Chick-Fil-A : The Restaurant Recipe Blog

Jun
12
2013

Chick-Fil-A Chicken Sandwich

Posted by: ChefTom in Categories: Chick-Fil-A, Recipes.

At Chick-fil-A, they sell more than 500 chicken sandwiches a minute.  Their chicken sandwich is so simple yet so good.  Today’s secret recipe will show you exactly how to recreate these top selling sandwiches at home.

Serve your chicken sandwich with these oven baked cajun fries by following this recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Chick-Fil-A Chicken Sandwich

Kosher salt
Sugar
2 large boneless skinless chicken breasts, split horizontally into 4 cutlets
2 teaspoons paprika
2 tablespoons black pepper
1/2 teaspoon cayenne pepper
1 teaspoon powdered MSG (optional)
1 cup milk
2 large eggs
1 1/2 cups all-purpose flour
2 tablespoons powdered non-fat milk
1 teaspoon baking powder
2 quarts peanut oil
4 soft hamburger buns, toasted in butter
8 dill pickle chips

Dissolve 1/2 cup kosher salt and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit for at least 6 hours and up to overnight.

Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside

Whisk together milk and eggs in a medium bowl. Set aside.

Combine flour, non-fat milk powder, baking powder, 1 teaspoon kosher salt, 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogenous. Drizzle 3 tablespoons milk/egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.

In a large wok, deep fryer, or Dutch oven, preheat oil to 350°F.

Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Transfer to milk mixture and turn to coat. Working one cutlet at a time, allow excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift cutlet, shake off excess flour, then slowly lower into hot oil. Repeat with remaining breasts.

Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate.

Place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close sandwiches, then cover with an overturned bowl or aluminum foil and allow to rest for 2 minutes to steam buns. Serve immediately.

Makes 4 Sandwiches

Source: The Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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2 Comments
May
02
2012

Chick-Fil-A Chicken Nuggets

Posted by: ChefTom in Categories: Chick-Fil-A, Recipes.
Using Tags: ,

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Sometimes it doesn’t matter how long I have slaved over the stove to prepare a great meal, there is bound to be that one guest who is difficult to please.  So today I am going to share with you one of my go-to recipes when I have a picky eater in the house.

Chick-Fil-A is known for their delicious chicken and one of my favorite items is the chicken nuggets.  Who doesn’t like nuggets?  So when I am entertaining guests, I make a small batch of Chick-Fil-A style nuggets just in case I encounter that picky person.  And of course, kids absolutely love these too.

What makes these nuggets different than what you’d buy in the frozen food section is the perfect spice combination that Chick-Fil-A uses in their breading.  This spice combination also tastes great on other chicken dishes and pork chops too.

Enjoy!

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New Secret Recipe
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Chick-Fil-A Chicken Nuggets

1 lb chicken breasts, cut into bite sized nuggets
3/4 cup bread crumbs made from dry, toasted bread
3/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon sugar
1 teaspoon Lawry’s seasoning salt
1/2 teaspoon black pepper
1 cup buttermilk
2 eggs, whisked
vegetable oil, for frying

In a large bowl, add chicken pieces and buttermilk. Allow chicken to sit in the buttermilk as long as you can (at least one hour, but preferably overnight).

Place dried bread into a food processor and process until fine.

Pulse in the flour, garlic powder, onion powder, sugar, seasoning salt, pepper and paprika.

In a large dutch oven (or deep fryer if you have one), heat 2 inches of vegetable [or peanut] oil to 350 degrees over medium-high heat.

Transfer flour mixture to a bowl and begin setting up your dipping station. Whisk eggs in a separate bowl.

Piece by piece, remove chicken from buttermilk and dredge in bread crumb/flour mixture, then egg wash, then back into bread crumb/flour mixture.

Once all pieces have been coated, you can start putting them into the hot oil. Be careful not to add too many chicken pieces to the oil, so that all pieces will cook evenly.

Cook for about 1 1/2 minutes, then flip chicken pieces over, if necessary, and cook for another 1 1/2- 2 minutes. Chicken is ready when the coating is medium golden brown.

Transfer chicken pieces to a paper towel lined plate to absorb any excess oil. Repeat with remaining chicken.

Source: The Recipe Secret Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies:

Click For Details

PPS- Forward this email to a friend or tell them to sign up at:

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