Chick-fil-A Spicy Chicken Sandwich - Dish with Drew

 Chick-fil-A Spicy Chicken Sandwich

After many years of working at Chick-fil-A, I know exactly what makes the ultimate fast-food chicken sandwich! I'm showing you how to recreate the iconic Spicy Chicken Sandwich right at home. Now you can satisfy that craving any day of the week, even on Sundays! 😉

Enjoyyy! ❤️

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🧾 Ingredients 🧾

4–6 chicken breasts

Notes: Chick-fil-A filets are smaller than most grocery store chicken breasts, typically weighing between 3.4–4.2 ounces. Most store-bought chicken breasts weigh 6–8 ounces. To better replicate the restaurant version, trim or portion larger breasts into smaller filets that fit comfortably on your buns. Organic or locally raised chicken breasts are often smaller and closer to the correct size.

For the Brine:
1 1/2 cups dill pickle juice (this is the juice of one 16-ounce jar of dill pickles) 
2 teaspoons cayenne pepper
1 teaspoon ground white pepper
1 teaspoon paprika
1 teaspoon mustard powder
1 teaspoon garlic powder

For the Spicy Coater:
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons kosher salt
2 teaspoons MSG
1/2 teaspoon baking powder
1 1/2 teaspoons paprika
1 teaspoon white pepper
2 teaspoons cayenne pepper
1 teaspoon mustard powder
1 1/2 teaspoons coarse ground black pepper

For the Milk & Egg Wash:
1 cup whole milk
2 large eggs

For Frying:
6–8 cups peanut oil, heated to 325°F

👨‍🍳 Instructions 👨‍🍳

1) Trim the chicken breasts, removing any excess fat. Run your finger along the natural seam in the center of the breast, then gently use your palms to spread the chicken into a wider, even filet. Do not fully butterfly or cut the chicken apart. This increases surface area and helps the chicken cook evenly.

2) In a large bowl, whisk together the pickle juice, cayenne pepper, white pepper, paprika, mustard powder, and garlic powder.

3) Add the chicken filets to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours.

4) In a large bowl, prepare the spicy coater by combining the flour, sugar, salt, MSG, baking powder, paprika, white pepper, cayenne pepper, mustard powder, and coarse ground black pepper. Mix thoroughly.

5) In another bowl, whisk together the milk and eggs until fully combined.

6) Preheat the peanut oil to 325°F over medium to medium-high heat. A digital frying thermometer is strongly recommended.

7) Remove one filet from the brine and allow excess liquid to drip off briefly. Transfer to the milk and egg wash, ensuring the entire filet is coated. Lift the filet and allow excess liquid to drip off before placing into the flour mixture.

8) Generously coat the filet in the spicy coater. Using the palm of your hand, firmly press down across the entire surface of the filet. This step compresses the chicken slightly, increases surface area, and helps create the signature textured coating.

9) Carefully place the coated filet into the 325°F oil. Fry for 5–8 minutes, depending on thickness, until golden brown and the internal temperature reaches 160°F. Carryover cooking will bring the chicken to 165°F.

10) Remove the filets and allow them to drain on a wire rack or paper towels.

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