°F (177°C) between batches.
  9. While the chicken rests, toast the cut sides of the brioche buns in a dry skillet over medium heat for about 1 minute, until lightly golden. Alternatively, toast them under the broiler for 30 seconds, watching carefully.
  10. If using mayonnaise, spread about 1/2 tablespoon on the cut side of each top bun. Place two pickle slices on the bottom bun of each sandwich.
  11. Place a fried chicken breast on top of the pickles on each bottom bun. Cap with the top bun. Serve immediately, while the chicken is hot and the crust is still crispy.
  12. For the best texture, eat the sandwiches within 10-15 minutes of frying. If you must hold them, keep them on a wire rack in a 200°F (93°C) oven for up to 30 minutes, though the crust will soften slightly.

Notes

Storage: Fried chicken is best fresh, but leftover breaded chicken can be stored in an airtight container in the fridge for up to 2 days. To reheat and restore crispiness, place the chicken on a wire rack over a baking sheet and heat in a 400°F (204°C) oven for 6-8 minutes, flipping once, until internal temperature reaches 165°F (74°C). Avoid microwaving, which makes the crust soggy. Buns can be stored separately and toasted fresh. The unbreaded, brined chicken can be frozen in the pickle juice for up to 1 month; thaw overnight in the fridge before breading and frying.

Nutrition

Keywords: Chick-fil-A spicy chicken sandwich recipe, copycat Chick-fil-A sandwich, spicy chicken sandwich, buttermilk fried chicken, pickle brine chicken, homemade fast food recipe, crispy spicy chicken, Southern fried chicken sandwich, weeknight dinner, fried chicken sandwich

Find it online: https://copycatkitchenco.com/chick-fil-a-spicy-chicken-sandwich/