This recipe is excellent and very close to the real thing. I think using peanut oil really makes a difference. I cut back the marinating time to 1/2 hour based on the previous review and used dill pickle juice. We had our first Chik-Fil-A when driving through PA - there are none within 100 miles of our home. We went out of our way to stop because we had heard so many things great things about their food and their American values. We all loved the food and the polite staff.
Very close to Chik Fil A's recipe. Look no further. Thank you!!! First time I made this... we only had 4 people and I had a TON of nuggets. Not even one of them managed to get saved for leftovers. :((( I suppose that's a good thing. Definitely worth it and will be making this many more times! Great for a party. Excellent with Ranch!
I loved it! So close to the original too. Next time though I am going marinate it under an hour to lessen the pickle taste, but still good.
My husband had been wanting Chik-fil-A, but we refuse to eat there anymore. He also recently had to begin eating gluten-free, so eating fried chicken is usually out. I substituted the flour in this recipe with a gluten free all-purpose flour mix and the basil and oregano with 1 tsp total of italian seasoning, and the chicken came out very close to Chik-fil-A's. I don't like their chicken, but my husband was very excited to be able to have a gluten-free version of their original chicken sandwich, and he said it tasted almost like theirs. Thanks for a good recipe!
HAVE to use dill pickle juice and powdered sugar. And a healthy dose of fresh ground pepper in the marinade.
OMG!!! We are from the South (Atlanta!!!) and we now live in Wisconsin and sooo miss Chick-fil-A!! This recipe was awesome. The whole family enjoyed this so much. The pickle juice is what really made this recipe so awesome!! Thank you so much for sharing. Will definetely be making this again in the future! All this needed was some amazing sweet tea!!!
This recipe was wonderful! My family loved it! It's so close in taste. I found that by dipping the chicken into the flour mix first, then egg, and then back again in the flour and letting the breading set up for about 20 minutes before frying, the crust adhered very nicely to the chicken.
Great recipe ! I made nuggets and used juice from bread and butter pickles - marinated for 30 minutes- my son loves it ( he is 6) . Not totally like CFA but yummy !! Thanks !<br/><br/>Made these again tonight and used dill pickle juice this time - increased marinade time to about an hour and they are even better this time !
After an hour in the dill pickle juice, I think it started to cook my boneless breasts. I silced two breasts in half horizontally and marinated them in the pickle juice for one hour. While the taste is ok and they look very nice... I had a problem when I cut the chicken. The breading slid off. So... all that work and I have my chicken on one side of the plate and the breading in a heap next to it. This would be a good recipe if I could figure out how to get the breading to stick. It's not Chick-Fil-A but it's still tasty. Thanks for the idea.
Yuk, all we could taste was pickle juice and I even diluted it. I followed the recipe exactly as it is stated. Take my advise, reduce pickle juice to 2 Tablespoons. Wasted effort and wasted food.