Chick-fil-A Spicy Chicken Sandwich
A reverse-engineered Chick-fil-A spicy chicken sandwich developed over 27 batches and six weeks of testing. The spicy version uses a three-pepper blend of paprika, white pepper, and cayenne applied in two stages: first as a seasoning rub directly on the brined chicken, then again in the seasoned coater. The seeding technique and nonfat milk powder in the breading produce the craggy, golden-brown crust. Fried in peanut oil at 325°F for approximately four minutes and served on a buttered, toasted bun with dill pickles.
Servings 4 servings
Calories 450kcal
Equipment
- 1 Deep Fryer Or use a heavy-bottomed pot with a thermometer
- 1 Glass Mixing Bowls For the brine
- 1 Wire Cooling Rack For resting fried chicken
- 1 Hefty Storage Gallon Bags For brining
- 1 Pyrex Glass Baking Dish For breading station
- 1 Glass Mixing Bowls For seasoned coater
- 1 Pyrex Glass Storage Containers For storing components
- 1 Kitchen Scale For weighing brine salt
- 1 Jeweler's Scale For small spice amounts
- 1 Anchor Glass Ramekins For spice prep
- 1 Whisk For brine and milk wash
- 1 Plastic Wrap For pounding chicken
- 1 Meat Mallet For pounding filets
- 1 Vacuum Sealer For freezing brined chicken
Ingredients
The Spicy Brine
- 3 tbsp + 2 1/8 tsp table salt
- 1 tsp white pepper
- 2 tsp paprika
- 1 tsp cayenne
- 1 tsp mustard powder
- 2 tsp garlic powder
- 1 liter water
The Spicy Seasoning Mixture
- 1/2 tsp table salt
- 1/4 tsp MSG
- 1/4 tsp white sugar
- 2 1/2 tsp paprika
- 1 1/2 tsp white pepper
- 1 1/2 tsp cayenne
- 1/2 tsp mustard powder
The Seasoned Coater
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 3/4 tsp table salt
- 1/2 tsp MSG
- 1 tbsp + 1 tsp nonfat milk powder
- 3/4 tsp baking powder
- 1 tsp paprika
- 1 tsp white pepper
- 1 tsp cayenne
- 1 tsp mustard powder
- 1/2 tsp coarse ground black pepper
The Milk Wash
- 1 cup nonfat milk powder Reconstituted into skim milk per package directions
- 2 large eggs Add 2 eggs per cup of milk
The Sandwich
- 4 boneless skinless chicken breasts Section into 4 oz filets. Each breast yields ~3 filets + 1 tenderloin
- 4 white hamburger buns
- 2 tbsp butter For toasting buns
- 8 dill pickle slices Kosher dill or hamburger dill. Not bread-and-butter
- peanut oil For deep frying. Vegetable or canola oil also works
Instructions
Make the Spicy Brine
- Add table salt, white pepper, paprika, cayenne, mustard powder, and garlic powder to a small bowl.
- Pour in 1 liter of water and whisk until the salt has totally dissolved. The brine can be stored in the fridge for several weeks.
Section and Brine the Chicken
- Remove the tenderloin from each chicken breast and set aside. Trim any fat or unsightly bits.
- Cut the narrow end off about halfway up the breast. Take the thick half and split it horizontally by butterflying and cutting it in half.
- Place each piece under plastic wrap and pound with the smooth end of a meat mallet until thin and uniform in thickness. Each breast should yield about 3 sandwich filets and 1 tenderloin.
- Place the chicken in the spicy brine, making sure the filets are fully submerged. Refrigerate for 8 to 12 hours.
Apply the Spicy Seasoning Mixture
- Combine table salt, MSG, white sugar, paprika, white pepper, cayenne, and mustard powder in a small bowl. Mix everything together.
- Remove the brined chicken from the brine and dry each filet thoroughly with paper towels.
- Sprinkle each filet with the spicy seasoning mixture on both sides. These brined and seasoned filets can be stored in the fridge for 2-3 days or vacuum-sealed and frozen for several months.
Make the Seasoned Coater
- Add all-purpose flour, granulated sugar, table salt, MSG, nonfat milk powder, baking powder, paprika, white pepper, cayenne, and mustard powder to a large bowl.
- Sift everything together to ensure there are no clumps of flour or seasonings.
- Stir in the coarse ground black pepper after sifting. You want visible specks of pepper in the finished crust.
Make the Milk Wash
- Reconstitute 1 cup of skim milk from the nonfat milk powder by following the directions on the box.
- Add 2 eggs per cup of milk and whisk until the mixture is totally smooth and homogeneous. Refrigerate if making in advance.
Bread and Fry the Chicken
- Heat peanut oil to 325°F (165°C) in a deep fryer or heavy-bottomed pot. Use a deep-fry thermometer to monitor temperature.
- Set up a breading station with the brined and seasoned chicken, milk wash, and spicy seasoned coater on a baking sheet with a wire rack nearby.
- Take a few tablespoons of the milk wash and add it to the seasoned coater. Squeeze the mixture between your fingers until small clumps form throughout the flour. This is called seeding and creates an extra crunchy crust.
- Butter the top and bottom of each bun and toast over medium heat in a pan. Set aside.
- Dip each filet in the milk wash, allowing excess to drip off.
- Press the chicken into the spicy seasoned coater, pressing down firmly with the palm of your hand to flatten the filet and pack the coating on. Your heels should leave the ground when pressing.
- Fry the chicken for approximately 4 minutes and 20 seconds. Adjust time based on filet thickness. The chicken should be golden brown and cooked through.
- Remove the chicken to the wire rack and allow to rest for a couple of minutes.
Assemble the Sandwich
- Place 2 dill pickle slices side by side on the bottom bun. Do not stack the pickles on top of each other.
- Place the spicy chicken filet on top of the pickles.
- Add the top bun and serve immediately.
Video
Notes
Salt conversions for the brine: If using Morton's coarse kosher salt, use 1/4 cup + 2 tsp (67.2g). If using Diamond Crystal kosher salt, use 1/2 cup (67g). If weighing salt on a scale, keep the same weight of 67 grams regardless of salt type.
What is the "spicy blend of peppers"? Through extensive testing and comparison against the restaurant product, the three peppers in Chick-fil-A's spicy blend appear to be paprika, white pepper, and cayenne in a specific ratio. This combination produces the layered heat found in the restaurant filets.
Make-ahead and storage: The spicy brine keeps in the refrigerator for several weeks. The spicy seasoning mixture and the seasoned coater both store in covered containers for several months. Brined and seasoned filets keep in the fridge for 2-3 days or can be vacuum-sealed and frozen for several months.
Adjusting spice level: For more immediate heat, increase the cayenne. For a deeper, slow-burning spice, increase the white pepper. The paprika is primarily for color and mild warmth.
Why peanut oil? Chick-fil-A uses fully refined peanut oil, but it is essentially flavorless. Any neutral frying oil (vegetable, canola) will produce the same result.
Pressure fryer vs. deep fryer: Chick-fil-A uses Henny Penny pressure fryers for speed and moisture retention, but the flavor comes from the brine, seasoning, and coater. A standard deep fryer or heavy-bottomed pot at 325°F will produce accurate flavor.
Nutrition
Calories: 450kcal