Our family loves Chickfila (who doesn’t?), but eating there as a family gets expensive. I decided recently to try my hand at recreating it at home, and I think I’ve finally found a good result! My kids absolutely love this chicken and would totally eat it once a week! We love eating this chicken on my homemade buns with copycat Chickfila sauce, with some frozen french fries and a vegetable on the side.
Copycat Chickfila Sandwiches
In order to make this chicken, you need pickle juice! That’s the secret ingredient. I pour out some of the juice in a jar and the pickles stay good (and we put some on the sandwiches).
You’re first going to marinade the chicken in milk and pickle juice.
I had this chicken thawed in a ziploc bag in the freezer, so I just poured the milk and pickle juice in and let it sit in the fridge for about an hour.
Then pour it all into a big pan or bowl and drain the liquid off.
Before you get any further, heat some oil! I use canola oil, but to get the authentic taste, use peanut oil. Peanut oil is usually a lot more expensive, which is why I don’t usually buy it.
Once the chicken has been drained, leave it in the same pan or bowl.
In a small bowl, whisk together two eggs and more milk.
Then pour it over the chicken and make sure all of it gets coated.
In a ziptop bag, mix together flour, powdered sugar, salt, and pepper. Sometimes I also add a bit of Creole seasoning!
Doing a few pieces at a time, let the milk and egg drain off the chicken and place in the bag, coating it with the mixture.
Then use tongs to carefully place the chicken in the oil.
I can usually fit 3 pieces at a time, but it will depend on how big your chicken pieces are.
It takes about 5-7 minutes on each side to cook the chicken through. I use a meat thermometer to make sure it’s fully cooked!
Once it’s fully cooked (to at least 165 degrees), remove it from the pan and place it on a paper towel lined plate.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup dill pickle juice
- 2 cups milk
- 1-2 cups vegetable, canola, or peanut oil
- 2 eggs
- 1 cup all-purpose flour
- 2 tsp. salt
- 2 tsp. black pepper
- 2 tbsp. powdered sugar
- buns and toppings for serving
Directions
- Marinade the chicken thighs in a mixture of 1 cup dill pickle juice and 1 cup milk for at least 30 minutes, but not more than a few hours.
- When you’re ready to cook the chicken, heat 1-2 cups oil in a deep pot over medium-high heat.
- While the oil is heating up, drain the milk/pickle juice off the chicken.
- In a separate bowl, whisk together the remaining 1 cup milk and 2 eggs.
- Pour the milk/egg mixture over the chicken and make sure all of the chicken is coated.
- Place the flour, salt, pepper, and sugar in a large ziptop bag and mix it around.
- Pick up a piece of chicken and let the milk/egg drip off, then place the chicken piece in the bag. You can do 2-3 pieces of chicken at a time.
- Close the bag and move it around so all the chicken pieces are coated.
- Using tongs, place each piece of chicken in the hot oil.
- Use a meat thermometer to ensure the chicken is cooked! You’ll cook each piece for about 5-7 minutes on each side. If the breading is getting brown too fast, turn the heat down a bit.
- Place the cooked chicken on a paper-towel lined plate. Continue the process until all the chicken is cooked.
- Serve on buns with lettuce, tomatoes, pickles, and cheese!