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–+ servings
A crispy Chick-fil-A Copycat chicken sandwich with lettuce, tomato, red onion, pickles, and tangy mustard sauce on a seeded bun, set on parchment paper with a lime wedge and another sandwich blurred in the background.

Chick-fil-A Copycat: Chicken Sandwich with Tangy Mustard Sauce

Skip the food court and meet me in the kitchen for my copycat version of a fast food favorite: the crispy chicken sandwich!
Yield: 4 sandwiches
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

Ingredients
 

Chicken Sandwich

  • 2 skinless chicken breasts, 1 pound total
  • 1 cup pickle juice*
  • 1 large egg
  • 2 tablespoons light mayonnaise
  • 1 cup breadcrumbs, preferably whole grain**
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ¾ teaspoon kosher salt, more for sprinkling on top
  • ½ teaspoon ground black pepper
  • 4 whole-grain buns
  • Lettuce, sliced tomato, pickles

Tangy mustard sauce (makes ½ cup)

  • ¼ cup light mayo
  • 2 tablespoons BBQ sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon lemon juice
  • 1 to 2 teaspoons honey, optional
Ingredient Details to Know
* Can use low-fat buttermilk
** Can use gluten-free or panko breadcrumbs

Instructions
 

Marinating:

  • Place chicken breasts on a cutting board between large sheets of parchment or wax paper. Using a meat tenderizer or soup can, pound each chicken breast until it’s no more than ½-inch thick all around.
  • Cut each piece into two, for a total of 4 pieces. Place in a plastic bag or bowl with pickle juice and marinate in the fridge for at least 30 minutes to overnight.
  • When chicken is done marinating, preheat oven to 450℉ and liberally mist a baking sheet with nonstick oil spray or line with aluminum foil. *If you have a wire baking rack, I recommend using it on top on the sheets for crispier chicken. Set aside.

Set up your dredging station:

  • In one shallow wide bowl, add the egg and mayo and mix until well combined.
  • In a second shallow wide bowl, add the breadcrumbs and seasonings and mix until well combined. One at a time, lift each piece of chicken out of the pickle juice and shake off excess liquid. Submerge into the egg-mayo.
  • Then, place into the breadcrumbs bowl and pat all over to fully coat. Place on the prepared baking sheet (or on wire rack, if using). Mist the breaded chicken tops with oil spray and lightly sprinkle on some additional kosher salt.
  • Bake in the oven for about 20 minutes or until chicken reaches an internal temp of 165 and the tops are crispy brown.
  • While the chicken is cooking, make the sauce by mixing all of the ingredients together in a small bowl (mayo, BBQ sauce, mustard, lemon juice and optional honey).
  • Remove chicken from oven and build your sandwich: layer your bottom bun with pickles, lettuce, tomato and then your chicken cutlet. Top with tangy mustard sauce and dig in!

Notes

Air Fryer Option:Preheat air fryer to 375°F. Lightly spray the basket with oil. Arrange breaded chicken cutlets in a single layer and mist the tops with oil. Air fry for 10 minutes, flip, mist again, and cook another 5–7 minutes, or until golden, crispy, and the chicken reaches an internal temperature of 165°F.Timing may vary slightly depending on air fryer model and cutlet thickness.
A serving is 1 full sandwich with toppings and bun. Add 20 calories for each tablespoon of Tangy Mustard Sauce.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 400Carbohydrates: 39gProtein: 38gTotal Fat: 8g— Unsaturated Fat: 7g— Saturated Fat: 1gCholesterol: 130mgSodium: 550mgPotassium: 535mgFiber: 6gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0gIron: 3mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.