Chick Fil A Strips Recipe: Crispy Homemade Copycat with Secret Brine

This copycat recipe delivers the signature crispy texture and flavor everyone loves, right from your kitchen. The secret lies in a simple but effective brine that ensures juicy, tender chicken every time.

With a two-step coating process and precise frying method, you’ll achieve that perfect golden exterior that stays crispy long after cooking. It’s the closest you’ll get to the original without leaving home.

Ingredients for Chick Fil a Strips

Pantry staples and a quick grocery run. Nothing exotic, just good stuff for crispy perfection.

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The chicken is everything here. Boneless, skinless breasts cut into even strips cook uniformly—avoid thick pieces that won’t crisp properly. Pickle juice is non-negotiable for that signature tang; Vlasic or Claussen work perfectly. Whole milk gives the brine richness, but 2% is fine in a pinch. I grab my chicken from Costco for bulk savings and consistency.

No pickle juice? Add 2 tbsp white vinegar plus 1 tsp sugar to a cup of water as a substitute. Powdered sugar is key for that ultra-crispy crust—don’t swap granulated. Out of peanut oil? Vegetable or canola oil at 350°F works, but peanut oil’s high smoke point is ideal. The milk powder in the coating might seem odd, but it’s what makes the crust stay crispy.

Brined chicken keeps in the fridge for 24 hours max—don’t soak longer or it gets mealy. Fry in batches so the oil temp doesn’t drop. Leftovers reheat in the oven at 375°F for 10-12 minutes, but they’re best fresh. Freeze uncooked strips for up to 3 months.

Step-by-Step Instructions for Crispy Chicken Strips

Here’s the method I’ve perfected for achieving that signature crispy exterior and juicy interior.

Step 1: Brine the Chicken in Pickle Juice

Cut the 1.5 lb boneless skinless chicken breasts into 1-inch strips. Place them in a large bowl and pour over the 1 cup pickle juice and 1 cup milk. This brine is the secret—it tenderizes the meat while adding that signature tangy flavor.

Let the chicken soak in the refrigerator for 30 minutes to 1 hour. Don’t skip this step; it’s what makes these strips taste like the original. The milk balances the acidity of the pickle juice while keeping the chicken incredibly moist.

Step 2: Prepare the Dredging and Battering Stations

In a shallow dish, whisk together the 2 whole large eggs with 2 tablespoons of the milk from the brine. In another dish, combine 1.5 cups all-purpose flour, 0.25 cup powdered sugar, 0.5 cup powdered milk, 2 tsp paprika, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder.

The powdered sugar and powdered milk in the dredge are non-negotiable—they create that ultra-crispy, slightly sweet crust that’s a hallmark of this dish. Mix the dry ingredients thoroughly to ensure even coating.

Step 3: Double-Dredge for Maximum Crispiness

Remove the chicken from the brine and pat it dry with paper towels. Dip each strip first into the flour mixture, pressing gently to adhere. Then dip into the egg wash, letting any excess drip off. Return the strip to the flour mixture for a second coating, pressing firmly to create a thick, craggy crust.

Place the coated strips on a wire rack set over a baking sheet. This allows air to circulate underneath, preventing the coating from getting soggy before frying. Let them rest for 5-10 minutes while you heat the oil—this helps the coating set.

Step 4: Deep-Fry to Golden Perfection

Heat the 4 cups peanut oil in a deep, heavy pot to 350°F. Use a deep-fry thermometer for accuracy; the temperature is crucial for that perfect crisp without overcooking the chicken. Fry the strips in batches to avoid crowding the pot, which would lower the oil temperature.

Cook for 4-5 minutes per side until the coating is deep golden brown and the internal temperature reaches 165°F. The coating should be crisp and audibly crunchy when removed from the oil. Drain on the wire rack to keep them crispy, not on paper towels which can make them steam.

Serve immediately while hot and crispy. The contrast between the crunchy exterior and tender, juicy chicken inside is what makes this recipe so addictive.

Pro Cooking Tips for This Recipe

Brine Perfection

Don’t rush the brine—30-60 minutes in pickle juice and milk is the magic window. I use Claussen dill pickle brine for that authentic tang. The milk’s proteins help the coating stick better while keeping the chicken ultra-juicy. 💡

Double-Dredge Technique

Press the chicken firmly into the flour mixture during the second dredge to create those crispy peaks and valleys. Let the coated strips rest on a wire rack for 5-10 minutes—this helps the coating dry slightly for maximum crunch.

Oil Temperature Control

Use a deep-fry thermometer to maintain 350°F precisely. I recommend a Lodge enameled Dutch oven for even heat distribution. Fry in small batches to prevent temperature drops that lead to greasy results.

Frying Pro Tips

Cook until the coating is deep golden brown and the internal temp hits 165°F. Listen for that sizzle—when it quiets, your strips are nearly done. Drain on a wire rack, not paper towels, to preserve crispiness.

Resting Matters

Let fried strips rest for 2-3 minutes before serving. This allows the juices to redistribute and the crust to set. Serve immediately while hot—the texture changes dramatically as they cool.

Equipment Upgrade

For serious crispiness, invest in a Cuisinart deep fryer with precise temperature control. The basket design makes lifting strips easier and safer than a pot. 🔥

Frequently Asked Questions