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Homemade Chick-fil-A

Fast Food Craving Part 2: Chick-fil-A Edition! This is my version but trying to stay authentic to the original flavors of my favorite combo. It’s the spicy deluxe chicken sandwich and the famous Chick-Fil-A sauce.

The Chick-Fil-A sauce is essentially like a honey mustard dip. It’s so addicting and everyone who has tried this recipe says it tastes like the real deal. I now make this in big batches and use it to drizzle on salads and in sandwiches and wraps.

Now for the chicken! Chicken breast is key and here are some tips for this recipe and for making fried chicken in general:

  • Brine your chicken as long as possible. If you can do 30 minutes great, but 1 hour to many hours, is even better. Brining draws water into the chicken to keep it extra moist.
  • Use chicken breast. Make sure to cut it to the size of your bun so it’s not too big depending on the size you purchase. Chick-fil-A chicken is also not too thick so if you prefer it like this, you can either slice your breast in half, longways, or pound it out thinner. If it’s bigger than your bun, cut the extra chicken and make tenders or chicken nuggets with it.
  • To make it nice and crispy, we double dunk it in the wet and dry mix.
  • If you’d like to make this lighter, air-fry or bake the chicken breast. You can also make it lighter by just dunking once rather than double.

For a non-spicy version, omit the cayenne pepper and use American or Colby Jack instead of Pepper Jack.


4 chicken breasts
1/2 cup pickle juice
1/2 cup milk
1/3 cup mayonnaise
3 tablespoons smokey barbecue sauce
3 tablespoons yellow mustard
4 tablespoons honey
1/2 teaspoon distilled white vinegar
1/2 teaspoon lemon juice
1 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 cup all purpose flour
2 tablespoons powdered sugar
2 teaspoons chili powder or more to taste
1 1/2 teaspoon salt
1 teaspoon garlic powder
1-2 teaspoons cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
3/4 cup milk
1 large egg
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon garlic powder
4 sandwich buns
butter, to toast buns
4 slices Pepper Jack cheese
16 dill pickle slices
4 slices tomato
4 slices green leaf lettuce
oil for frying


Prepare your chicken breast. If the pieces are too thick, pound it out or slice in half longways. It should be slightly larger than the size of your bun.
In a large bowl, add the pickle juice and milk and combine. Add the chicken and brine for 30 minutes up to overnight.
To make the Chick-Fil-A sauce, whisk together mayo, BBQ sauce, yellow mustard, honey, vinegar, lemon juice, sugar, garlic powder, and onion powder. Set aside.
Prepare your dry and wet mixture. For the dry mixture, whisk together all purpose flour, powdered sugar, chili powder, salt, garlic powder, cayenne pepper, onion powder, paprika, and black pepper. For the wet mixture, whisk together milk, egg, salt, chili powder, and garlic powder.
Preheat a deep pan with a frying oil like peanut, vegetable, or canola.
While the oil heats, we will dredge the chicken. Use one hand to dip the chicken in the wet and let any excess drip off. Then transfer it to the dry and use the other hand to coat in the dry mixture. Repeat by adding back to the wet and then back to the dry for a second layer. Repeat with the other 3 breasts.
Once the oil is hot enough for frying, add the chicken breasts. Cook on each side until dark golden brown. Remove from the oil. Add a slice of cheese directly on top.
Brush the inside of the buns with butter and toast them on a pan or griddle until it browns and the edges are crispy.
Add Chick-Fil-A sauce to both the top and bottom bun. Add pickles, tomatoes, lettuce, and then the chicken and cheese. Enjoy!

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