Chick-fil-A Chicken Sandwich

Learn all the secrets behind Chick-fil-A’s legendary chicken sandwich. I’ll show you everything you need to know to recreate this iconic chicken sandwich at home even better than Chick-fil-A! And we’ll do it all with ingredients available at ANY Walmart!

Download the full recipe document here:

Chick-fil-A Chicken Sandwich Recipe Document

Recipe

Ingredients:

Boneless, skinless chicken breasts, split and sectioned into 4-ounce (115-gram) filets

Hamburger buns (preferably brioche)

Butter

Dill pickles

Chicken brine (recipe below)

Seasoned coater (recipe below)

Milk wash (recipe below)

Peanut oil

Directions:

1. Remove tenderloin and split chicken breasts into 4-ounce filets
2. Place chicken in chicken brine for 6-8 hours
3. Remove the chicken and dry it off with paper towels
4. Heat oil to 325 degrees F (165 C)
5. Butter the top and bottom bun and toast over medium heat, set aside
6. Dip chicken in milk wash, shake off excess
7. Press chicken into the seasoned coater, pressing down with your heel, flattening the breast
8. Fry chicken for at least 4 minutes (CFA does 4 minutes, 20 seconds, heh), you may need to adjust the time to your preference
9. Remove chicken to a wired rack and allow to cool for a couple of minutes
10.  Place 2 dill pickles on the bottom bun
11. Place chicken on the bottom bun and top with an additional bun
12. Enjoy! 

Chicken Brine

Enough for 6-8 sectioned filets + 2 tenderloins

Ingredients:

¼ cup + 2 tsp Morton’s coarse Kosher salt (67.2 grams) 

Note on different salts: 

¼ cup + 2 tsp Morton’s coarse Kosher salt (67.2 grams) 

If using regular table salt, use 3 tbsp + 2 ¼ tsp (67.5 grams)

If using Diamond Brand Kosher salt, use ½ cup (67 grams)

If weighing salt, keep the same weight (67 grams) 

½ cup (96 grams) granulated sugar

1 Tbsp (12 grams) MSG

2 tsp (6 grams) paprika 

¼ tsp (½ grams) coarse ground black pepper 

1 tsp (5 grams)  mustard powder

1 liter (1000 ml) or (4 cups + 3 tbsp + 2 tsp) water

Directions:

Mix all dry ingredients. Add water and stir until salt and spices are dissolved in water. Set aside.

For optimal results, brine split chicken breasts for 6-8 hours. 

Seasoned Coater 

(for 3-4 sectioned filets from 1 breast + 1 tenderloin)

Ingredients:

1 cup (120 gram) all-purpose flour

1 tbsp + 1 tsp (15 gram) granulated sugar 

¾ tsp + 1 pinch (4.5 gram) Morton’s coarse Kosher salt

Note on different salts: 

If using regular table salt, use ¾ tsp (4.5 grams)

If using Diamond Brand Kosher salt, use 1 ½ tsp (4.5 grams)

If weighing salt, keep the same weight (4.5 grams) 

1 tsp (4 grams) MSG

1 Tbsp + 1 tsp (11 gram) non-fat milk powder

¾ tsp (3.5 gram) baking powder

1/4 tsp (½ gram) white pepper

1 tsp mustard powder (5 grams)

Pinch cayenne

2-3 tbsp milk wash

Directions:

Mix all ingredients and sift to remove any clumps of flour or spice. 

Before using, drizzle 2 tbsp milk wash into the flour mixture and mix in and crumble it with your hands. This will make the crispest crust possible. 

Seasoned Coater 

Double batch (for 6-8 sectioned filets from 2 breasts + 2 tenderloins)

Ingredients:

2 cups (240 gram) all-purpose flour

2 tbsp + 2 tsp (30 gram) granulated sugar 

1 ¾ tsp + 1 pinch (9 grams) Morton’s coarse Kosher salt

Note on different salts: 

If using regular table salt, use 1 ½ tsp (9 grams)

If using Diamond Brand Kosher salt, use 1 tbsp (9 grams)

If weighing salt, keep the same weight (9 grams) 

2 tsp (8 gram) MSG

2 Tbsp + 2 tsp (22 gram) non-fat milk powder

1 ½ tsp (7 gram) baking powder

½ tsp (1 gram) white pepper

2 tsp mustard powder (10 grams)

2 pinch cayenne

4-6 tbsp milk wash

Directions:

Mix all ingredients and sift to remove any clumps of flour or spice. 

Before using, drizzle 4 tbsp milk wash into the flour mixture and mix in and crumble it with your hands. This will make the crispest crust possible. 

Milk Wash

Ingredients:

1 cup milk (236 ml) reconstituted from nonfat milk powder or 1 cup skim milk

2 eggs

Directions:

Whisk eggs into the milk until the mixture is totally homogenous. Set aside and refrigerate if making in advance. 

Special note:

Add 2 eggs per cup of milk. If making a double batch with 2 cups milk, add 4 eggs. 

Amazon ingredient affiliate links:

Morton’s Kosher salt: https://geni.us/KZWF3

Diamond Brand Kosher salt: https://geni.us/PiO2h

Granulated sugar: https://geni.us/UWud7AM

MSG (Accent brand): https://geni.us/8eu8

Paprika: https://geni.us/CRKW

Coarse ground black pepper: https://geni.us/PQeBv

Mustard powder: https://geni.us/T9IHqne

All Purpose flour: https://geni.us/DuYfC3

Nonfat milk powder: https://geni.us/nHlFI8

Baking powder: https://geni.us/Yj8LF

White pepper: https://geni.us/ZMEiegw

Cayenne pepper: https://geni.us/CS4wSYs

Peanut oil: https://geni.us/hafXV1V

Chick-fil-A sauce: https://geni.us/qS2pX

Vlasic hamburger dill chip pickles: https://geni.us/7FlU6K

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com