Few things rival the crispy, juicy perfection of a Chick fil A chicken sandwich a fast food icon that scored an 83 in customer satisfaction in 2022. But those Sunday closures, a tradition since 1946 to give employees a day for rest and worship, can leave fans craving their fix. What if you had the ability to make that favourite sandwich at home, seven days a week, without the drive thru? You can, thanks to a viral Aldi hack. This three ingredient copycat recipe offers a nearly identical experience that’s affordable, personalize, and meets personal moral standards for those who don’t want to patronize Chick fil A based on past donations to oppose same sex marriage. Here’s how to make it happen.
Why This Copycat Works
This Aldi hack has gone viral on social media, with people praising its striking resemblance to Chick fil A’s original sandwich. Aside from its taste, it’s also a convenient way to bypass Sunday closures and long drive thru times. It’s also a cost saver: a Chick fil A sandwich alone costs around $3.89, or $15.56 for four people. With Aldi’s ingredients, you’ll be able to create four sandwiches for about $12.27, usually with leftovers, which amounts to about $3 per sandwich. And it presents an ethical choice for those who desire the taste without contributing to the chain’s infamous past. Basic, cheap, and yummy, this hack is a favourite in our house, as well as many others.
The Core Ingredients
The beauty of this recipe lies in its simplicity, requiring just three Aldi products to replicate the Chick fil A experience. These ingredients are easy to find, budget friendly, and come together effortlessly for a sandwich that rivals the original.
Kirkwood Breaded Chicken Breast Fillets
Head to Aldi’s freezer section for the Kirkwood Breaded Chicken Breast Fillets, affectionately dubbed “Red Bag Chicken” (RBC) by fans, complete with its own Facebook group. Costing approximately $5.99 for 24 ounces (or $8 in some stores), a bag will have five or six fillets. They are actual, thin sliced chicken breasts, not manufactured patties, with evenly coated, well seasoned breading that has faint paprika and garlic notes. The quality and taste make them the star of this imitation, with a crispy, juicy bite that’s amazingly similar to the real thing.
Specially Selected Brioche Buns
No substitution will do for Aldi’s Specially Selected Brioche Buns, found in the bread section for about $2.49 for four (or $4 for six in some stores). Their soft, buttery texture and subtle sweetness perfectly mimic Chick fil A’s toasted bun. For the best results, brush the insides with melted butter and toast lightly in a pan or toaster oven until warm and slightly golden. This action takes the sandwich to another level, introducing heat and richness that enhance the experience.
Great Gherkins Dill Pickles
The tangy crunch of pickles is non negotiable. Aldi’s Great Gherkins Hamburger Dill Pickle Chips ($3.79 for 32 ounces) are ideal, but if unavailable, Kosher Dill Spears work just as well. Slice the spears thinly three slices per sandwich mimic a chip’s shape and deliver the signature zing. Any dill pickle will do, ensuring that sharp, tart balance that cuts through the richness of the chicken and bun.
Homemade Bread and Butter Pickles
Equipment
- 1 Large Stockpot For preparing the pickling brine
- 1 Chef’s knife For precise slicing of cucumbers and horseradish
- 1 Cutting Board A stable surface for slicing ingredients
- 1 Measuring Cups and Spoons For accurate ingredient ratios
- 1 Mason Jars Sterilized, heat-proof jars for pickling and storage
Ingredients
Main
- 5 pickling cucumbers about 4 inches long
- 4 slices fresh horseradish peeled and cut into 1/2-inch slices
- 4 sprigs fresh dill weed
- 1 cup white vinegar
- 1 cup sugar
- 3 cups water
- 4 cloves garlic peeled
- 2 tablespoons pickling spice
- 2 teaspoons turmeric
- Kosher salt and freshly ground black pepper
Instructions
- Wash cucumbers, slice into 1/4-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed.
- Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight.
Notes
Cooking the Perfect Chicken
To get the Chick fil A texture just right, use an air fryer. Heat to 400°F (200°C), insert a fillet into the basket, and cook for 8–10 minutes, turning halfway for uniform crispiness. In an oven, bake at 400°F for 20 minutes per side, turning after 10 minutes. Don’t microwave it destroys the crispy texture. The fillets are pre cooked with oil in the breading, so they don’t require additional oil. Employ a thermometer for an internal temperature of 165°F (74°C) for juicy results and don’t overcrowd the air fryer to ensure proper air circulation.
Ranch Chicken Sandwiches
Equipment
- 1 Sharp Knife
- 1 Large Mixing Bowl
- 1 Large Skillet or Grill Pan
- 1 Tongs
- 1 Plastic Wrap
Ingredients
Main
- 4 whole boneless skinless chicken breasts
- 1/2 cup honey
- 1/2 cup Dijon mustard or country/grainy mustard
- 1 teaspoon paprika
- 1/2 teaspoon salt
- Freshly ground black pepper
- Juice of 1 lemon
- Crushed red pepper for sprinkling, optional
- 1 pound thick-cut bacon sliced in half
- 2 cups grated sharp Cheddar
- 8 soft whole grain buns
Instructions
- With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
- Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
- Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
- While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
- When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
- When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
- Halve the rolls and immediately load with the bacon-and-cheese covered chicken.
Notes
Raising the Bun and Pickles
The brioche buns gleam when toasted. Melt a pat of butter, brush it on the halves of the bun, and toast until lightly browned. This produces a warm, crisp finish that adds to the sandwich’s authenticity. For pickles, use two to three slices per sandwich. In the case of spears, slice them thin to recreate the chip experience. The tang of the pickles offsets the savory chicken and sweet bun, giving that iconic flavor profile.
The Secret Sauce
Chick fil A’s sauces are the stuff of legend, and although Aldi does not carry them, you can easily make them at home. For regular Chick fil A sauce, combine 1/4 cup honey, 2 tablespoons yellow mustard, 1/4 cup barbecue sauce, 1/2 cup mayonnaise, and lemon juice from one lemon. For Polynesian sauce, combine 1 cup French dressing, 1 tablespoon apple cider vinegar, and 1/2 cup plus 2 tablespoons honey. Stir in Mason jars and chill for an hour to allow the flavors to blend. As an alternative, Aldi’s Burman’s sauces make a good stand in if time is not on your side.
Making Your Sandwich Your Own
The plain sandwich chicken, bun, pickles is a good imitation, but you can personalize it. Add fresh lettuce, a tomato slice, or cheese such as American or pepper Jack for a deluxe model. Serve it with sides such as onion rings, fries, coleslaw, or mac and cheese for a complete meal. Opt for hush puppies or fried green tomatoes for a Southern touch. These extras allow you to customize without paying too much for a drive thru.
Chicken Cutlets
Equipment
- 1 Food Processor For making fresh bread crumbs
- 1 Meat Pounder For evening out chicken thickness
- 3 Shallow Dishes For dredging station
- 1 Large Skillet (12-inch) For shallow frying
- 1 Baking Rack with Pan For finishing chicken in oven
Ingredients
Main
- 10 slices white bread or 1 1/4 cups bread crumbs*
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon finely grated lemon zest
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- About 1 cup all-purpose flour for dredging
- 2 large eggs beaten
- 4 boneless skinless chicken breast each about 6 ounces
- 1/3 to 1/2 cup oil for shallow frying
Instructions
- Preheat the oven to 350 degrees F.
- To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
- With the flat side of a cook’s knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
- Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
- Serving suggestion: Lemon wedges, thyme sprigs for garnish .
Notes
Why It’s a Game Changer
This recipe isn’t only about flavor it’s about liberty. Liberty from Sunday openings, drive thru delays, and moral conundrums. At about $3 for a sandwich, it’s a bargain over $3.89 at Chick fil A, particularly when there’s leftover. For four people, you’re saving money and eating a fresh, homemade dinner. My 12 year old son, now an expert at air frying RBC fillets, prefers them to the drive thru, saying they taste “fresher and better.” When a pre teen chooses homemade over fast food, you know it’s a winner.
Oven-Roasted Pulled Pork Sandwiches
Equipment
- 1 Roasting pan
- 1 Saucepan for barbecue sauce
- 2 Forks for shredding pork
- 1 Small Mixing Bowl for spice rub
- 1 Large Mixing Bowl for shredded pork and slaw
Ingredients
Main
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse salt
- 1 5 to 7 pound pork roast, preferably shoulder or Boston butt
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves smashed
- 1 teaspoon salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 12 hamburger buns
- 1 recipe Spicy Slaw recipe follows
- Pickle spears
- 1 head green cabbage shredded
- 2 carrots grated
- 1 red onion thinly sliced
- 2 green onions chopped
- 1 red chile sliced
- 1 1/2 cups mayonnaise
- 1/4 cup Creole mustard
- 1 tablespoon cider vinegar
- 1 lemon juiced
- Pinch sugar
- 1/2 teaspoon celery seed
- Several dashes hot sauce
- Kosher salt and freshly ground black pepper
Instructions
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
- Preheat the oven to 300 degrees F.
- Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
- To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
- Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
- To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
Notes
Tips for Success
To get the most out of your experience, refrigerate leftover fillets for 4 days and reheat in the air fryer at 350°F for 4–5 minutes. Don’t refreeze cooked fillets to preserve quality. During cooking, keep times in check to prevent dryness, and use a thermometer for accuracy. For prep for meals or parties, double the recipe it’s great to feed a crowd without costing an arm and a leg. The ease of ingredients and preparation keeps this hack within reach for busy lifestyles.
Fried Dill Pickles
Equipment
- 1 Deep Fryer Alternatively, a large heavy-bottomed pot with a deep-fry thermometer
- 2 Shallow Dishes e.g., 8×8-inch casserole dish and a baking dish for wet and dry batters
- 1 Sheet Tray For draining fried pickles
- 1 Slotted Spoon or Spider For safely removing items from hot oil
- 1 Whisk For combining wet ingredients
Ingredients
Main
- Peanut oil for frying
- 1 cup milk
- 1 egg
- Pinch cayenne
- Splash pickle juice
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons finely chopped dill
- 1 jar whole dill pickles sliced into spears
Instructions
- Preheat your deep-fryer to 375 degrees F.
- Into an 8 by 8-inch casserole dish, beat together milk, egg, cayenne, and a splash of the pickle juice.
- Combine the cornmeal, flour, paprika, salt, pepper, and dill into another baking dish.
- Thoroughly dry the pickles with paper towels. Dredge first through the wet, then the dry ingredients. Gently place pickles into the deep-fryer in batches and fry until golden brown, about 1 1/2 to 2 minutes. Remove to a paper towel lined sheet tray and immediately season with salt.
Notes
A Weekly Tradition
Quick Chick and Noodle Soup
Equipment
- 1 Large Pot
- 1 Chef’s knife
- 1 Cutting Board
- 1 Ladle
Ingredients
Main
- 2 tablespoons 2 turns around the pan extra-virgin olive oil
- 2 medium carrots peeled and chopped
- 1 parsnip peeled and chopped
- 1 medium onion chopped
- 2 ribs celery chopped
- 2 bay leaves fresh or dried
- Salt and pepper
- 6 cups good quality chicken stock
- 1 pound the average weight of 1 package chicken breast tenders, diced
- 1/2 pound wide egg noodles
- A handful fresh parsley chopped
- A handful fresh dill chopped
Instructions
- Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
- Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
- Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.
Notes
It’s been a weekly tradition in my household since finding this recipe in June. The crunchy chicken, buttery bun, tangy pickles, and homemade sauce all resonate perfectly with me. It’s not the same Chick fil A’s is perhaps a bit sweeter from its peanut oil frying but it’s so close that patrons, myself included, will often choose it for its clean, homemade taste. Whatever your reason avoiding Sunday hours, pinching pennies, or just being in line with your values this Aldi hack gets it done. Get out your ingredients, turn on the air fryer, and be having a sandwich that’s just as good as the real thing, every day of the week.
