Copycat Chick-fil-A Sandwich

Chick Filet


  • 4 hamburger buns, split
  • ~20 dill pickle slices

For the chicken

  • 2 boneless, skinless chicken breasts
  • 1 cup dill pickle juice
  • 1 1/2 cups milk, divided
  • 1 cup peanut oil
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1 tablespoon confectioners’ sugar
  • Kosher salt and freshly ground black pepper, to taste


  • Place a chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally. Trim excess fat as needed.
  • In a large ziplock bag or dish, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.  I like to marinate over night.
  • Heat peanut oil in a large skillet over medium high heat.
  • In another large shallow baking dish, whisk together remaining 1 cup milk and egg. Stir in chicken to coat and drain excess milk mixture.
  • In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.  Do one at a time to prevent sticking and missing spots.
  • Add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate.
  • Serve chicken immediately on burger buns with pickles.