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chick fil a sandwich recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This copycat crispy chicken sandwich recipe features a juicy buttermilk-marinated chicken thigh, coated in a seasoned cornstarch breading, and fried until perfectly golden. It’s finished with a unique spicy maple-dill glaze for an elevated twist on the classic fast-food favorite.
Ingredients
- 4 boneless, skinless chicken thighs (approx. 1.5 lb)
- 1 cup buttermilk
- 1/4 cup dill pickle juice
- 1 tsp hot sauce (vinegar-based)
- 1 tsp garlic powder
- 1/2 tsp fine sea salt, divided
- 1/4 tsp black pepper, divided
- 1.5 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 4 cups vegetable oil (for frying)
- 1/3 cup pure maple syrup
- 1 tbsp apple cider vinegar
- 2 tbsp fresh dill, finely chopped
- 4 potato buns, split and toasted
- 8–12 dill pickle slices
Instructions
- Marinate Chicken: In a medium bowl, whisk together the buttermilk, pickle juice, 1/2 tsp salt, 1/4 tsp black pepper, hot sauce, and garlic powder. Add the chicken thighs, ensuring full submersion, then cover and refrigerate for at least 4 hours (preferably overnight) to tenderize the meat.
- Prepare Seasoned Flour: In a shallow dish or large resealable bag, combine the all-purpose flour, cornstarch, smoked paprika, cayenne pepper, onion powder, remaining salt, and remaining pepper. Whisk or shake until well-mixed.
- Heat Frying Oil: Pour vegetable oil into a heavy-bottomed pot to a depth of at least 3 inches (7.5 cm). Heat the oil to 340°F (170°C) using a deep-fry thermometer; maintain this temperature throughout cooking.
- Dredge and Fry Chicken: Remove chicken from marinade, allowing excess liquid to drip off. Dredge the chicken liberally in the seasoned flour mixture, pressing firmly to create a thick coating. Carefully lower 1-2 pieces into the hot oil, avoiding overcrowding.
- Cook to Perfection: Fry the chicken for 6-8 minutes per side (12-16 minutes total), until golden brown and crispy, reaching an internal temperature of 165°F (74°C). Remove chicken and place on a wire rack over a baking sheet to drain oil and keep the crust crispy.
- Prepare Glaze: While the chicken drains, combine maple syrup, apple cider vinegar, and 1 tsp hot sauce in a small saucepan. Bring to a gentle simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in the fresh dill.
- Assemble Sandwiches: Place a piece of fried chicken on the bottom bun and immediately brush generously with the warm glaze. Top with dill pickle slices and the top bun. Serve warm.
Notes
To achieve extra crispy results, ensure the oil temperature stays consistent at 340°F (170°C). The cornstarch in the breading mixture is key for a light, crunchy crust, and toasting the potato buns prevents them from getting soggy from the glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 720 kcal
- Sugar: 13 g
- Sodium: 1250 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg