Copycat Chick-fil-a Chicken
This recipe expertly replicates Chick-fil-A's beloved chicken. Boneless chicken is deeply marinated in pickle juice and buttermilk, then coated in a seasoned flour mixture enriched with powdered sugar for that characteristic sweet and savory profile. Each piece is then perfectly deep-fried in peanut oil until golden, crispy, and juicy, delivering an authentic taste experience at home.
Equipment
- 1 Large Bowl For marinating the chicken.
- 1 Shallow dish For breading station.
- 1 Deep Skillet or Dutch Oven For deep-frying.
- 1 Instant-Read Meat Thermometer Crucial for oil temperature and chicken doneness.
- 1 Wire Rack with Baking Sheet For draining fried chicken and maintaining crispness.
Ingredients
Main
- 3 whole Boneless Skinless Chicken Breast Or Substitute 9 Chicken Tenders For The 3 Breasts
- 1 cup Dill Pickle Juice
- 1 whole Egg
- 1 cup Buttermilk
- 1 cup Flour
- 2-½ Tablespoons Powdered Sugar
- ½ teaspoons Black Pepper
- Salt To Taste
- Peanut Oil For Your Frying Pan
Instructions
- If using chicken breasts, pound them to an even 1/2-inch thickness or cut into tender-sized pieces for uniform cooking.
- Place the chicken in a large bowl, cover with dill pickle juice, and refrigerate to marinate for a minimum of 4 hours, or ideally overnight.
- In a separate bowl, whisk together the egg and buttermilk to create the wet dredging mixture.
- In a shallow dish, combine flour, powdered sugar, black pepper, and salt, mixing thoroughly to create the dry dredging mixture.
- Remove chicken from the pickle juice, shaking off excess. Dip each piece into the buttermilk mixture, then thoroughly coat in the seasoned flour. For extra crispiness, repeat the buttermilk and flour dredge.
- Heat approximately 2-3 inches of peanut oil in a deep skillet or Dutch oven to 325-350°F (163-175°C) using an instant-read thermometer.
- Carefully place a few pieces of breaded chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown, crispy, and internal temperature reaches 165°F (74°C).
- Using tongs, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and maintain crispness.
- Continue frying the remaining chicken in batches, consistently monitoring and adjusting the oil temperature.
- Serve the copycat Chick-fil-A chicken immediately, optionally with additional salt or your favorite dipping sauce.
Notes
The extended pickle juice marinade is key for tenderizing the chicken and imparting that signature tang. Aim for at least 4 hours, preferably overnight. Maintain your frying oil temperature between 325-350°F (163-175°C); too low and the chicken will be greasy, too high and it will burn before cooking through. For an extra crispy crust, consider a double dredge: flour, then buttermilk, then flour again. Always allow fried chicken to rest on a wire rack to prevent a soggy bottom. A final sprinkle of coarse sea salt right out of the fryer enhances the flavor significantly.