The Chick Fil A chicken sandwich is widely believed to be the most popular chicken sandwich in the U.S. It's a tasty, crispy fried chicken breast that has been making mouths water for nearly 60 years. Well, you no longer have to miss out on the delicious taste of Chick Fil A because of a gluten free diet, because this copycat Chick Fil A chicken will cure your cravings!
This copycat recipe makes a perfect fried crispy chicken sandwich or chicken nuggets, just like you'll find at CFA - without gluten, dairy or the hefty restaurant price tag. I've served this chicken to lots of Chick Fil A fans for more than a year of testing and it was a big hit all around, so I know you're going to love it - get your french fries, dill pickles and dipping sauce ready!
If you're a die-hard Chick-Fil-A fan, you should also try my copycat Chick-Fil-A cookies or this awesome Chick Fil A chicken tortilla soup! The best part is, you can make Chick-Fil-A at home any day of the week - even Sunday. 😉
Ingredient Notes
This easy recipe requires a handful of simple ingredients, many of which you'll find in a well stocked spice cabinet. The two specialty items here are Accent seasoning (usually available in any grocery store) and coconut milk powder, which can be ordered online if your store doesn't carry it.
This recipe is comprised of two parts - the chicken brine and the breading. Many people believe CFA soaks their chicken in dill pickle juice, but restaurant workers have confirmed the chicken comes packaged in the brine and it definitely does not resemble pickle juice.
- Accent Seasoning (also known as MSG) - This flavor enhancing ingredient is mentioned right in the ingredient list at Chick Fil A. Some people have negative feelings about MSG, but if you want the authentic flavor it is required.
- Non-Dairy Milk - I used unsweetened coconut milk for my egg wash, but you can use your favorite plant-based milk. If you're not dairy free, use regular milk. You can even use water here without affecting the flavor too much.
- Gluten-Free Flour Blend - I tested this recipe with Bob's Red Mill 1-to-1 flour blend. Another gluten free flour blend would probably work fine, just avoid single flours like almond flour since they don't work the same.
- Coconut Milk Powder - Milk powder not only affects the flavor but also the color of the fried chicken. Any non-dairy milk powder should work fine and if you're not dairy free, the ingredient list specifically calls for pasteurized nonfat dried milk.
- Peanut Oil - Chick-Fil-A uses peanut oil to fry all of their chicken. Peanut oil has a high smoke point and a neutral taste, which allows higher frying temperatures resulting in a crispy coating with less oily texture. If you want the real thing, you need to use peanut oil here. However, if you have a peanut allergy you can use vegetable oil as a substitute.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use regular milk and dairy nonfat milk powder in place of the dairy free ingredients.
- Not Gluten Free - You can replace the gluten free flour with all-purpose flour with no issues.
- No MSG - There isn't really a suitable replacement for the MSG here. If you're dead set against it, you can add a little extra salt to compensate for some of the flavor.
How to Make Your Own Homemade Chick-Fil-A Chicken
You will need to prepare the brine and marinate your chicken for 6-8 hours before frying. You can do this the night before or first thing in the morning.
STEP 1: Combine the water, sugar and spices in a bowl that is big enough to fit your chicken. Stir well until the dry ingredients dissolve in the water.
STEP 2: Add the chicken breasts or nuggets to the brine and cover. Refrigerate for 6 hours or up to overnight.
STEP 3: When it's time to fry the chicken, add the eggs and milk to a shallow bowl. Beat until the ingredients are well mixed.
STEP 4: Combine flour, powdered sugar, milk powder, salt, dry mustard, MSG, baking powder, white pepper and paprika in a second shallow bowl. Stir together until well mixed.
STEP 5: Remove the chicken from the brine and pat chicken pieces dry with paper towels.
Dredge it in the flour first, then the egg mixture, then in the flour again. On the second coat of flour, press the chicken down with your palms, using your body weight, to flatten the chicken slightly.
STEP 6: Place the battered chicken on a wire rack on top of a baking sheet. Allow them to rest while you heat the cooking oil.
STEP 7: Heat 6 cups of peanut oil (or vegetable oil ) to 365F in a deep 10-inch pan. I used my Dutch oven pan. I highly recommend using an instant thermometer for keeping track of the oil temperature.
Add in the chicken breasts, two at a time. Watch the temperature to make sure it doesn't drop below 350F. Cook for about 5 minutes, or until the internal temperature reaches 165F. (CFA cooks theirs for 4 minutes 20 seconds at 350F)
Expert Tip
Keep your fried chicken crispy. Many people recommend placing fried foods on paper towels to soak up the oil, but a properly fried piece of chicken should not be greasy. Keeping the temp between 350F-360F is key.
I always place my fried foods on a wire rack over a baking sheet to cool. Any excess oil will drip off and the bottom of the chicken will stay crispy.
How to Make Chick Fil A Chicken Nuggets
Before adding your chicken to the brine, cut it into bite sized pieces. I was able to create 30 nuggets from 1 pound of boneless skinless chicken breasts. Place the chicken pieces in the brine and the remaining process is the same. The frying time may be a little shorter since the chicken is much smaller. I recommend trying 3-4 minutes and checking the internal temperature.
Storage
If you have leftover chicken, wait until it has cooled completely to store. Line an airtight container with paper towels and place the chicken inside. Store in the refrigerator for 3-4 days.
I recommend reheating in an air fryer set to 400F until the internal temperature reaches 165F. You can also reheat on a baking sheet in the oven. Either method will provide a better crisp to the breading than microwaving.
Recipe FAQs
Chick Fil A is one of the few fast food restaurants that offers some gluten free options. Their grilled chicken and waffle fries are indeed gluten free. They also offer a delicious gluten free bun, which is shown in these photos. The classic CFA chicken sandwich is not gluten free.
Yes, monosodium glutamate is considered safe for a gluten free diet. Some people react to MSG in a negative way, but that is not related to gluten.
More chicken recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Copycat Chick Fil A Chicken
Ingredients
- 1 pound Boneless Skinless Chicken Breasts cut into 4 ounce patties or cubes for nuggets
For the brine:
- 3 Cups Water
- ⅓ Cup Sugar
- 3 Tablespoons Kosher Salt
- 2 teaspoon MSG Accent Seasoning
- 1 ½ teaspoon Paprika
- ½ teaspoon Dry Mustard
- ¼ teaspoon Black Pepper
For the coating:
- 2 Eggs
- 1 Cup Non Dairy Milk
- 1 ½ Cups Gluten Free 1-to-1 Flour Blend I used Bob's Red Mill
- ¼ Cup Powdered Sugar
- 2 Tablespoons Coconut Milk Powder
- 1 ¼ teaspoons Kosher Salt
- 1 ½ teaspoons Dry Mustard
- 1 teaspoon Baking Powder
- ¾ teaspoon MSG Accent Seasoning
- ½ teaspoon White Pepper
- ¼ teaspoon Paprika
- 6 Cups Peanut Oil or vegetable oil
For serving
- Gluten Free Buns
- Dill Pickle Hamburger Slices
Instructions
- Prepare the brine. Combine the water, salt, sugar, MSG, paprika, black pepper, and mustard powder. Stir well to dissolve the powdered ingredients.3 Cups Water, ⅓ Cup Sugar, 3 Tablespoons Kosher Salt, 2 teaspoon MSG, 1 ½ teaspoon Paprika, ½ teaspoon Dry Mustard, ¼ teaspoon Black Pepper
- Add the chicken to the brine. Cover and refrigerate for 6-8 hours or overnight.1 pound Boneless Skinless Chicken Breasts
- When you're ready to cook, combine milk and eggs and whisk together.2 Eggs, 1 Cup Non Dairy Milk
- In a separate low bowl, combine the gluten free flour, sugar, milk powder, salt, mustard, MSG, baking powder, white pepper and paprika. Stir well.1 ½ Cups Gluten Free 1-to-1 Flour Blend, ¼ Cup Powdered Sugar, 2 Tablespoons Coconut Milk Powder, 1 ¼ teaspoons Kosher Salt, 1 ½ teaspoons Dry Mustard, 1 teaspoon Baking Powder, ¾ teaspoon MSG, ½ teaspoon White Pepper, ¼ teaspoon Paprika
- Remove the chicken from the brine and pat it dry with paper towels.
- Dip the chicken in the flour mixture, then into the egg mixture. Then place it in the flour mixture a second time. Press the chicken down with the heal of your palm/body weight to flatten it slightly. Place the breaded chicken on a wire rack over a baking sheet to rest.
- Add 6 cups of oil to a large pot over medium-high heat. Bring the oil to a temperature of 365 °F (185 °C) before adding the chicken.6 Cups Peanut Oil
- Place the chicken in the hot oil, working in batches so the oil temp does not drop below 350 °F (177 °C)
- Cook chicken for 5 minutes or until it's golden brown and the internal temperature reaches 165 °F (74 °C) (chick fil a cooks theirs for 4 min 20 seconds).
- Remove to a wire rack to air dry.
- Serve on your favorite gluten free buns with 2 pickles per sandwich.Gluten Free Buns, Dill Pickle Hamburger Slices
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Leave a Comment