- This topic has 6 replies, 4 voices, and was last updated November 11, 2012 at 5:14 pm by .
- October 17, 2012 at 9:05 pm #310780
i am in love with copycat recipes. i found one for chick-fil-a chicken. the secret is to marinate the chicken in pickle juice and the breading contains powdered sugar.
it really makes the difference. i think they were spot on when they copied this one.
- October 18, 2012 at 11:06 am #433993
@bethaliz6894 251952 wrote:
i am in love with copycat recipes. i found one for chick-fil-a chicken. the secret is to marinate the chicken in pickle juice and the breading contains powdered sugar. it really makes the difference. i think they were spot on when they copied this one.
Is it the same as this one here:
- October 18, 2012 at 11:27 am #433994
i wish i still had the link, but mine has a lot more spices. its close thought. when i get a good recipe i save it in a program to track recipes.
i am going to try and copy it help….i hope it is ok. if not please delete it.
- October 18, 2012 at 11:35 am #433992
1 boneless, skinless chicken breast
¼ cup pickle juice (sour dill is my favorite)…i use enough to cover the chicken.
1/4 c milk
½ cup flour
1 tablespoon powdered sugar
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon celery salt
¼ teaspoon dried basil
½ teaspoon paprika
optional: up to ½ teaspoon cayenne pepper for a spicy sandwich
oil for frying (about a cup)
for serving: buns (buttered and toasted) and pickle slices!
1.Wrap the chicken loosely between plastic wrap and pound gently with the flat side
of a meat tenderizer until about ½ inch thick all around.
2.Cut into two pieces, as even as possible.
3.Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco
sauce now for a spicy sandwich)….i did not use tabasco sauce.
4.Beat the egg with the milk in a bowl.
5.Combine the flour, sugar, and spices in another bowl.
6.Dip the chicken pieces each into the egg on both sides, then coat in flour on both
7.Heat the oil in a skillet (1/2 inch deep) to about 345-350.
8.Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
9.Blot on paper and serve on toasted buns with pickle slices.
- October 18, 2012 at 6:12 pm #434000
Seven or eight years ago, my Son worked at one of our local Chick-Fil-A restaurants.
I remember him telling me years ago, they didn’t use egg in their milk wash for the chicken. So, I called him yesterday to confirm, and yep…I remembered correctly. :-0
((I don’t know about any of the other restaurants, only the one where he was employed.))
Don’t know if it would or wouldn’t make a difference in the breading, crust, texture, or flavor.
- October 18, 2012 at 7:23 pm #434004
that is great to know, the next time i make this, i wont put egg in the wash. thank you. 🙂
- October 19, 2012 at 12:19 am #434012
Let us know if there’s a difference…good, bad, or none.
- November 11, 2012 at 5:14 pm #434714
Does anyone have a copycat recipe for the chick fil A sauce~~it is the yellowish one.
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