Copycat Chick-fil-A Chicken Sandwich (Fried or Air Fried)

I have a soft spot for a truly tender chicken sandwich: crisp outside, juicy inside, and those tangy pickles that make every bite sing. Today I’m sharing my best take on a Copycat Chick-fil-A Chicken Sandwich (Fried or Air Fried). This version keeps the flavors you love—pickle-brined chicken, lightly seasoned flour, and that unmistakable buttery bun—while offering a choice: classic deep-fried crispiness or a lighter air-fried approach that still delivers crunch. The recipe is simple, reliable, and perfect for a weekend sandwich splurge or an elevated weekday dinner.

Why you’ll love this recipe

• Two ways to cook: traditional frying for extra-crispy crust, or air frying for a slightly lighter option.
• Buttermilk and dill pickle juice make the chicken tender and flavorful.
• A straightforward dry mix with powdered sugar balances savory and sweet notes for that iconic taste.
• Quick to assemble and forgiving—this recipe is great for cooks of all skill levels.

Ingredients

• 2 boneless, skinless chicken breasts (halved*)
• 1½ cups buttermilk (divided**)
• ½ cup dill pickle juice (from a jar of pickles)
• 1 large egg
• 1 cup all-purpose flour
• 1 tablespoon powdered sugar
• 2 teaspoons kosher salt
• 1 teaspoon ground paprika
• 1 teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 cup peanut oil (for frying***)
• 4 hamburger buns
• Chick Fil A sauce (click for recipe!)
• Dill pickle slices

Notes: *Halving the breasts creates even-sized cutlets for consistent cooking. **Divide the buttermilk for the brine and the egg wash as described in the steps below. ***If deep frying, use a neutral oil with a high smoke point; peanut oil is shown here.

Equipment

• Mixing bowls (two or three)
• Whisk or fork
• Large shallow dish for dredging
• Paper towels and wire rack
• Deep skillet or Dutch oven for frying, or an air fryer
• Tongs or spatula

Prep and brining (important for juicy chicken)

Begin by halving the chicken breasts so you have four even cutlets. In a medium bowl, whisk together 1 cup of the buttermilk with the dill pickle juice and the egg. Pour this brine into a shallow container, add the chicken cutlets, and refrigerate for at least 30 minutes and up to 4 hours. This step tenderizes the meat and infuses it with that signature tang.

Seasoned flour

While the chicken brines, combine 1 cup all-purpose flour, 1 tablespoon powdered sugar, 2 teaspoons kosher salt, 1 teaspoon ground paprika, 1 teaspoon ground black pepper, ½ teaspoon onion powder, and ½ teaspoon garlic powder in a shallow dish. Whisk the dry ingredients together until evenly mixed. This simple mix creates a golden, slightly sweet, well-seasoned crust.

How to fry (traditional method)

1. After brining, remove each chicken cutlet from the brine, letting excess liquid drip off. Place the cutlets into the seasoned flour, pressing gently so the flour adheres on both sides. For a thicker crust, dip back into the reserved buttermilk and then into the flour again for a double dredge.
2. Pour 1 cup peanut oil into a deep skillet or Dutch oven and heat over medium-high heat. You want the oil temperature to reach roughly 350°F (175°C). If you don’t have a thermometer, test with a pinch of flour—the flour should sizzle immediately.
3. Carefully place the floured cutlets in the hot oil, working in batches to avoid overcrowding. Fry until the exterior is golden brown and the internal temperature reaches 165°F (74°C), about 3–4 minutes per side depending on thickness. Use tongs to turn once halfway through frying.
4. Transfer cooked chicken to a wire rack set over a baking sheet lined with paper towels to drain. Let rest for a few minutes while you toast buns and get the sandwiches ready.

How to air fry

1. Preheat your air fryer to 400°F (200°C) for about 5 minutes. After brining, remove cutlets from the brine, letting excess drip off. Dredge each piece in the seasoned flour, pressing to adhere. For a crispier result, spray the cutlets lightly with oil spray on both sides before air frying.
2. Place cutlets in a single layer in the air fryer basket; don’t overcrowd. Air fry at 400°F (200°C) for 8–10 minutes, flipping once halfway through. Cook until golden and the internal temperature reaches 165°F (74°C).
3. Remove to a wire rack and let rest briefly before assembling sandwiches. The air fryer gives a great crunch with less oil while keeping the chicken juicy inside.

Assembling the sandwich

1. Lightly butter or toast 4 hamburger buns in a skillet until golden brown.
2. Place one cooked chicken cutlet on the bottom half of each bun.
3. Add 2–3 dill pickle slices on top of the chicken for tang and crunch.
4. Spoon Chick Fil A sauce on the top bun and close the sandwich. Serve immediately while hot and crisp.

Tips for success

• If you want extra-crispy edges when frying, don’t crowd the pan—each cutlet needs space for the oil to circulate.
• Use an instant-read thermometer to check doneness; aim for 165°F (74°C) internal temperature.
• For even cooking, pound thicker areas of the breast cutlets slightly to uniform thickness before brining.
• Let fried chicken rest on a wire rack rather than paper towels so the crust stays crisp underneath.

Storage and reheating

Leftover chicken stores well: refrigerate in an airtight container for up to 3 days. To reheat and keep crispiness, pop the cutlet in a 375°F (190°C) oven or air fryer for 5–7 minutes until warm and crunchy. Avoid microwaving if you want to preserve the crust texture.

Flavor variations

• Add a pinch of cayenne to the flour mix for a spicy version.
• Swap regular paprika for smoked paprika to deepen the flavor profile.
• Brush buns with a little honey-butter for a sweet-salty balance that pairs beautifully with the pickled tang.

Final thoughts

This Copycat Chick-fil-A Chicken Sandwich (Fried or Air Fried) recipe is all about balance—the tang of pickle juice and buttermilk, the hint of sweetness from powdered sugar, and a seasoned flour crust that crisps up beautifully whether fried or air-fried. The steps are straightforward, the ingredients pantry-friendly, and the result is sandwich bliss. Make a batch for friends or a family dinner and enjoy how simple techniques can recreate that classic fast-food charm at home.

Full recipe (rewritten, step-by-step)

Follow these rewritten, clear steps to make the recipe exactly as intended, keeping all ingredient amounts the same.

1. Prepare the chicken: Halve each of the 2 boneless, skinless chicken breasts so you have four even cutlets. Lightly pat them dry with paper towels.
2. Make the brine: In a medium bowl combine 1 cup of the buttermilk, ½ cup dill pickle juice, and 1 large egg. Whisk until blended.
3. Brine the chicken: Submerge the chicken cutlets in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 4 hours.
4. Mix the seasoned flour: In a shallow dish, whisk together 1 cup all-purpose flour, 1 tablespoon powdered sugar, 2 teaspoons kosher salt, 1 teaspoon ground paprika, 1 teaspoon ground black pepper, ½ teaspoon onion powder, and ½ teaspoon garlic powder until well combined.
5. Remove chicken from brine: Take each cutlet from the brine, allowing excess liquid to drip off. Place the cutlets into the seasoned flour, pressing gently so the flour adheres on both sides. For a thicker coating, dip the floured cutlets briefly into the remaining ½ cup buttermilk, then dredge again in the flour.
6. If frying: Pour 1 cup of peanut oil into a deep skillet or Dutch oven and heat over medium-high heat until it reaches about 350°F (175°C). Carefully add cutlets (in batches if needed) and fry until golden brown and the internal temperature hits 165°F (74°C), about 3–4 minutes per side depending on thickness. Transfer cooked cutlets to a wire rack to drain.
7. If air frying: Preheat the air fryer to 400°F (200°C). Place the dredged cutlets in a single layer in the basket and, if desired, spray lightly with oil. Air fry for 8–10 minutes, flipping once halfway, until golden and the internal temperature reaches 165°F (74°C). Remove cutlets to a wire rack to rest briefly.
8. Toast the buns: Lightly butter or toast 4 hamburger buns in a skillet until golden.
9. Assemble sandwiches: Place one cooked cutlet on the bottom half of each bun, add dill pickle slices to taste, spread Chick Fil A sauce on the top bun, and close the sandwich. Serve immediately.

Enjoy your Copycat Chick-fil-A Chicken Sandwich (Fried or Air Fried)—crispy, tender, and loaded with flavor. Whether you choose the classic frying method or the air-fried shortcut, these sandwiches come together quickly and satisfy a big craving.