Chick-fil-A Sandwich Dupe
I worked at Chick-fil-A for over a decade and made millions of these sandwiches during my time there. And while corporate likes to say the recipe is some big, proprietary secret... it’s really not that deep. 😂
The biggest misconception is that the chicken arrives fully cooked or pre-breaded. In reality, it comes into the restaurant raw, frozen, and pre-marinated. We would thaw the chicken in massive, specialized refrigeration cabinets in-store before hand-breading every single batch. Because we handled the cases directly, reverse-engineering the exact flavor profile was simple: every single ingredient and seasoning is right there on the box label..
I’ve broken down the exact seasonings from those boxes to show you how to make it yourself. It’s way easier than you think, enjoyyyy!
Shop the Recipe Here: My Kitchen Shop 😊
🧾 Ingredients 🧾
6 chicken breasts, 4-6 ounces each
For the Marinade:
1 cup dill pickle juice
1 tablespoon granulated white sugar
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon mustard powder
2 teaspoons MSG
For the Coater:
1 and 1/2 cup all-purpose flour
2 teaspoons granulated white sugar
1 teaspoon paprika
1 teaspoon black pepper
1/4 teaspoon white pepper
2 teaspoons kosher salt
2 teaspoons MSG
1 teaspoon baking powder
1 teaspoon mustard powder
For the Milk & Egg Wash:
1 cup whole milk
2 large eggs
For Frying:
8 cups peanut oil (you can substitute vegetable or canola)
👨🍳 Instructions 👨🍳
1) Trim the chicken breasts, removing any excess fat. Run your finger along the natural seam in the center of the breast, then gently use your palms to spread the chicken into a wider, even filet. Do not fully butterfly or cut the chicken apart. This increases surface area and helps the chicken cook evenly.
2) In a large bowl, whisk together the marinade ingredients
3) Add the chicken filets to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours.
4) In a large bowl, whisk together the coater ingredients.
5) In another bowl, whisk together the milk and eggs until fully combined.
6) Preheat the peanut oil to 325°F over medium to medium-high heat. A digital frying thermometer is strongly recommended.
7) Remove one filet from the brine and allow excess liquid to drip off briefly. Transfer to the milk and egg wash, ensuring the entire filet is coated. Lift the filet and allow excess liquid to drip off before placing into the flour mixture.
8) Generously coat the marinated filet in the coater. Using the palm of your hand, firmly press down across the entire surface of the filet. This step compresses the chicken slightly, increases surface area, and helps create the signature textured coating.
9) Carefully place the coated filet into the 325°F oil. Fry for 5–8 minutes, depending on thickness, until golden brown and the internal temperature reaches 160°F. Carryover cooking will bring the chicken to 165°F.
10) Remove the filets and allow them to drain on a wire rack or paper towels.
🎥 Watch How-To 🎥
⚡ Affiliate Note: Some of the links may be affiliate links, which means I earn a small commission at no extra cost to you ⚡
Comments
Post a Comment