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Chick-fil-A Chicken Sandwich Recipe
Chick-fil-A Chicken Sandwich
By Todd Wilbur

Recipe Type: Sandwich
Calories: 430
Cook Time: 20 minutes
Recipe Rating: 4.2 (13 reviews)
 
In 1946 twenty-five-year-old S. Truett Cathy and his younger brother Ben, opened a restaurant called The Dwarf House in Hapeville, Georgia. In the early sixties Cathy began experimenting with different seasonings and a faster cooking method for his original chicken sandwich. The finished product is the famous pressure-cooked chicken sandwich now served at all 460 Chick-fil-A outlets in thirty-one states.

Annual sales for the chain topped $324 million in 1991. That makes Chick-fil-A the fourth largest fast-food chicken restaurant in the world. And Cathy still adheres to the deeply religious values that were with him in the days of the first Dwarf House. That is why you won't find any Chick-fil-A restaurants open on Sundays. 
3 cups peanut oil
1 egg
1 cup milk
1 cup flour
2 1/2 tablespoons powdered sugar
1/2 teaspoon pepper
2 tablespoons salt
2 skinless, boneless chicken breasts, halved
4 plain hamburger buns
2 tablespoon melted butter
8 dill pickle slices

1. Heat the peanut oil in a pressure cooker over medium heat to about 400 degrees.

2. In a small bowl, beat the egg and stir in the milk.

3. In a separate bowl, combine the flour, sugar, pepper, and salt.

4. Dip each piece of chicken in milk until it is fully moistened.

5. Roll the moistened chicken in the flour mixture until completely coated.

6. Drop all four chicken pieces into the hot oil and close the pressure cooker. When steam starts shooting through the pressure release, set the timer for 3 1/2 minutes.

7. While the chicken is cooking, spread a coating of melted butter on the face of each bun.

8. When the chicken is done, reomove it from the oil and drain or blot on paper towels. Place two pickles on each bottom bun; add a chicken breast, then the top bun.

Makes 4 sandwiches

Tidbits
It is very important that your oil be hot for this recipe. Test the temperature by dropping some of the flour coating into the oil. If it bubbles rapidly, your oil is probably hot enough. It should take about 20 minutes to heat up. To make a "deluxe" chicken sandwich, simply add two tomato slices and a leaf of lettuce. Mayonnaise also goes well on this sandwich--it is a side order at the restaurant.
        
Darlene Jolly  
Submitted on 02/12/13
This is an awesome recipe....but I agree with the other reviews about the amount of salt, I think that is a misprint. I used 2 tsp of salt. I also, to give it that pickle juice flavor, as soon as you take the chicken out of the oil, put your pickles on the chicken and let them sit for a few mins to absorb the pickle juice....It has become one of our favorite recipes!
kenny rasnake  
Submitted on 01/12/13
I have done some chix for this company . And they marinate it over night in dill pickle juice . That is what gives it its unique flavor .
jerry runyon  
Submitted on 09/12/12
Making it again for second time ...
mike weeks  
Submitted on 07/29/12
I experimented with different amounts of salt. 1 1/2 tablespoons was about right to me. Biggest trick is getting pressure cooker open before the chicken starts burning after 3 minutes of cooking. Tried a batch with some cinnamon thrown in the mix for some extra flavor... not bad!
Cindy Varrone  
Submitted on 05/26/12
This was fantastic!! My family loved it. We live in Connecticut and there is not a Chick-fil-A near us. The only time we can get to enjoy this sandwich is when we go to Florida for vacation. But now I'm able to make this for family anytime. I did follow the review suggestion about the salt and reduced the salt to 2 teaspoons. I also cooked my chicken in a cast iron frying pan and it worked just fine. Nice and crispy and juicy.
Just Peachy  
Submitted on 05/01/12
This is a good recipe EXCEPT i think it's a misprint on the salt. I have seen identical recipes to this except the salt is 2 TEASPOONS NOT 2 tablespoons.... ummmm, yeah no wonder it's salty! lol Reminds me of when I was a teenager and doubled the cookie recipe and quadrupled the salt...lol.
ND  
Submitted on 01/03/12
It was too salty, so I reduced the salt tremendously. Other than that it was very close. I can't quite put my finger on it though. I'm going to try the marinade in pickle juice suggested by another rating and see if thats it!
andrea alexandre  
Submitted on 01/03/12
Absolutely amazing.. I did just what Doreen said, because I too have heard that they marinate it in pickle juice...and it came out almost exactly a like!!!! i did this for a Canadian group of friends i have here in Canada that LOVE chik-fil-a (since we dont have one in canada) and we were all so happy!!!
Mary Brown  
Submitted on 11/30/11
I tried this last night. It was awful! So salty my tongue was burning, and I couldn't taste any sweetness in the flour mixture at all. Will never make it again.
Michael Horn  
Submitted on 11/08/11
This is an awesome recipe that works. My wife and son loved them. Next time I will try to do it in a pressure cooker for the added flavor.
Doreen Campbell  
Submitted on 05/03/11
I wasn't even going to try this one because it's missing one vital ingredient and here it is. Before frying the breasts, marinate the meat in pickle juice for about 48 hours in the fridge. Use a good dill pickle brine. Then you can fry it anyway you please. That is the real secret and I promise you will thank me.
Vanessa Rayburn  
Submitted on 04/19/11
I didn't have a pressure cooker but my cast iron skillet was a great substitute. The taste and texture were as good as the "real thing." It also helps to add your own salt to taste as I think the "original" has become quite salty in recent months. This recipe is a hit!
Jennifer Eden  
Submitted on 01/12/11
I made this following the recipe exactly, and let's just say the results were less than desirable. My pressure cooker won't let me open the lid until the pressure goes down, so my chicken was WAY overcooked. Next time I'll try it in the deep fryer. The chicken breading was spot on, and cooking it in peanut oil made it even better. I'd also recommend finding small chicken breasts, because cutting the large ones in half really makes them too small for a sandwich.