Homemade fast food chicken sandwich -close up

Famous Fast Food Chicken Sandwiches



  A Family Favorite

We eat A LOT of chicken, so I’m always looking for new ways to prepare it.  Several months ago, I came across an interesting chicken sandwich recipe in my favorite magazine, Southern Living.  At the end of the recipe, the author mentioned that they taste remarkable like a “well known fast food chain that’s closed on Sunday“.  Well, I thought that sounded terrific!  I tried them and Southern Living was right.

Our family has always LOVED Chick-fil-a!  It was the only fast food place I liked as a teenager. Fortunately, I lived in Atlanta, so there was no shortage of Chick-fil-a stores.  My husband’s first job was at a Chick-fil-a. Our kids love it.  It’s the only fast food restaurant that always gets a unanimous “yes” when suggested. We all have our favorite thing….for one it’s waffle fries, another the milkshakes, and whether it’s nuggets or a sandwich….it just doesn’t get better than Chick-fil-a when it comes to chicken!   

This recipe requires a little planning because the chicken soaks overnight (or all day) in dill pickle juice.  I keep a quart jar in the back of the refrigerator for juice when we finish a jar of pickles. We must eat a lot of pickles because it doesn’t seem to take long for that jar to fill up.  I do serve these with French fries, I only wish they were waffle fries. 

Click here for a video of our favorite comedian singing about our favorite fast food restaurant.

Here’s the Recipe:

(Printable Recipe at the Bottom)

8 chicken breasts – 4 oz ea.
2 cups dill pickle juice
2 eggs
3 Tbsp water
1 1/2 cups flour
1/4 cup dry bread crumbs
1/2 tsp salt
1 tsp pepper
1 cup oil

Marinate Chicken in ziploc bag in the refrigerator at least 8 hours or overnight. (Sorry, no picture, it wasn’t very appetizing)

Battering Chicken

  Mix together dry ingredients in one dish and eggs and water in another

Thick coating of flour

Take chicken out of pickle juice and dip in egg mixture, then dredge in flour mixture.  Coat THOROUGHLY 

Heat one cup of oil in a skillet on high heat.  I use Canola but the original recipe calls for peanut.

Fry on one side

 When oil is hot place chicken in skillet and brown on one side.  

Tip: Having the oil hot enough keeps the breading on the meat.

Brown on both sides

 When brown on first side, turn and brown on the other.  When both sides are browned nicely, turn heat to med-high to finish cooking.

Frying Screen Frying can get MESSY! I have a frying screen, specially made to keep splatters in the pan (Norpro Grip-EZ Nonstick 13 Inch Splatter Screen Strainer). Unlike a lid it allows the steam to escape but not the oil so your breading doesn’t get soggy and your stove top doesn’t get splattered.

  To check chicken for doneness, pierce the thickest piece with a knife.  If juice runs clear, it’s done.

Drain on paper towels or wire rack.  Fry in batches.  Keep warm by placing in a warm oven (about 175 degrees) until ready to serve.


 Serve on butter toasted bun-with PICKLES!


Famous Fast Food Chicken Sandwiches
Serves 8
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Prep Time
8 hr
Cook Time
20 min
Prep Time
8 hr
Cook Time
20 min
  1. 8 chicken breasts - 4 oz ea.
  2. 2 cups dill pickle juice
  3. 2 eggs
  4. 3 Tbsp water
  5. 1 1/2 cups flour
  6. 1/4 cup dry bread crumbs
  7. 1/2 tsp salt
  8. 1 tsp pepper
  9. 1 cup oil
  1. Marinate chicken in a ziploc bag in refrigerator at least 8 hrs or overnight
  2. In a bowl deep enough to dip chicken, whisk together eggs and water
  3. In another dish, deep enough to dredge chicken, mix dry ingredients
  4. Heat oil on high until hot.
  5. Remove chicken from juice
  6. Dip first in egg mixture then coat well with flour mixture
  7. Place in hot oil, browning both sides
  8. Turn oil to med-high to finish cooking
  9. Cook in batches keeping finished pieces in a warm oven (about 175-200 degrees) until ready to serve
Tips for frying
  1. When frying any breaded food make sure the oil is hot enough before adding food. This will keep crust from falling off. Once both sides have been browned, reduce heat slightly to finish frying.
  2. To know if oil is ready sprinkle a pinch of flour into it. If it begins to "fry" it is hot enough.
  3. Variation: The recipe calls for peanut oil but I use canola
Adapted from Southern Living Magazine
Adapted from Southern Living Magazine
O Taste and See https://otasteandseeblog.com/

13 Responses

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  2. Eaine

    Can’t wait to try this. My Sweetie usually drinks the pickle juice. He is excited at the prospect of having a chicken sandwich marinated in it. Besides, who doesn’t like Chick-Fil-A?!!

  3. I seriously can’t wait to make this! I went to college in Atlanta and remember eating Chick-Fil-A like there was no tomorrow…and sweet tea…it doesn’t taste the same here in Texas. For some reason, my husband and I always crave it on Sunday…now we can satisfy it 😉

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