Chick Fil A Style Chicken Sandwich

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 tablespoon Chipotle Chili Powder (adds smoky heat)
• 1 tablespoon Paprika (sweet flavor)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Salt (kosher or table salt)
• 1 teaspoon Black Pepper (freshly ground)
• 1/2 cup Cornstarch (helps create a light crisp)
• 1 teaspoon Baking Powder
• 4 pieces Boneless Skinless Chicken Thighs (about 1.5 lb total, trimmed)
• 1 cup Buttermilk (full‑fat for best flavor)
• 2 tablespoons Hot Sauce (e.g., Frank’s RedHot)
• 2 cups Vegetable Oil (for deep‑frying, high smoke point)
• 4 slices American Cheese Slices (placed on hot chicken to melt)
• 4 pieces Soft Hamburger Buns (brioche or potato rolls work well)
• 4 tablespoons Mayonnaise (room temperature)
• 8 slices Pickle Slices (dill pickles, thinly sliced)
• 2 tablespoons Unsalted Butter (for toasting buns)

Instructions

1. Combine Dry Flour Seasonings

   In a large mixing bowl whisk together the all‑purpose flour, chipotle chili powder, paprika, dried oregano, dried thyme, salt, and black pepper until evenly distributed.

   Time: PT5M

2. Coat Chicken in Dry Mix and Rest

   Add the chicken thighs to the seasoned flour, toss to coat all sides, then spread them on a plate and let rest for 10 minutes. This allows the flour to adhere and the surface to dry slightly.

   Time: PT10M

3. Prepare Second Dry Coating

   To the same bowl add cornstarch, baking powder, and a second pinch of the same herbs and spices. Mix until a fine, fluffy mixture forms.

   Time: PT3M

4. Make Wet Buttermilk Batter

   In a medium bowl whisk together the buttermilk, hot sauce, and a pinch of salt until fully blended. The mixture should be slightly thick but pourable.

   Time: PT3M

5. Heat Oil to 350°F

   Fill the deep fryer or pot with vegetable oil to a depth of about 2 inches. Heat over medium‑high until the thermometer reads 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Dredge Chicken

   One by one, dip each rested thigh first into the wet buttermilk batter, letting excess drip off, then immediately roll in the seasoned dry coating, pressing gently to adhere.

   Time: PT5M

7. Fry Chicken Until Golden

   Carefully lower the coated thighs into the hot oil. Fry for 3‑4 minutes per side, or until the crust is deep golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT12M

   Temperature: 350°F

8. Drain and Melt Cheese

   Remove the chicken with tongs and place on a wire rack set over paper towels. Immediately top each piece with a slice of American cheese so it melts from residual heat.

   Time: PT2M

9. Toast Buns

   In a skillet melt the butter over medium heat. Split the buns and toast cut side down until lightly browned, about 30 seconds per side.

   Time: PT2M

10. Assemble Sandwich

    Spread mayonnaise on the bottom bun, add two pickle slices, place the hot cheese‑topped chicken thigh, drizzle extra hot sauce if desired, and crown with the top bun.

    Time: PT3M

Nutrition Facts

Calories

610

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Gluten‑Free All‑Purpose Flour
• Instead of Chipotle Chili Powder: Smoked Paprika + Cayenne Pepper
• Instead of Paprika: Smoked Paprika
• Instead of Dried Oregano: Italian Seasoning
• Instead of Dried Thyme: Herbes de Provence
• Instead of Salt: Sea Salt
• Instead of Black Pepper: White Pepper
• Instead of Cornstarch: Potato Starch
• Instead of Baking Powder: Baking Soda (use half amount)
• Instead of Boneless Skinless Chicken Thighs: Boneless Skinless Chicken Breast
• Instead of Buttermilk: Milk + 1 tbsp lemon juice or vinegar
• Instead of Hot Sauce: Sriracha, Tabasco
• Instead of Vegetable Oil: Canola Oil, Peanut Oil
• Instead of American Cheese Slices: Cheddar, Provolone
• Instead of Soft Hamburger Buns: English Muffins
• Instead of Mayonnaise: Aioli, Greek Yogurt
• Instead of Pickle Slices: Bread & Butter Pickles
• Instead of Unsalted Butter: Margarine

Equipment Needed

• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Tongs
• Deep Fryer or Heavy‑Bottom Pot
• Candy or Deep‑Fry Thermometer
• Wire Rack
• Paper Towels
• Knife
• Cutting Board
• Spatula (optional)

Critical Steps — Do Not Skip

• Resting the flour‑coated chicken for 10 minutes
• Heating oil to exactly 350°F
• Double‑coating (wet batter then dry mix) before frying
• Frying until golden brown without overcrowding

Chef Tips from the Video

• Use a light hand when pressing the dry coating; too much pressure makes the crust dense.
• For extra crunch, add a tablespoon of rice flour to the second dry coating.
• After frying, let the chicken rest on a wire rack, not paper towels, to keep the bottom from steaming.

Troubleshooting

Storage

Refrigerator: Store fried chicken pieces in an airtight container for up to 3 days; reheat in a 350°F oven to retain crispness.

Freezer: Wrap cooled chicken tightly in foil and freeze for up to 2 months. Thaw overnight and re‑fry briefly.

Room temperature: Assembled sandwiches should be eaten within 2 hours; otherwise keep refrigerated.

Make-Ahead Tips

• Marinate the chicken thighs in buttermilk and hot sauce overnight for deeper flavor.
• Coated chicken can be refrigerated for up to 4 hours before frying.
• Fried chicken can be frozen after cooling; reheat in a preheated oven at 375°F for 10‑12 minutes.

Frequently Asked Questions