Homemade {Baked} Chick-fil-A Sandwiches

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Did you know you can make the Chick-fil-A chicken recipe at home?  Crisp breading, tender juicy chicken, tangy pickles, and a buttered hamburger bun are the key players in the classic Chick-fil-A sandwich.

I’m thrilled to tell you that you can make a fabulous copycat Chick-fil-A sandwich at home, for a fraction of the cost. Best of all, for this recipe, you bake the chicken instead of frying it; making this recipe about as easy as can be.

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Make your own copycat Chick-fil-A sandwich, baked not fried, gluten free recipe options included. - recipe by barefeetinthekitchen.com

Chick-fil-A Chicken Recipe

I tried a few different chicken sandwich recipes before I discovered that the secret to true Chick-fil-A flavor is pickle juice. Marinating the chicken in pickle juice makes it extra juicy and it brings that tangy flavor through the entire sandwich.

It does take a few hours for the chicken to marinate, but if you plan ahead, you won’t believe how quickly these baked sandwiches come together. I typically prep the chicken and marinade the night before and let it sit in the fridge over night to soak up all that good tangy pickle flavor.

Then, by lunch time the next day, the chicken is ready to get breaded and baked to crispy perfection. I serve these on buttered buns with fresh pickle slices for an authentic Chick-fil-A taste. Depending on how hungry we are, I sometimes double the recipe because my boys can easily eat two sandwiches each!

If you love Chick-fil-A, you’re going to flip your lid over these sandwiches.

Baked Chicken Sandwich

Another point in this recipe’s favor is that these Homemade Chick-fil-A Sandwiches are baked, not fried. I should probably admit that my happiness isn’t necessarily due to the fact that these sandwiches are healthier than their deep-fried fast-food cousins; it’s because baking them leaves them wonderfully crisp on the outside and juicy on the inside without any of the work or mess of frying.

Whether that thrills you for health reasons or for sheer laziness alone, the fact that I don’t have to wipe down a greasy stove or turn on the fans to fight the smell of grease makes me very happy. I have nothing against deep-frying but the ease of baking means I can make these sandwiches whenever I like without worrying about the mess.

Did I mention these copycat Chick-fil-A  chicken sandwiches are easily made gluten-free? My middle son hasn’t been able to eat a regular Chick-fil-A sandwich for years and now he can happily enjoy one!

I tasted both the gluten-free version of this baked chicken sandwich and the one with regular flour. Both were equally delicious!

Okay, maybe THAT is my favorite thing about this recipe. I’m including directions for making your own Chick-fil-A sandwiches with traditional flour or with a simple gluten-free alternative.

Homemade {Baked} Chick-fil-A Sandwiches - get the recipe at barefeetinthekitchen.com

How to Make Chick-fil-A Chicken

After years of getting chicken sandwiches from the drive-thru, I’m happy to share that making copycat Chick-fil-A sandwiches is so much easier than you think. Don’t be intimidated by the long ingredients list. Anyone can make these baked chicken sandwiches!

  1. The most important step for getting that authentic Chick-fil-a chicken flavor is marinating the chicken breasts in pickle juice. I pound mine to ½ inch thickness, season with paprika, salt and pepper then pour pickle juice over them to marinate for at least 6 hours.
  2. Whisk together the milk and egg in one bowl, and the flour, baking soda and remaining seasonings in another. Dip each chicken breast in the milk mixture then dredge through the flour mixture to coat evenly.
  3. Place the coated chicken breasts on a wire rack over a baking sheet and spray both sides lightly with olive oil. Bake for 12 minutes, flip and bake for another 15 minutes until the chicken is crisped and cooked through.
  4. Remove from the oven and let the chicken rest for about 5 minutes. If you like cheese on your chicken sandwiches, place the cheese slices over the chicken while it rests. The heat from the chicken will soften the cheese just right.
  5. While the chicken is resting, butter the hamburger buns and toast them in the oven, about 2 to 3 minutes on each side. Then you’re ready to assemble your chicken sandwiches!

My boys and I liked these sandwiches in the classic style with just a few pickle slices on top of the chicken. You’re welcome to dress these up however you like. Lettuce, tomato, sliced onion, ketchup, barbecue sauce . . .whatever you like on your chicken will be delicious here.

These Homemade Chick-fil-A Sandwiches were every bit as good as the ones from the restaurant. They made for an awesome lunch served with a side of Classic Memphis-Style Coleslaw and would also be wonderful with just a handful of potato chips and a simple salad for a full meal.

Next time we make copycat Chick-fil-A chicken, I just might have to make these Oven Roasted Potato Wedges from Aggie’s Kitchen to serve on the side!

Comforting and full of irresistible heat, creamy and cheesy Green Chile Mac and Cheese will also make a great side to Chick-fil-A chicken.

Do you like Reuben sandwiches? If so, you just might go crazy over these Corned Beef Sliders – my family sure did!

Kitchen Tip: I use this sheet pan, this wire rack, and this oil sprayer to make this recipe.

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Homemade {Baked} Chick-fil-A Sandwiches

3.95 from 17 votes
Recipe inspired and adapted from here, here, here, here and here
Servings: 4 servings


  • 2 chicken breasts about 1 pound
  • kosher salt
  • freshly ground black pepper
  • ground paprika
  • 1 cup dill pickle juice
  • 1 large egg
  • 1/2 cup milk
  • 1 cup all-purpose flour see note below for gluten-free alternative
  • 1 tablespoon powdered sugar
  • 1 teaspoon ground paprika
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon dry mustard
  • optional: ⅛ teaspoon cayenne pepper
  • olive oil spray I use the Misto sprayer
  • 4 hamburger buns regular or gluten free
  • butter
  • sliced dill pickles
  • Optional: sliced cheese of your choice I use provolone and pepper jack


  • Cut the chicken breasts in half and pound them to 1/2" thickness. Sprinkle the chicken generously on both sides with paprika, salt, and pepper. Place them in a large Ziploc and pour the pickle juice over them. Press out the extra air and seal to close. Refrigerate for 6 hours, or overnight.
  • Preheat the oven to 450 degrees. Place a wire rack over a large baking sheet. Stir together the flour, sugar, baking soda, and spices in a bowl. Whisk together the eggs and the milk. Dunk each piece of marinated chicken in the egg/milk and then dredge thoroughly in the flour mixture, making sure each side is well coated.
  • Place the coated chicken on the wire rack over a baking sheet. Spray both sides of the chicken generously with olive oil, coating the flour completely. Bake for 12 minutes, turn the chicken over, and bake another 15 minutes, until chicken is cooked through and crispy.
  • Remove from the oven, top with slices of cheese (if desired), and let rest for 5 minutes. While the chicken is resting, butter each hamburger bun and place on a large baking sheet, bake for 3-4 minutes until toasted. Place 2-3 pickle slices on one half of each hamburger bun and top with a piece of chicken and the other toasted bun. Enjoy!


This recipe doubles perfectly. I bake 8 chicken pieces on one large baking sheet. The cheese is optional, but our preference is a melted slice on each sandwich.
GLUTEN-FREE ALTERNATIVE: 2/3 cup brown rice flour and ⅓ cup tapioca starch may be substituted for the all-purpose flour in this recipe.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 4-2-2015 – recipe notes and photos updated 9-27-2019}

Hot Sandwich Recipes

Looking for some more hot sandwich recipes? We LOVE these Classic Cuban Sandwich by The Noshery and these Reuben Sandwich Sliders by Spend with Pennies for lunch or dinner.

I have a special place in my heart (and stomach) for these Philly Cheesesteak Sloppy Joes I shared a while back. They’re so much fun to make and eat. My kids love them even more than I do.

These Grilled Cheese Roll Ups by The Baker Mama are the perfect comfort food for a rainy day, served with a hot bowl of soup.

If you like chicken sandwiches, you’re going to go crazy for my Hawaiian Grilled Chicken Sandwiches. Tender chicken breasts with a slice of grilled pineapple on top? Yes, please.

Savory deli meats are piled high on a toasted hoagie roll, then topped with an unforgettable tangy slaw and gooey provolone cheese to make this Italian Grinder Sandwich your new favorite lunch.

Next time you’re having a party or looking for a great game day finger food, give these Ham and Cheese Party Sandwiches by 365 Days of Baking a try.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    Chick-fil-a has never used Pickle juice on their sandwiches or nuggets. They have only EVER used pickle juice on their chicken strips along with a special spice packet. (source: I worked at Chick-fil-a for 4 years)

    • Mary says

      That is funny, because I tried so many recipes without it (and maybe I just loved the hint of pickles flavor) but this was the only one that felt like it even came close. How neat to have an "insider" peek into the restaurant. Thanks!

    • Anonymous says

      I just made these today. They are DE-licious. I agree that the pickle juice gives it a perfect flavor. Just a little tangy but moist chicken. I followed the instructions to the T as usual and Mary surprises me yet again with another great meal. Thanks, Mary! 5 stars

    • Nick says

      The marinating in pickle juice just acts as a brine and Chic-Fil-A chicken is brined before it is frozen to be shipped to restaurants. This is just a step you wouldn’t see in the restaurant.

  2. Lisa says

    Hi! I can't wait to try this recipe. What kind of pickle juice do you use? Hamburger dill, kosher dill, bread and butter, there are so many kinds!!!! I'm especially excited because this is baked. Thanks for posting, I look forward to trying this tonight! :o)

  3. Artist Elaine says

    Nice that it's a lot less expensive, but the best thing about this recipe is that their sandwiches are soooo delicious and we have no Chick-fil-A within hundreds of miles! I definitely plan to try this recipe.

  4. crazydavebacon1 says

    Hello, I made these according to the recipe and mine came out nothing like the pictures above. The breading was not orange all and it just fell off, it was a good experiment though and they were good, just not like the pictures. My question is how did you get them to look like the pictures without frying them? Thanks in advance!

    • Mary says

      I make the chicken exactly as written above. I've never even tried to fry them. Without being in your kitchen with you, it's hard to guess why the breading didn't stick to the chicken. I'm glad it still tasted good for you!

      Did you dunk the chicken in the milk mixture and then thoroughly coat with the flour mixture? Did you cook them on a wire rack or directly on the baking sheet? Did you spray the floured pieces generously with oil? (If there are dry patches on the chicken that aren't sprayed, it won't brown much at all.)

    • crazydavebacon1 says

      Spraying the chicken probably is the culprit. I ran out of spray when spraying my racks, and yes I did coat them very good with egg/milk mixture then thoroughly coated them in the flour mixture. probably my fault in the end. Like i said my girlfriend still loved them as did I 🙂

  5. Khristina says

    I tried this tonight and LOVED it! I’ve been wanting to try this but without frying so I was super excited to see your post! I have to keep trying though because 1/3 of the breading stuck to the grill when I turned the chicken. I sprayed the grill and sprayed both sides of the chicken like instructed. Other than that it was everything I hoped for. I’ll definitely be making this again!5 stars

  6. shenna bunton says

    This did not work for me. One side of the chicken(the side on the rack) the breading fell through the rack and came off. So one side of my chicken had breading while the other side didnt.

  7. Steve says

    I’m cooking this tonight. How do you keep the coating from coming off the chicken during the flip after the initial 12 minutes? The coating on the bottom of the chicken clung to the wire racks.

    • Kim says

      I did exactly that and it didn’t work for me. The breading came off anyway. Also the breading did not get crispy. It was soggy.

    • Randall Satzger says

      Dredge the chicken in the flour mix, then in the egg mix, then back in the flour mix again. I see too many recipes that skip the first step. I’ve worked in kitchens for years and I always bread things that way for this exact reason.