Copycat Chick-fil-A Spicy Chicken Sandwich

Name: Copycat Chick-fil-A Spicy Chicken Sandwich
Cook time: 30 min
Total time: 30 min
Yield: 4–6 servings
Cuisine: American
Ingredients: 4–6 chicken breasts (see notes about size and portioning); 1 1/2 cups dill pickle juice (juice from one 16-ounce jar); 2 teaspoons cayenne pepper (for brine); 1 teaspoon ground white pepper (for brine); 1 teaspoon paprika (for brine); 1 teaspoon mustard powder (for brine); 1 teaspoon garlic powder (for brine); 1 cup all-purpose flour; 1 tablespoon white sugar; 2 teaspoons kosher salt; 2 teaspoons MSG (optional); 1/2 teaspoon baking powder; 1 1/2 teaspoons paprika (for coater); 1 teaspoon white pepper (for coater); 2 teaspoons cayenne pepper (for coater); 1 teaspoon mustard powder (for coater); 1 1/2 teaspoons coarse ground black pepper; 1 cup whole milk; 2 large eggs; 6–8 cups peanut oil (for frying), or another high-smoke-point oil

main course · American

Credit: dishwithdrew

A homemade version of Chick-fil-A's spicy chicken sandwich: chicken breasts brined in pickle juice and coated in a seasoned flour blend, then fried to a crisp golden exterior.

Added Apr 21, 2026

CookCook time

30 min

ServingsServings

4–6 servings

Ingredients

4–6 chicken breasts (see notes about size and portioning)

1 1/2 cups dill pickle juice (juice from one 16-ounce jar)

2 teaspoons cayenne pepper (for brine)

1 teaspoon ground white pepper (for brine)

1 teaspoon paprika (for brine)

1 teaspoon mustard powder (for brine)

1 teaspoon garlic powder (for brine)

1 cup all-purpose flour

1 tablespoon white sugar

2 teaspoons kosher salt

2 teaspoons MSG (optional)

1/2 teaspoon baking powder

1 1/2 teaspoons paprika (for coater)

1 teaspoon white pepper (for coater)

2 teaspoons cayenne pepper (for coater)

1 teaspoon mustard powder (for coater)

1 1/2 teaspoons coarse ground black pepper

1 cup whole milk

2 large eggs

6–8 cups peanut oil (for frying), or another high-smoke-point oil

Preparation

Trim each chicken breast: remove excess fat and, without fully butterflying, run your finger along the center seam and use your palms to spread the breast into a wider, even filet so it cooks evenly.

Make the brine: in a large bowl whisk together 1 1/2 cups dill pickle juice, 2 teaspoons cayenne pepper, 1 teaspoon ground white pepper, 1 teaspoon paprika, 1 teaspoon mustard powder, and 1 teaspoon garlic powder.

Add the prepared filets to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours.

While the chicken brines, mix the spicy coater: combine 1 cup all-purpose flour, 1 tablespoon white sugar, 2 teaspoons kosher salt, 2 teaspoons MSG (if using), 1/2 teaspoon baking powder, 1 1/2 teaspoons paprika, 1 teaspoon white pepper, 2 teaspoons cayenne pepper, 1 teaspoon mustard powder, and 1 1/2 teaspoons coarse ground black pepper in a large bowl. Mix thoroughly.

Make the milk & egg wash: in another bowl whisk together 1 cup whole milk and 2 large eggs until combined.

Preheat 6–8 cups peanut oil in a deep pot or Dutch oven to 325°F (use a digital thermometer). Maintain 325°F while frying.

When ready to fry, remove one filet from the brine and let excess liquid drip off briefly. Transfer the filet to the milk & egg wash and coat fully, then lift and allow excess wash to drip off.

Place the filet into the flour coater and generously coat all sides. Using the palm of your hand, press down firmly across the entire surface of the filet to compress slightly and help the coater adhere and create the textured crust.

Carefully place the coated filet into the 325°F oil. Fry for 5–8 minutes, depending on thickness, until the exterior is golden brown and the internal temperature reads 160°F. (Carryover cooking will bring the final temperature to 165°F.)

Remove the filet and drain on a wire rack (or paper towels). Repeat with remaining filets, keeping oil at 325°F and frying in batches as needed so pieces aren’t crowded.

Let filets rest briefly, then serve on toasted buns with dill pickle slices (and your preferred toppings).