The Ultimate Copycat Chick-Fil-A Chick-n-Strips with Signature Sauce

The aroma of Chick-Fil-A always transports me back to childhood road trips. Crammed in the backseat with my siblings, the promise of those crispy, juicy chicken strips and that tangy, creamy sauce was the ultimate reward for surviving hours of sibling rivalry. Even now, the first bite of a Chick-n-Strip is pure comfort, a nostalgic hug in food form. Now, you can recreate that joy at home with this surprisingly simple, remarkably accurate recipe.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 6-9 minutes
• Total Time: 31-34 minutes
• Servings: 4
• Yields: 16 Chick-n-strips
• Dietary Type: Varies, see variations

Ingredients

For the Chick-Fil-A Sauce:

• ¼ cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon yellow mustard
• 2 teaspoons fresh lemon juice, from the juice of one lemon
• 2 tablespoons barbecue sauce
• ¼ teaspoon salt

For the Wet Marinade:

• ½ cup pickle juice
• ½ cup whole milk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 egg
• 16 chicken tenderloins, about 1 3/4 pounds
• 8 pickle chips from 1 jar pickle chips (16 oz)

For the Dry Breading:

• 3 cups all-purpose flour
• ¼ cup powdered sugar
• 2 tablespoons baking powder
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 2 teaspoons chili powder

For Frying:

• 6 cups peanut oil

Equipment Needed

• Small bowl
• Medium bowls (2)
• Medium-sized pot or deep fryer
• Whisk
• Plate
• Baking sheet
• Paper towels
• Tongs
• Thermometer

Instructions

1. Prepare the Chick-Fil-A Sauce: In a small bowl, whisk together the ¼ cup mayonnaise, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon yellow mustard, 2 teaspoons fresh lemon juice, 2 tablespoons barbecue sauce, and ¼ teaspoon salt. Set aside. Taste and adjust seasonings as needed.

2. Marinate the Chicken: In a medium bowl, whisk together the ½ cup pickle juice, ½ cup whole milk, ½ teaspoon garlic powder, and ½ teaspoon onion powder.

3. Add the Chicken: Add the 16 chicken tenderloins to the wet mixture, making sure to coat evenly. Allow the chicken to marinate for at least 20 minutes, or up to 2 hours, in the refrigerator. Longer marinating times will result in a more tender and flavorful chicken.

4. Heat the Oil: While the chicken marinates, pour the 6 cups peanut oil into a medium-sized pot or deep fryer. Over medium-high heat, heat the oil to 325 degrees F (163 degrees C). Use a thermometer to ensure accurate temperature control. Maintaining the correct oil temperature is crucial for achieving crispy, golden-brown chicken without burning it.

5. Prepare the Breading: While the oil heats, in another medium bowl, whisk together the 3 cups all-purpose flour, ¼ cup powdered sugar, 2 tablespoons baking powder, 1 tablespoon kosher salt, 1 tablespoon paprika, and 2 teaspoons chili powder. Ensure the ingredients are well combined to avoid pockets of seasoning.

6. Double-Bread the Chicken: Reserving the marinade, remove the chicken to a plate. In the bowl with the marinade, whisk in the 1 egg. This will help the flour adhere better to the chicken.

7. Dip and Dredge: Dip each chicken tenderloin into the egg mixture, one piece at a time, shaking off any excess. Then, dredge the chicken pieces in the flour mixture, making sure to coat evenly on all sides.

8. Repeat the Breading: For an extra crispy coating, repeat the breading process. Dip the chicken back into the egg mixture, shaking off the excess, and then dredge it again in the flour mixture, ensuring a thorough coating.

9. Rest the Chicken: Place the breaded chicken pieces on a plate or a baking sheet lined with parchment paper. Allowing the breaded chicken to rest for about 5-10 minutes helps the coating adhere better during frying.

10. Prepare for Draining: Line a baking sheet with paper towels. This will be used to drain the excess oil from the cooked chicken.

11. Fry the Chicken: Once the oil is heated to 325 degrees F (163 degrees C), carefully add the breaded chicken to the oil in batches, being careful not to overcrowd the pot. Overcrowding can lower the oil temperature and result in soggy chicken.

12. Cook Until Golden: Cook the chicken until it is golden brown on each side and opaque in the center, about 2 to 3 minutes per side, for a total of 4-6 minutes per batch. Use tongs to flip the chicken and ensure even cooking.

13. Drain and Cool: Remove the cooked chicken from the oil and place it on the prepared baking sheet lined with paper towels to drain the excess oil.

14. Serve: Serve the crispy Chick-n-Strips hot with the prepared Chick-fil-A sauce and pickle chips.

Expert Tips & Tricks

• Don’t skip the powdered sugar: This seemingly small ingredient adds a touch of sweetness that is surprisingly accurate to the original Chick-Fil-A flavor.
• Brining is Key: The pickle juice in the marinade is essential for tenderizing the chicken and imparting that signature tang. Don’t skimp on this step!
• Oil Temperature is Crucial: Maintaining a consistent oil temperature of 325°F (163°C) is vital. If the oil is too hot, the chicken will burn on the outside before it cooks through. If it’s too cold, the chicken will be greasy.
• Batch Fry: Avoid overcrowding the pot. Fry in batches to maintain the oil temperature and ensure crispy chicken.
• Adjust Spice Level: If you prefer a spicier kick, add a pinch of cayenne pepper to the flour mixture.
• Make-Ahead Tip: The dry breading can be prepared up to 2 days in advance and stored in an airtight container.

Serving & Storage Suggestions

Serve these Chick-n-Strips immediately while they are hot and crispy, alongside the homemade Chick-fil-A sauce and a generous serving of pickle chips. They are also delicious in wraps or on salads.

Storage: Leftover Chick-n-Strips can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, preheat your oven to 350°F (175°C). Place the chicken strips on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until heated through. You can also reheat them in an air fryer for about 5 minutes. Microwaving is not recommended as it can make the chicken soggy.

Nutritional Information

Estimated nutritional information per serving (4 Chick-n-strips):

Nutrient	Amount per Serving	% Daily Value
Calories	928.25 kcal	–
Total Fat	69.5 g	89%
Saturated Fat	11.5 g	58%
Cholesterol	12.375 mg	4%
Sodium	714.675 mg	30%
Total Carbohydrate	32.6 g	11%
Dietary Fiber	1.7 g	6%
Sugars	5.175 g	–
Protein	4.3 g	9%

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend for the breading. Ensure your baking powder is also gluten-free.
• Dairy-Free: Substitute the whole milk in the marinade with unsweetened almond milk or soy milk.
• Spicier: Add 1/2 teaspoon of cayenne pepper to the flour mixture for a spicy kick.
• Air Fryer: Preheat your air fryer to 400°F (200°C). Lightly spray the breaded chicken with cooking oil and cook for 8-10 minutes, flipping halfway through, until golden brown and cooked through.
• Healthier: use whole wheat flour instead of all-purpose flour.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of tenderloins?
A: Yes, you can, but cut the chicken breasts into strips approximately the same size as tenderloins to ensure even cooking.

Q: Can I marinate the chicken overnight?
A: While you can marinate the chicken for longer than 20 minutes, avoid marinating it for more than 2 hours as the acid in the pickle juice can break down the chicken too much and make it mushy.

Q: What if I don’t have peanut oil?
A: Peanut oil is ideal for frying due to its high smoke point, but you can substitute it with vegetable oil, canola oil, or corn oil.

Q: How do I know when the chicken is cooked through?
A: The internal temperature of the chicken should reach 165°F (74°C). You can use a meat thermometer to check for doneness.

Q: My breading keeps falling off. What am I doing wrong?
A: Make sure to shake off the excess egg mixture before dredging the chicken in the flour. Also, ensure the flour mixture is evenly coating the chicken on all sides. Press the flour gently onto the chicken to help it adhere. The double-breading process will help too.

Final Thoughts

There you have it – a remarkably accurate copycat recipe for Chick-Fil-A Chick-n-Strips that you can make right in your own kitchen! Don’t be intimidated by the steps; the process is quite straightforward, and the results are well worth the effort. Gather your ingredients, put on some music, and enjoy the process of creating a family favorite. I encourage you to try this recipe and share your feedback. These strips are delicious served with waffle fries and a milkshake for the full Chick-fil-A experience! Happy cooking!