Homemade Spicy Chick-fil-A Sandwich
Homemade Spicy Chick-fil-A Sandwich
Ingredients
For the Chicken
- 4 chicken breasts, boneless, skinless, pounded flat to 1/2-inch thickness and halved lengthwise
For the Wet Brine/Marinade
- 2 cups hot sauce, such as Valentina
- 1 cup buttermilk
- 1/2 cup pickle juice
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Dry Dredge
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
For Frying
- 6 cups peanut oil, or enough to fill deep fryer to recommended level
- 1/4 teaspoon coarse salt, for sprinkling, as needed
For Assembly
- 4 brioche buns, toasted
- 1/2 cup pickle chips, about 8-12 chips per sandwich
- 4 leaves green leaf lettuce
- 1 tomato, sliced
- 4 slices Monterey Jack cheese
Instructions
- 1
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap and pound flat to about 1/2-inch thickness. Cut each flattened chicken breast in half lengthwise, yielding 8 chicken pieces in total.
⏱️ 10 min
- 2
Make the wet brine/marinade: In a large bowl, combine the hot sauce, buttermilk, pickle juice, paprika, cayenne pepper, garlic powder, and onion powder. Whisk until well combined.
⏱️ 5 min
- 3
Marinate the chicken: Add the prepared chicken pieces to the wet brine. Using gloved hands, mix thoroughly to ensure all chicken pieces are fully coated. Cover the bowl and refrigerate for at least 4 hours, or ideally 24-36 hours for best flavor.
⏱️ 5 min
- 4
Prepare the dry dredge: In a separate large bowl, whisk together the all-purpose flour, cornstarch, and baking powder until thoroughly combined.
⏱️ 5 min
- 5
Double dredge the chicken: Remove one chicken piece from the wet brine, allowing excess liquid to drip off. Place it into the dry dredge, pressing firmly to ensure it's fully coated. Shake off any excess flour. Dip the chicken piece back into the wet brine briefly, then return it to the dry dredge for a second coating. Press firmly again and shake off excess. This double-dredging creates extra crispy bits. Repeat for all chicken pieces.
⏱️ 15 min
- 6
Rest the dredged chicken: Place the double-dredged chicken pieces on a wire rack set over a baking sheet. Let them rest for at least 10 minutes, allowing the coating to become slightly pasty and adhere well.
⏱️ 10 min
- 7
Heat the oil: Pour the peanut oil into a deep fryer or a large heavy-bottomed pot. Heat the oil to 350°F. Use a thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 8
First fry: Carefully lower 2-3 chicken pieces into the hot oil, ensuring not to overcrowd the fryer. Fry for about 5 minutes, or until lightly golden brown. Remove the chicken from the oil and place it back on the wire rack to rest while you fry the remaining pieces.
⏱️ 10 min•🌡️ 350
- 9
Second fry: Once all chicken pieces have had their first fry, return them to the hot oil for a second fry. Fry for an additional 2 minutes, or until deep golden brown and crispy. Remove from oil and immediately sprinkle with coarse salt.
⏱️ 5 min•🌡️ 350
- 10
Assemble the sandwiches: Toast the brioche buns. On the bottom half of each bun, layer pickle chips, green leaf lettuce, sliced tomato, two pieces of fried chicken, and a slice of Monterey Jack cheese. Top with the other half of the brioche bun and serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Spicy Chick-fil-A Sandwich
Ingredients
For the Chicken
- 4 chicken breasts, boneless, skinless, pounded flat to 1/2-inch thickness and halved lengthwise
For the Wet Brine/Marinade
- 2 cups hot sauce, such as Valentina
- 1 cup buttermilk
- 1/2 cup pickle juice
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Dry Dredge
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon baking powder
For Frying
- 6 cups peanut oil, or enough to fill deep fryer to recommended level
- 1/4 teaspoon coarse salt, for sprinkling, as needed
For Assembly
- 4 brioche buns, toasted
- 1/2 cup pickle chips, about 8-12 chips per sandwich
- 4 leaves green leaf lettuce
- 1 tomato, sliced
- 4 slices Monterey Jack cheese
Instructions
- 1
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap and pound flat to about 1/2-inch thickness. Cut each flattened chicken breast in half lengthwise, yielding 8 chicken pieces in total.
⏱️ 10 min - 2
Make the wet brine/marinade: In a large bowl, combine the hot sauce, buttermilk, pickle juice, paprika, cayenne pepper, garlic powder, and onion powder. Whisk until well combined.
⏱️ 5 min - 3
Marinate the chicken: Add the prepared chicken pieces to the wet brine. Using gloved hands, mix thoroughly to ensure all chicken pieces are fully coated. Cover the bowl and refrigerate for at least 4 hours, or ideally 24-36 hours for best flavor.
⏱️ 5 min - 4
Prepare the dry dredge: In a separate large bowl, whisk together the all-purpose flour, cornstarch, and baking powder until thoroughly combined.
⏱️ 5 min - 5
Double dredge the chicken: Remove one chicken piece from the wet brine, allowing excess liquid to drip off. Place it into the dry dredge, pressing firmly to ensure it's fully coated. Shake off any excess flour. Dip the chicken piece back into the wet brine briefly, then return it to the dry dredge for a second coating. Press firmly again and shake off excess. This double-dredging creates extra crispy bits. Repeat for all chicken pieces.
⏱️ 15 min - 6
Rest the dredged chicken: Place the double-dredged chicken pieces on a wire rack set over a baking sheet. Let them rest for at least 10 minutes, allowing the coating to become slightly pasty and adhere well.
⏱️ 10 min - 7
Heat the oil: Pour the peanut oil into a deep fryer or a large heavy-bottomed pot. Heat the oil to 350°F. Use a thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 8
First fry: Carefully lower 2-3 chicken pieces into the hot oil, ensuring not to overcrowd the fryer. Fry for about 5 minutes, or until lightly golden brown. Remove the chicken from the oil and place it back on the wire rack to rest while you fry the remaining pieces.
⏱️ 10 min•🌡️ 350 - 9
Second fry: Once all chicken pieces have had their first fry, return them to the hot oil for a second fry. Fry for an additional 2 minutes, or until deep golden brown and crispy. Remove from oil and immediately sprinkle with coarse salt.
⏱️ 5 min•🌡️ 350 - 10
Assemble the sandwiches: Toast the brioche buns. On the bottom half of each bun, layer pickle chips, green leaf lettuce, sliced tomato, two pieces of fried chicken, and a slice of Monterey Jack cheese. Top with the other half of the brioche bun and serve immediately.
⏱️ 10 min