10 Copycat Restaurant Recipes You Can Make with ALDI Ingredients

Let’s be honest: a family dinner out doesn’t cost what it used to. A couple of chicken sandwiches, a round of soup, and dessert can easily run past what a full week of groceries used to cost. But here’s the good news: most of the restaurant dishes we crave aren’t complicated. They come down to a few smart techniques and the right pantry staples.

That’s where ALDI comes in, and it’s the same reason I keep coming back to it for budget-friendly ALDI dinner ideas. Between Kirkwood chicken, Happy Farms cheese, Casa Mamita salsas, and a spice aisle stocked with Stonemill basics, you can recreate a surprising amount of the menu at your favorite chain restaurants without hunting through specialty stores.

Below are ten of my favorite copycat recipes, from a pickle-brined chicken sandwich that rivals the drive-thru to a lemon loaf worth skipping the coffee shop line for. Every one is built around ingredients you can find at ALDI.

A quick note before you shop: ALDI’s inventory varies by location and season, so if you can’t find a specific product, any similar version will work just fine.

Pickle-Brined Fried Chicken Sandwich (Chick-fil-A Copycat)

If there’s one copycat recipe worth mastering, it’s this one. The secret is twofold: a pickle juice brine that seasons the chicken all the way through, and a pinch of powdered sugar in the breading that gives it that signature golden, faintly sweet crust.

Prefer the air fryer? Get the recipe: Air Fryer Chick-fil-A Crispy Chicken Sandwich. Want extra sauce for dipping? Try this Copycat Chick-fil-A Sauce.

Total time: 35 minutes, plus 1 hour to brine | Makes: 4 sandwiches

Ingredients

For the brine:

• 2 large boneless, skinless chicken breasts (Kirkwood), halved and pounded to ½ inch thick
• 1 cup dill pickle juice (straight from the jar)
• ½ cup milk (Friendly Farms)

For the breading:

• 2 eggs (Goldhen)
• 1 cup milk (Friendly Farms)
• 1½ cups all-purpose flour (Baker’s Corner)
• 3 tablespoons powdered sugar (Baker’s Corner)
• 2 teaspoons paprika, 2 teaspoons salt, and 1 teaspoon black pepper (Stonemill)
• ½ teaspoon garlic powder and ½ teaspoon chili powder (Stonemill)
• Peanut or canola oil, for frying (Carlini)

To serve:

• 4 hamburger buns (L’oven Fresh), buttered and toasted
• Dill pickle chips

For the sauce:

• ½ cup mayonnaise (Burman’s)
• 2 tablespoons BBQ sauce (Burman’s)
• 2 tablespoons honey
• 1 tablespoon yellow mustard (Burman’s)
• 1 teaspoon lemon juice

Instructions

1. Whisk the pickle juice and ½ cup milk together in a bowl or zip-top bag. Add the chicken and refrigerate for 1 to 8 hours.
2. Stir the sauce ingredients together and chill until you’re ready to serve.
3. Heat about 2 inches of oil in a heavy pot to 350°F.
4. Whisk the eggs and 1 cup milk in one shallow dish. In a second dish, combine the flour, powdered sugar, and spices.
5. Remove the chicken from the brine and let the excess drip off. Dip each piece in the egg mixture, then press it firmly into the flour mixture on both sides.
6. Fry two pieces at a time for 4 to 6 minutes, turning once, until deep golden brown and the internal temperature reaches 165°F. Drain on a wire rack.
7. Place each piece on a toasted bun with two pickle chips and a generous spoonful of sauce.

Tip: Want it spicy? Add a teaspoon of cayenne to the flour mixture.

Sausage, Potato, and Kale Soup (Olive Garden Zuppa Toscana Copycat)

This is the soup that keeps people coming back for the unlimited refills. It’s rich, a little spicy, and loaded with sausage, bacon, and tender potatoes. Best of all, it comes together in one pot in under an hour.

More Olive Garden favorites: Irresistible Olive Garden Copycat Recipes

Total time: 45 minutes | Serves: 6

Ingredients

• 1 pound Italian sausage (mild or hot), casings removed
• 6 slices bacon (Appleton Farms), chopped
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth (Chef’s Cupboard)
• 4 medium russet potatoes, halved and thinly sliced
• ½ teaspoon crushed red pepper (Stonemill)
• 3 cups chopped kale, stems removed
• 1 cup heavy cream (Friendly Farms)
• Grated Parmesan cheese (Happy Farms), for serving
• Salt and black pepper, to taste

Instructions

1. Cook the bacon in a large pot over medium heat until crisp. Transfer to a paper towel and pour off all but 1 tablespoon of the fat.
2. Add the sausage to the pot and brown it, breaking it into crumbles, for about 7 minutes. Drain any excess grease.
3. Add the onion and cook for 4 minutes, then stir in the garlic and cook for 30 seconds more.
4. Pour in the broth, add the potatoes and crushed red pepper, and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the potatoes are fork-tender.
5. Lower the heat and stir in the cream and kale. Cook for 3 to 5 minutes, until the kale is wilted. Season with salt and pepper.
6. Ladle into bowls and top with crumbled bacon and Parmesan.

Tip: Once the cream goes in, keep the soup below a boil so it stays silky smooth.

Broccoli Cheddar Soup (Panera Bread Copycat)

Creamy, cheesy, and comforting, this broccoli cheddar soup tastes just like the café version. Serve it in a hollowed-out sourdough round for the full experience.

Short on time? Get the recipe: Instant Pot Copycat Panera’s Broccoli and Cheddar Soup

Total time: 50 minutes | Serves: 6

Ingredients

• 4 tablespoons butter (Countryside Creamery)
• 1 small onion, finely diced
• ¼ cup all-purpose flour (Baker’s Corner)
• 2 cups half-and-half (Friendly Farms)
• 3 cups chicken broth (Chef’s Cupboard)
• 12 ounces broccoli florets, finely chopped, fresh or frozen (Season’s Choice)
• 1 cup matchstick carrots
• 8-ounce block sharp cheddar cheese (Happy Farms), freshly shredded
• ¼ teaspoon ground nutmeg (Stonemill)
• Salt and black pepper, to taste
• Sourdough bread bowls (Specially Selected), optional

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Sprinkle in the flour and whisk constantly for 1 to 2 minutes.
3. Slowly whisk in the half-and-half, followed by the broth. Simmer for 15 minutes, stirring often, until slightly thickened.
4. Add the broccoli and carrots and simmer for another 15 to 20 minutes, until tender.
5. For a creamier texture, blend about a third of the soup with an immersion blender.
6. Remove the pot from the heat and stir in the cheddar a handful at a time until melted. Season with nutmeg, salt, and pepper.

Tip: Shred your cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.

Chipotle Chicken Burrito Bowls (Chipotle Copycat)

Smoky, charred chicken over zesty cilantro lime rice, piled high with all your favorite toppings. These bowls are perfect for meal prep, too.

More takeout-style bowls: 100 Copycat Recipes So Good You’ll Forget Takeout Exists

Total time: 45 minutes, plus 30 minutes to marinate | Serves: 4

Ingredients

For the chicken:

• 1½ pounds boneless, skinless chicken thighs (Kirkwood)
• 2 chipotle peppers in adobo sauce, plus 1 tablespoon of the sauce
• 3 cloves garlic, minced
• 1 teaspoon ground cumin and 1 teaspoon dried oregano (Stonemill)
• 1 teaspoon salt and ½ teaspoon black pepper (Stonemill)
• 2 tablespoons vegetable oil (Carlini)

For the cilantro lime rice:

• 1 cup long-grain white rice (Earthly Grains)
• 1¾ cups water
• 1 bay leaf and 1 teaspoon salt
• Juice of 1 lime
• ¼ cup chopped fresh cilantro

For the toppings:

• 1 can black beans (Dakota’s Pride), rinsed and warmed
• 1 cup corn, thawed (Season’s Choice)
• Salsa (Casa Mamita)
• Shredded Mexican-style cheese (Happy Farms)
• Sour cream (Friendly Farms)
• Guacamole or sliced avocado

Instructions

1. Blend or finely mince the chipotles, adobo sauce, garlic, spices, and oil into a paste. Coat the chicken and marinate for at least 30 minutes, or overnight in the fridge.
2. Rinse the rice, then combine it with the water, bay leaf, and salt in a saucepan. Bring to a boil, cover, and simmer for 18 minutes. Let it rest off the heat for 5 minutes.
3. Cook the chicken in a hot skillet or grill pan for 5 to 6 minutes per side, until charred and cooked to 165°F. Rest for 5 minutes, then chop.
4. Remove the bay leaf and fluff the rice with the lime juice and cilantro.
5. Build your bowls with rice, chicken, beans, corn, and your favorite toppings.

Tip: If your store doesn’t have chipotles in adobo, swap in 1½ teaspoons of smoked paprika and a pinch of cayenne for a similar smoky heat.

Chicken Lettuce Wraps (P.F. Chang’s Copycat)

This popular appetizer makes a light and speedy weeknight dinner. The savory-sweet filling is ready in about 25 minutes.

More restaurant remakes: Ultimate Collection of the Best Copycat Recipes

Total time: 25 minutes | Serves: 4

Ingredients

For the filling:

• 1 tablespoon vegetable oil (Carlini)
• 1 pound ground chicken (Kirkwood)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (8 ounces) water chestnuts, drained and diced
• 3 green onions, sliced
• 1 head butter or iceberg lettuce, leaves separated

For the sauce:

• ¼ cup hoisin sauce (Fusia)
• 2 tablespoons soy sauce (Fusia)
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar (Baker’s Corner)
• 1 teaspoon sriracha (optional)

Instructions

1. Stir the sauce ingredients together in a small bowl.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, breaking it into small crumbles, for about 6 minutes.
3. Add the onion and cook for 3 minutes, then add the garlic and ginger and cook for 1 minute more.
4. Stir in the water chestnuts and sauce and cook for 2 minutes, until glossy.
5. Remove from the heat, fold in the green onions, and spoon into lettuce cups.

Tip: Let the chicken sit undisturbed for a minute before stirring so it gets a nice brown sear.

Cheesy Hashbrown Casserole (Cracker Barrel Copycat)

This is the ultimate crowd-pleasing side dish for brunches, potlucks, and holiday tables. It takes just 10 minutes to put together before it goes in the oven.

More ALDI comfort food: 70+ ALDI Dinner Ideas for Fall and Winter

Total time: 1 hour 5 minutes | Serves: 10

Ingredients

• 30-ounce bag frozen shredded hash browns (Season’s Choice), thawed
• 1 can (10.5 ounces) condensed cream of chicken soup (Chef’s Cupboard)
• 1 cup sour cream (Friendly Farms)
• ¼ cup butter (Countryside Creamery), melted
• ½ cup onion, finely diced
• 2 cups shredded Colby Jack cheese (Happy Farms), divided
• 1 teaspoon salt and ½ teaspoon black pepper (Stonemill)

Instructions

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. Pat the thawed hash browns dry with a clean towel.
3. In a large bowl, mix the soup, sour cream, butter, onion, salt, pepper, and 1½ cups of the cheese. Fold in the hash browns.
4. Spread the mixture into the baking dish and sprinkle the remaining cheese on top.
5. Bake for 45 to 55 minutes, until bubbly and golden.

Tip: Make it the night before, cover, and refrigerate. Just add about 10 minutes to the baking time.

Crunchy Beef Wraps (Taco Bell Crunchwrap Supreme Copycat)

A crispy tostada tucked inside a folded, pan-toasted tortilla gives you that famous crunch in every bite. These are a guaranteed hit with kids.

Prefer the air fryer? Get the recipe: Air Fryer Copycat Taco Bell Crunchwrap Supreme

Total time: 35 minutes | Makes: 4 wraps

Ingredients

• 1 pound 80/20 ground beef
• 1 packet taco seasoning (Casa Mamita), plus water per the package directions
• 4 burrito-size (12-inch) flour tortillas
• 4 small (6-inch) flour tortillas
• 4 tostada shells
• ½ cup salsa con queso (Casa Mamita), warmed
• ½ cup sour cream (Friendly Farms)
• 1 cup shredded lettuce
• 1 Roma tomato, diced
• 1 cup shredded Mexican-style cheese (Happy Farms)
• 1 tablespoon vegetable oil (Carlini)

Instructions

1. Brown the ground beef and drain the fat. Add the taco seasoning and water and simmer until thickened.
2. Microwave the large tortillas for about 15 seconds so they’re pliable and won’t crack.
3. In the center of each large tortilla, layer the beef, a drizzle of queso, a tostada shell, sour cream, lettuce, tomato, and cheese.
4. Top with a small tortilla, then fold the edges of the large tortilla up and over in pleats until it’s completely closed.
5. Heat the oil in a skillet over medium heat. Cook each wrap seam-side down for 2 to 3 minutes, then flip and cook for 2 minutes more, until golden.

Tip: Always cook the seam side first. It seals the folds so the wrap holds together when you flip it.

Orange Chicken (Panda Express Copycat)

Crispy chicken bites tossed in a sticky, sweet, and tangy orange sauce. Once you taste the homemade version, you may never order it again.

Prefer the air fryer? Get the recipe: Air Fryer Panda Express Orange Chicken. For more takeout favorites, see these 21 Easy Panda Express Copycat Recipes.

Total time: 40 minutes | Serves: 4

Ingredients

For the chicken:

• 1½ pounds boneless, skinless chicken thighs (Kirkwood), cut into 1-inch pieces
• 1 egg (Goldhen), beaten
• ½ cup cornstarch
• ¼ cup all-purpose flour (Baker’s Corner)
• ½ teaspoon salt
• Vegetable oil, for frying (Carlini)

For the sauce:

• ¾ cup orange juice (Nature’s Nectar)
• 1 tablespoon orange zest
• ⅓ cup sugar (Baker’s Corner)
• 2 tablespoons soy sauce (Fusia)
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• ½ teaspoon crushed red pepper (Stonemill)
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Sliced green onions and cooked rice (Earthly Grains), for serving

Instructions

1. Toss the chicken with the beaten egg. Combine the cornstarch, flour, and salt in a large bag, add the chicken, and shake to coat.
2. Heat about 1½ inches of oil to 350°F. Fry the chicken in batches for 4 to 5 minutes, until golden and cooked through. Drain on a wire rack.
3. In a large skillet, combine all the sauce ingredients except the cornstarch slurry and simmer for 3 minutes.
4. Stir in the slurry and cook for about 1 minute, until the sauce is thick and glossy.
5. Toss the chicken in the sauce and serve over rice, garnished with green onions.

Shortcut: Short on time? Bake a bag of Kirkwood frozen breaded chicken chunks according to the package directions, then toss them in the homemade sauce.

Iced Lemon Loaf (Starbucks Copycat)

Moist, tender, and bursting with bright lemon flavor, this loaf is topped with a sweet-tart glaze. One loaf costs about the same as a single slice at the coffee shop.

Prefer the air fryer? Get the recipe: Air Fryer Copycat Starbucks Iced Lemon Loaf

Total time: 1 hour 15 minutes, plus cooling | Makes: 1 loaf (about 10 slices)

Ingredients

For the loaf:

• 1½ cups all-purpose flour (Baker’s Corner)
• ½ teaspoon baking powder and ½ teaspoon baking soda (Baker’s Corner)
• ½ teaspoon salt
• 3 eggs (Goldhen), at room temperature
• 1 cup sugar (Baker’s Corner)
• 2 tablespoons butter (Countryside Creamery), softened
• 1 teaspoon vanilla extract (Stonemill)
• Zest of 2 lemons
• ⅓ cup fresh lemon juice
• ½ cup vegetable oil (Carlini)

For the icing:

• 1 cup powdered sugar (Baker’s Corner)
• 1½ to 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the eggs, sugar, butter, vanilla, and lemon zest until smooth and pale. Beat in the lemon juice.
4. Mix in the dry ingredients just until combined, then stir in the oil.
5. Pour the batter into the pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Whisk the powdered sugar and lemon juice into a thick icing and spread it over the cooled loaf.

Tip: Rub the lemon zest into the sugar with your fingertips before mixing. It releases the fragrant oils and gives the loaf a much brighter flavor.

Cinnamon Honey Butter (Texas Roadhouse Copycat)

We saved the easiest for last. This whipped butter takes five minutes and turns an ordinary basket of dinner rolls into something special.

More copycat spreads and sauces: Deliciously Homemade Copycat Sauce Recipes

Total time: 5 minutes | Makes: about 1 cup

Ingredients

• ½ cup (1 stick) salted butter (Countryside Creamery), softened
• ⅓ cup powdered sugar (Baker’s Corner)
• ¼ cup honey
• 1 teaspoon ground cinnamon (Stonemill)
• Warm dinner rolls (L’oven Fresh), for serving

Instructions

1. Beat the butter with a hand mixer for about 1 minute, until creamy.
2. Add the powdered sugar, honey, and cinnamon and beat for 1 to 2 minutes more, until light and fluffy.
3. Serve at room temperature with warm rolls. Store leftovers in the refrigerator for up to 2 weeks.

Tip: Don’t stop at rolls. It’s delicious on sweet potatoes, cornbread, and pancakes, too.

ALDI Shopping Tips for Copycat Cooking

• Stock up on the basics. Baker’s Corner flour and sugar, Stonemill spices, and Carlini oil show up in almost every recipe on this list, and they’re some of the best values in the store.
• Buy cheese by the block. Happy Farms blocks are usually cheaper per ounce than pre-shredded bags, and they melt more smoothly.
• Check the Aldi Finds aisle. Specialty sauces and seasonal ingredients pop up there regularly, so it’s worth a look each trip.
• Bring a quarter and your own bags. You’ll need a quarter to unlock a cart, and ALDI doesn’t provide free bags.

Final Thoughts

Recreating restaurant favorites at home is one of the easiest ways to save money without giving up the meals your family loves. With a well-stocked ALDI pantry, you can have a drive-thru-worthy chicken sandwich on Monday, a bowl of Zuppa Toscana on Wednesday, and a slice of lemon loaf with your Saturday coffee.

Which copycat recipe are you trying first? Let me know in the comments!

More ALDI and Copycat Recipes from Fork To Spoon

• Cheap Slow Cooker Meals from Aldi
• 17 Easy Aldi Dinners for Two
• 70+ ALDI Dinner Ideas (Fall and Winter)
• Copycat Chick-fil-A Recipes Even the Worst Cooks Can Make
• 100+ Best Copycat Recipes from Your Favorite Restaurants