Copycat Chicken Sandwich (Better Than the Drive-Thru!)
You know that chicken sandwich. The one with the perfectly seasoned, crispy chicken breast on a soft buttered bun with those tangy little pickle chips. The one that people wait in long drive-thru lines for every single day. That one that started a whole chicken sandwich craze. Well fam, today I’m showing you how to make it right at home, and I promise you it tastes just as good (if not BETTER) than the original!
The secret to nailing this sandwich is all in the brine. That pickle juice brine is what gives the chicken that signature tangy, juicy flavor that you just can’t get any other way. Once you learn this trick, you won’t believe how close to the real thing this tastes. Your family is going to flip when they take that first bite!
If you want an extra kick, Try My Spicy Chicken Sandwich
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Recipe Overview
- Prep: 20 min (plus 3 hours brining)
- Cook: 8 min
- Total: 3 hours 28 min
- Servings: 4
- Cuisine: Southern, American
- Course: Main
Why You’ll Love This Recipe
This copycat chicken sandwich is everything you love about the original, made fresh in your own kitchen. The pickle juice brine gives the chicken that iconic tangy flavor while keeping it incredibly juicy on the inside. The seasoned flour coating fries up perfectly crispy every time, and you get that golden crunch with every single bite. It’s simple enough for a weeknight dinner but impressive enough to serve at a cookout. Plus, you can make as many as you want without sitting in a drive-thru line, and your kitchen is open on Sundays too!
Ingredients You’ll Need
- For the Pickle Brine:
- water
- pickle juice
- salt
- sugar
- For the Chicken:
- Thinly sliced chicken breast fillets (about 4 pieces)
- For the Egg Wash:
- eggs
- milk
- For the Seasoned Flour:
- all-purpose flour
- powdered milk
- baking powder
- salt
- sugar
- paprika
- black pepper
- cayenne pepper
- Accent seasoning
- For Serving:
- Hamburger buns
- Dill pickle chips
- Peanut oil for frying
Tools You Will Need
- Large mixing bowl for the brine
- Medium mixing bowl for the flour mixture
- Shallow dish for the egg wash
- Deep fryer or heavy-bottomed pot
- Kitchen thermometer
- Tongs
- Paper towels for draining
Video Tutorial
HOW TO MAKE THE BEST COPYCAT CHICKEN SANDWICH
Step 1: Make the Pickle Brine
In a large bowl, add your 4 cups of water, 1 and 1/2 cups of pickle juice, 1/3 cup of salt, and 1/4 cup of sugar. Mix everything together until the salt and sugar are fully dissolved. This brine is the real secret to getting that signature flavor, so don’t skip it!
Step 2: Brine the Chicken
Add your thinly sliced chicken breast fillets to the brine. Make sure each piece is fully submerged. Cover the bowl and refrigerate for 3 hours. I know it takes a little patience, but this step is what makes the chicken so tender and flavorful. That pickle juice works magic on the meat!
Step 3: Mix the Seasoned Flour
While your chicken is brining, go ahead and get your flour mixture ready. In another bowl, combine the all-purpose flour, powdered milk, and baking powder. Then add your salt, sugar, cayenne pepper, and paprika. Finish it off with the Accent seasoning and black pepper, then mix everything together really well. Set this aside until your chicken is ready.
Step 4: Prepare the Egg Wash
In a separate shallow dish, mix together the milk and eggs until they are well combined. This is your dipping station, so make sure there are no streaks of egg left. You want a smooth, even wash for that perfect coating.
Step 5: Remove the Chicken from the Brine
After 3 hours, remove the chicken from the refrigerator. Take each piece out of the brine and pat them completely dry with paper towels. Getting the chicken dry is important because it helps the coating stick and gives you that crispy result.
Step 6: Dredge in the Egg Wash
Take each piece of chicken and dredge it into the milk and egg mixture first. Make sure every part of the chicken is coated evenly. This layer is what helps the seasoned flour cling to the meat.
Step 7: Coat in the Seasoned Flour
Move the chicken from the egg wash right into your seasoned flour mixture. Once the chicken is in the flour, firmly pat it down to make sure the flour is really adhering to the chicken. You want a nice thick, even coating that won’t fall off during frying.
Step 8: Shake Off the Excess
Gently shake off any excess flour from each piece. You want an even coating, not clumps of flour hanging off. Set the coated chicken aside on a plate or wire rack while you heat up your oil.
Step 9: Heat the Oil
Add your peanut oil to a deep fryer or heavy-bottomed pot. Heat the oil until it reaches 325 degrees. Use a kitchen thermometer to make sure you’re at the right temperature. Peanut oil is what gives this sandwich that authentic flavor and it has a high smoke point, so it’s perfect for frying.
Step 10: Fry the Chicken
Carefully lower your coated chicken into the hot oil. Fry for 8 minutes until the chicken is golden brown and cooked all the way through. Don’t overcrowd the fryer because that will drop the oil temperature and your chicken won’t get that beautiful crispy crust.
Step 11: Assemble Your Sandwich
Place your perfectly fried chicken on a soft hamburger bun and top it with dill pickle chips. That’s it! Simple, classic, and absolutely delicious. The pickles add that tangy crunch that makes this sandwich complete.
What to Serve With It
Chick-fil-A copycat sandwich is amazing all on its own, but if you want to make it a full meal, try serving it with some crispy waffle fries or seasoned curly fries on the side. A creamy potato salad pairs perfectly with the crispy chicken too Adding some mac and cheese for a real comfort food spread. And don’t forget a tall glass of sweet lemonade to wash it all down!
How to Store and Reheat
Store
When storing this fried chicken breast, use an airtight container. It is safe to store in the refrigerator for up to 3 days. Make sure to keep the chicken separate from the buns and pickles so everything stays fresh and nothing gets soggy.
HOW TO REHEAT
When you are ready to reheat your chicken, the oven or air fryer are my preferred options. Heat your chicken breast in the oven or airfryer to 375 degrees for about 7 minutes until it’s heated through and crispy again. Do not use the microwave because it will make your beautiful crispy coating turn soft and soggy. You worked too hard on that crunch to lose it in the microwave!
Pro Tips
Make sure your chicken breast fillets are sliced thin and even so they cook at the same rate. The thinner the fillet, the more it resembles the original sandwich. When you’re brining, don’t go longer than 4 hours or the chicken can get too salty. Always pat the chicken completely dry after brining because excess moisture is the enemy of a crispy coating. When you dredge in the flour, really press it in firmly so you get a thick, even crust. Keep your oil at a steady 325 degrees for the entire frying time. If the oil is too hot, the outside will burn before the inside cooks through. Peanut oil is the way to go for the most authentic flavor, but if you have a peanut allergy, vegetable oil works too. And toast your buns in a little butter for that extra special touch!
FAQ
You can, but the breast fillet gives you that classic texture and shape that makes it feel like the real deal. If you prefer thighs, just make sure they’re boneless and sliced to a similar thickness.
Save the juice from your next jar of dill pickles! You can also find pickle juice sold by itself at some grocery stores. The pickle juice is really what makes this recipe special, so I don’t recommend skipping it.
Accent is a flavor enhancer made from MSG. It adds a savory depth to the seasoning that takes the chicken to another level. You can find it in the spice aisle of most grocery stores. If you prefer not to use it, you can leave it out, but it does make a difference.
Yes! Spray the coated chicken with cooking spray and air fry at 375 degrees for about 12 to 14 minutes, flipping halfway through. The texture won’t be exactly the same as deep frying, but it’s still delicious and a lighter option.
The brining time allows the pickle juice, salt, and sugar to fully penetrate the chicken. This is what gives the meat that juicy, flavorful, slightly tangy taste that you recognize from the original. Rushing this step means missing out on the best part of the whole recipe!
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Copycat Chicken Sandwich Recipe | Crispy Fried Chicken on a Bun
Ingredients
- 4 cups water
- 1 – 1/2 cups pickle juice
- 1/3 cup salt
- 1/4 cup sugar
- 4 Thinly sliced chicken breast fillets
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 2 tablespoons powdered milk
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 – 1/2 teaspoons sugar
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Accent seasoning
- Peanut oil for frying
- Hamburger buns
- Dill pickle chips
Method
- Combine water, pickle juice, salt, and sugar in a large bowl. Mix well.
- Add chicken breast fillets to the brine, cover, and refrigerate for 3 hours.
- In a separate bowl, combine flour, powdered milk, baking powder, salt, sugar, paprika, black pepper, cayenne pepper, and Accent. Mix well and set aside.
- In a shallow dish, whisk together the milk and eggs until well combined.
- Remove chicken from brine and pat completely dry.
- Dredge chicken in the egg wash, then coat in the seasoned flour mixture. Firmly pat the flour onto the chicken.
- Shake off excess flour and set aside.
- Heat peanut oil to 325 degrees in a deep fryer or heavy pot.
- Fry chicken for 8 minutes until golden brown and cooked through.
- Serve on hamburger buns topped with dill pickle chips.
