So i wanted A homemade version of Chick-fil-A’s chicken sandwich, i read the ingredients on the official website, http://www.chick-fil-a.com/Food/Menu-Detail/ChickfilA-Chicken-Sandwich#?details=ingredients, and i looked on line at others ideas, i do not think that Garlic is in the mix, however many of the “copy-cat” recipes had garlic listed, but its not on the official site as an ingredient! i took 
a 
recipe i found from Alejandra Ramos, that she adapted from blogger Cindy Shopper, i made tweaks and below is my version, i think i needed more breading, or a different flour maybe, ill update this post with my next try. Everyone said they were very good and like the old school restaurant sandwichs!
Adapted from Alejandra Ramos, who adapted from Cindy Shopper. http://www.today.com/food/try-homemade-version-chick-fil-chicken-sandwich-popular-pinterest-t37671
The Ingredients
2 boneless, skinless chicken breasts
1 cup pickle juice “dill”, “You can get it free or low cost from a deli or anywhere that uses pickled on sandwiches, just ask about a bucket of leftover pickle juice”
2 eggs
1/2 cup whole milk
1 cup flour
1 tablespoon confectioners sugar or normal sugar.
1/2 teaspoon cayenne pepper “smoked is better”
1 teaspoon paprika “smoked is better”
1 1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried sage
3 cups peanut oil for frying
4 buns (buttered and toasted) “I do not butter my buns!”
Dill pickle slices, or cut any pickle.
The Prep
Put chicken in zippered bag and gently tenderize with the flat side of a mallet
until about ½-inch thick.
Place a chicken breast on a cutting board. With your hand flat on top of it,
carefully slice the chicken in half horizontally. Trim excess fat
Mix pickle juice, 1/2 teaspoon kosher salt, and half the milk, 1/4 cup
Marinate chicken in the pickle juice mix Overnight is best but at least an hour, in the fridge,
The cooking:
Beat together egg and remaining 1/4 cup milk in a bowl or gallon size zip bag.
Mix together the sugar, flour, & spices in a bowl or gallon size zipper bag.
Heat oil in a cast iron or electric skillet to 350.
Dip each chicken piece into the egg covering all sides, then coat in flour
on all sides.
Fry each chicken piece for 2-4 minutes on each side, until golden and
cooked through.
Place on paper towels to absorb any excess oil, then serve on a toasted bun
with Dill pickle slices.
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