Air Fryer Chick-Fil-A Crispy Chicken Sandwich
- 2 boneless, skinless chicken breasts, halved and pounded
- ½ cup pickle juice
- ½ cup milk
- 2 eggs
- 1 cup all purpose flour
- 1 tablespoon powdered sugar
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- cooking oil spray
- 4 hamburger buns, toasted
- 8 pickle slices
- Place chicken in a large bowl and pour in pickle juice. Cover and refrigerate for 30 minutes.
- Preheat air fryer to 340°F (170°C).
- Whisk milk and eggs together in a bowl until well combined.
- Mix flour, powdered sugar, paprika, salt, pepper, and garlic powder together in a separate bowl.
- Remove chicken from pickle juice and discard pickle juice.
- Coat chicken in egg mixture and then dip into flour mixture, ensuring chicken is completely coated. Shake off excess flour.
- Spray air fryer basket or rack (depending on model) with cooking oil.
- Place chicken side-by-side inside air fryer basket or rack, working in batches if needed, and lightly mist chicken with cooking spray oil.
- Cook chicken in the air fryer for 6 minutes. Flip chicken, lightly mist with additional cooking oil spray, and cook for 6 minutes more.
- Increase temperature of air fryer to 400°F (200°C) degrees and continue cooking until chicken is no longer pink in the center and is crispy on the outside, about 4 minutes more on each side.
- Carefully remove chicken from air fryer and serve on toasted buns with 2 pickle slices on each sandwich.
Pickle juice is a well-known liquid used in brining chicken and is the secret ingredient to perfectly moist and flavorful chicken in this crispy chicken sandwich recipe. So next time you finish off a jar of pickles, save the juice for brining chicken!
What others are saying
Jace Howard says:
We don't have a Chicfila where I live, so this was the closest I could get to one of their sandwiches. I used brioche buns and served them with waffle fries. Impressed!
Eddie Luciano says:
I added hot sauce with the pickle juice during the marinade process for extra spicy chicken sandwiches. These turned out really good. I used thin slice chicken breasts instead of pounding a thicker cutlet and found that it worked perfectly. The hardest part of this recipe was shaking off all the excess flour because it sticks easily to the egg mixture. All in all great recipe that I would make again.