These copycat Chick-fil-A recipes are ideal for making at home. They've been specially selected for home cooks who want something that has been tested and reliable, but also packed with flavor, without any guesswork. Each one is truly delicious and not only easy to make, but you'll also be so proud of yourself once you try them. You'll love each and every one of these tasty variations.
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Classic Chicken Nuggets
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Starting with the classic chicken nuggets, these use a pickle juice brine to help tenderize the meat and add some saltiness. The acid present in the vinegar of the pickle juice helps to break down the proteins. Using the same principle as marinating, osmosis helps to draw the moisture in, and it stays in the meat, keeping it juicy when cooked.
How long you brine the meat is important; anything from 30 minutes to a few hours. Any longer than that and it will turn to mush. It's easy to confuse tenderness with sogginess. A good brine always enhances the flavor of the meat, and this technique works perfectly with something like chicken breast.
Classic Chicken Nuggets
- 2 pounds boneless skinless chicken breasts (cut into 2-inch pieces)
- 1 cup dill pickle juice
- 1 cup whole milk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Peanut oil for frying
- Place chicken pieces in a bowl and cover with pickle juice. Refrigerate for at least 30 minutes or up to 4 hours.
- In a shallow bowl, whisk together milk and egg. In another shallow bowl, combine flour, powdered sugar, paprika, garlic powder, salt, and pepper.
- Heat 2 inches of peanut oil in a large heavy-bottomed pot to 350°F.
- Drain chicken from pickle juice and pat dry. Dip each piece in the milk mixture, then dredge in the flour mixture, pressing to adhere.
- Fry nuggets in batches for 4-5 minutes, turning once, until golden brown and cooked through (internal temperature of 165°F).
- Remove to a paper towel-lined plate and let rest for 2 minutes before serving.
Iconic Chicken Sandwich
The chicken sandwich wasn't actually invented by Chick-fil-A, but their fast food version became super popular in the 60s. Butterflying the chicken makes it nice and even in thickness, and this means even cooking, which helps prevent the center from being raw and any overcooked dry edges.
350 degrees Fahrenheit is the standard temperature to fry chicken. Any higher and the exterior will burn, and any lower, the crust can become greasy, so temperature control is paramount.
The breading flavor comes down to the seasoning, which gives that classic Chick-fil-A flavor. Don't forget to use a thermometer when frying your chicken. This is where most home cooks fail and either undercook or overcook the chicken, ruining the dish. If you have a deep fat fryer, this is ideal for making this recipe.
Iconic Chicken Sandwich
- 4 boneless skinless chicken breasts (butterflied to even thickness)
- 2 cups dill pickle juice
- 1 cup whole milk
- 1 large egg beaten
- 1 1/2 cups all-purpose flour
- 3 tablespoons powdered sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- Peanut oil for frying
- 4 hamburger buns
- 2 tablespoons butter softened
- Dill pickle chips for serving
- Place butterflied chicken breasts in a large zip-top bag with pickle juice. Refrigerate for at least 2 hours or overnight.
- In a shallow bowl, whisk together milk and egg. In another bowl, combine flour, powdered sugar, paprika, garlic powder, cayenne, salt, and black pepper.
- Heat 1 inch of peanut oil in a large cast-iron skillet to 350°F. Butter the buns and toast them in a separate pan until golden.
- Remove chicken from brine and pat completely dry. Dip each breast in milk mixture, then dredge thoroughly in flour mixture, pressing firmly.
- Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Don’t overcrowd the pan.
- Drain on a wire rack for 2 minutes, then assemble sandwiches with toasted buns and pickle chips.
Signature Chick-fil-A Sauce
The signature Chick-fil-A sauce is a mayo base with ketchup and some smoky seasoning, and it's actually quite simple. The commercial sauce tends to have extra sugar and preservatives, but by making your own, you get to control what you add. There are many copycat recipes out there, and this is not a closely guarded secret like Coca-Cola.
The cost difference between making your own and buying the convenience version is small, but you will have to spend a small amount of time creating your own. Every recipe varies slightly in flavor, since some people like to use Worcestershire sauce, while others add honey or even mustard. You can play around with what you add to get your sauce just the way you like it.
Signature Chick-fil-A Sauce
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/4 cup barbecue sauce (smoky style works best)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- In a medium bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, and honey until smooth and well combined.
- Add barbecue sauce and lemon juice, whisking until the mixture is uniform in color with no streaks.
- Stir in garlic powder and smoked paprika, mixing thoroughly to incorporate all spices.
- Transfer to an airtight container or squeeze bottle and refrigerate for at least 30 minutes before serving to allow flavors to meld. Store in refrigerator for up to 2 weeks.
Sweet Polynesian Sauce
The sweet Polynesian sauce is a mixture of sweet and savory, usually featuring pineapple, soy sauce, ginger, and garlic. This makes it slightly different from teriyaki, if I'm being honest. When making your own homemade version, it can stay fresh in the fridge for one to two weeks. The commercial sources out there will last much longer, but this is due to added preservatives, and you get to skip these when you make your own.
The great thing about this sauce is that it's very versatile. It will work on chicken and pork, can be used for dipping, or even in stir-fries. It's not just one dimensional. Always watch how much sweetness you add, since you don't want it to be overpowering, and it must be balanced with some savory notes. The great thing is, it tastes so much fresher, and you can customize it to your own tastes while avoiding extra added sugar and additives.
Sweet Polynesian Sauce
- 1/2 cup sugar
- 1/3 cup white vinegar
- 1/3 cup pineapple juice
- 2 tablespoons light corn syrup
- 1 tablespoon molasses
- 1 tablespoon soy sauce
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 tablespoons water
- In a medium saucepan, combine sugar, white vinegar, pineapple juice, corn syrup, molasses, soy sauce, ground ginger, and garlic powder.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
- In a small bowl, whisk together cornstarch and water until smooth to create a slurry.
- Once the sauce is boiling, reduce heat to medium-low and slowly stir in the cornstarch slurry.
- Continue cooking and stirring for 2-3 minutes until the sauce thickens to a syrupy consistency.
- Remove from heat and let cool to room temperature, then transfer to an airtight container and refrigerate until ready to serve.
Tangy Honey Mustard Sauce
Chick-fil-A's tangy honey mustard sauce tends to use more vinegar than other store brands, and this is what gives it that well-known bite. Ken's version is a sweeter and milder sauce in comparison. Chick-fil-A likes to have that savory, tangy flavor. Homemade versions tend to use a combo of mustard, Dijon mustard, honey, and apple cider vinegar to give that tang and bite.
The sauce is versatile and will work on pork, chicken, salads, or even just as a dip. Opt for Dijon mustard and not yellow mustard, because you won't get the same depth of flavor or bite.
Tangy Honey Mustard Sauce
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 3 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon smoked paprika
- Pinch of salt
- In a medium mixing bowl, combine mayonnaise, Dijon mustard, and yellow mustard, whisking until smooth and well blended.
- Add honey, lemon juice, garlic powder, smoked paprika, and salt to the bowl.
- Whisk all ingredients together vigorously until the sauce is creamy and uniform in color with no streaks remaining.
- Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Stir well before using and store in the refrigerator for up to one week.
Grilled Cool Wrap
The grilled cool wrap uses the Maillard reaction, browning the meat to create not only something that works well but also gives great flavor. That's the secret to a good char. The secret is to grill your flatbread for around 30 to 45 seconds per side. If you grill for too long, they become crispy and crack when you try to wrap them.
Grilling these at home is slightly different from the Chick-fil-A method, which really pressure cooks the chicken and then grills it, but the overall goal is the same: to get that char flavor into your chicken. Adding the grilled chicken to a warm flatbread helps the ingredients adhere to the chicken better, which allows us to add a variation of sauces and toppings. Try not to char your chicken too much, and don't let it cool. Using it warm helps with ingredient adhesion.
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Grilled Cool Wrap
- 1 pound boneless skinless chicken breasts
- 1/2 cup dill pickle juice
- 4 flatbread wraps or large flour tortillas
- 2 cups shredded romaine lettuce
- 1 cup shredded Monterey Jack and cheddar cheese blend
- 1 cup diced tomatoes
- 1/2 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/2 cup Tangy Honey Mustard Sauce or ranch dressing
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Place chicken breasts in a shallow dish or zip-top bag and pour pickle juice over them, ensuring they are fully submerged. Refrigerate for at least 2 hours or up to overnight.
- Remove chicken from pickle juice and pat dry with paper towels. Season both sides with salt and black pepper, then brush with olive oil.
- Heat a grill or grill pan over medium-high heat and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F and chicken has nice grill marks. Let rest for 5 minutes, then slice into strips.
- While chicken rests, lightly warm the flatbreads on the grill or in a dry skillet for about 30 seconds per side until pliable.
- To assemble each wrap, lay a flatbread flat and layer with shredded lettuce, cheese blend, tomatoes, red cabbage, and carrots down the center.
- Top with sliced grilled chicken and drizzle with honey mustard sauce or ranch dressing.
- Fold in the sides of the flatbread and roll tightly from bottom to top, tucking in the filling as you go. Slice in half diagonally and serve immediately.
Chicken Salad Sandwich
Chick-fil-A's version of the chicken salad sandwich is based around using celery with apple and lemon juice, which gives that classic brightness and crunch. When making these at home, it's easy to lose the acid balance. Always be careful not to use too much mayonnaise, as this can dull the flavor, but too little can also make it dry.
These will last around three to four days in the fridge, and a protein and mayo combo will turn bad quicker than you think. These are perfect for summer parties and require no cooking since you're using a cold protein. They're also lighter than a hot meal. You can package these up using crackers, bread, or even lettuce wraps. Each version is slightly different, giving a different experience, and that makes them more customizable.
Chicken Salad Sandwich
- 3 cups cooked chicken breast (finely chopped)
- 1/2 cup mayonnaise
- 1/2 cup finely diced celery
- 1/2 cup finely diced Granny Smith apple
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices wheat bread
- Lettuce leaves for serving
- In a large mixing bowl, combine the finely chopped chicken breast with mayonnaise, stirring until evenly coated.
- Add the diced celery, diced apple, sweet pickle relish, and lemon juice to the chicken mixture and stir until well combined.
- Season with salt and black pepper, then taste and adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour to allow flavors to meld together.
- When ready to serve, place lettuce leaves on 4 slices of bread, top with chicken salad, and cover with remaining bread slices.
- Cut sandwiches in half and serve immediately or wrap tightly for packed lunches.
Superfood Kale Salad
Kale can be controversial for some. Kale can be bitter, and adding some acid and fat to the dressing can help mask this bitterness. Giving your kale a massage helps to break down the cell walls and tenderize it, making it less harsh. Chick-fil-A uses a specific dressing, and trying to replicate it will involve some trial and error.
Kale itself is full of nutrition, being high in vitamins K and C and loaded with calcium. Due to its bitterness, though, it needs to be made palatable. Making this at home will be cheaper than buying it at the restaurant, but beware, you will need some prep time. Extra prep time playing around with the dressing is key to getting the flavor you enjoy.
Superfood Kale Salad
- 6 cups chopped kale (stems removed)
- 1/3 cup dried cherries
- 1/3 cup sliced almonds (toasted)
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until well combined.
- Place chopped kale in a large bowl and drizzle with about half of the dressing.
- Using clean hands, massage the kale for 2-3 minutes until it becomes darker in color and softer in texture.
- Add the dried cherries, toasted almonds, and crumbled feta cheese to the massaged kale.
- Drizzle with remaining dressing and toss everything together until evenly coated.
- Serve immediately or refrigerate for up to 2 days for meal prep.
Fresh Market Salad
In this fresh market salad, you can use granola or even croutons to give the texture contrast, and each one will last slightly longer and soften in the dressing. Using boujis helps to give that full, pungent, and salty flavor. If you are looking for something creamier and milder but still with some tang, use feta.
Apple, blueberry, and cheese are quite a combo, balancing sweetness and savoriness. Beware that the apples will oxidize quickly if you prep these ahead. Granola is a nice alternative, so check how much added sugar and oil it contains, as this will change the overall sweetness. You can customize this dish quite easily by changing up what cheese you use, as this can dramatically change the overall flavor profile.
Fresh Market Salad
- 8 cups chopped romaine lettuce
- 1 cup fresh blueberries
- 1 large Granny Smith apple (thinly sliced)
- 1/2 cup crumbled blue cheese
- 1/2 cup granola
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- In a small jar or bowl, combine apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper, then whisk or shake vigorously until emulsified.
- Place chopped romaine lettuce in a large salad bowl as the base.
- Top the lettuce with fresh blueberries, sliced apple, and crumbled blue cheese, distributing evenly.
- Drizzle the apple cider vinaigrette over the salad according to your preference.
- Sprinkle granola over the top just before serving to maintain crunchiness.
- Toss gently to combine and serve immediately for best texture.
Hearty Tortilla Soup
The key to a good hearty tortilla soup is resting it overnight. This allows the acids, fats, and spices to melt together, and it's the backbone of good flavor development. You usually find this in slow-cooked dishes such as stews. Using jalapeños gives heat, and this can vary greatly, not just by how much you use but by the actual pepper individually.
The most heat is found in the seeds and the ribs, so if you want to dull it down a little, remove these. To make it kid-friendly, that usually means doing just that, and you can also substitute the jalapeños for something milder or add something creamy.
The great thing about this soup is you can make it ahead, saving you time, but also giving you the advantage of rechecking the seasoning before serving. It's ideal for winter, warm but also very forgiving, perfect for home cooks.
Hearty Tortilla Soup
- 1 pound boneless (skinless chicken breasts)
- 1 can (14.5 oz fire-roasted diced tomatoes)
- 1 can (15 oz black beans, drained and rinsed)
- 1 can (15 oz navy beans, drained and rinsed)
- 3 cups chicken broth
- 1 cup frozen corn kernels
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 jalapeño pepper (seeded and minced)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Tortilla strips (shredded cheese, avocado, and sour cream for serving)
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and jalapeño, cooking for another minute until fragrant.
- Stir in chili powder, cumin, and smoked paprika, then add the chicken breasts, fire-roasted tomatoes, both types of beans, corn, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is cooked through and tender.
- Remove chicken from the pot and shred it with two forks, then return it to the soup.
- Season with salt and pepper to taste, and simmer for an additional 5 minutes.
- Serve hot, topped with crispy tortilla strips, shredded cheese, diced avocado, and a dollop of sour cream.
Creamy Frosted Lemonade
A creamy frosted lemonade can be so refreshing. Just remember that the temperature is critical, as this gives it its well-known consistency of being soft serve. If it's too warm, the drink will separate, and if it's too cold, then it will not blend. Everybody loves the taste that comes from the creamsicle flavor and combo of vanilla and citrus.
Chick-fil-A uses freshly squeezed lemons, which makes it stand out from usual fast food. Try not to overblend it or let it sit around too long, as it can melt and turn soupy. It's best consumed immediately.
Creamy Frosted Lemonade
- 1 cup premium lemonade (chilled)
- 1 1/2 cups vanilla soft-serve ice cream or vanilla ice cream (slightly softened)
- 1/4 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon granulated sugar
- Ice cubes (optional, for extra thickness)
- Lemon slices for garnish
- In a blender, combine the chilled lemonade, softened vanilla ice cream, and whole milk.
- Add fresh lemon juice and granulated sugar to the blender.
- Blend on medium speed for 30-45 seconds until smooth and creamy, with a soft-serve consistency.
- If you prefer a thicker texture, add a few ice cubes and blend for an additional 15 seconds.
- Pour into tall glasses and garnish with lemon slices.
- Serve immediately with a straw and enjoy while cold and creamy.
Chocolate Chunk Cookies
These chocolate chunk cookies have great contrasting textures, and that comes from letting the cookies continue to cook when removed from the oven. Residual heat is a real thing. Chick-fil-A's official cookie recipe is proprietary, so any version you make at home is a best guess. Using lots of chocolate can be subjective, but what also matters is the quality used and what type, since the flavor will change when using dark compared to semi-sweet.
The most common mistake is taking these out of the oven too early, and they end up staying doughy. On the other end of the scale, if you cook them too long, they turn dry, and you don't get the gooey center. Timing is critical, so I always like to do a test batch first to make sure you get the cooking time correct, so we end up with the perfect gooey cookie.
Chocolate Chunk Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (softened to room temperature)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chunks
- 1/2 cup milk chocolate chunks
- Flaky sea salt for sprinkling (optional)
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt, then set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Fold in the semi-sweet and milk chocolate chunks with a spatula until evenly distributed.
- Scoop dough into 2-tablespoon portions and place them 2 inches apart on prepared baking sheets.
- Bake for 11-13 minutes until edges are golden but centers still look slightly underdone.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Sprinkle with flaky sea salt if desired while still warm, and enjoy.