I say kinda because Chick-Fil-A pressure cooks their chicken but this recipes calls for frying. The taste is pretty good. If you love Chick-Fil-A, you'll like this!! 7/8/08 Per reviews, I have changed the amount of salt on the recipe. The original recipe states 2 tbsp, but it does seem like alot, so I have changed it to 1 tbsp. Thanks for all the reviews!!
- In a small bowl, beat egg and stir in milk.
- In a separate bowl, combine flour, powdered sugar, pepper and salt.
- Dip each piece of chicken in milk mixture until moistened.
- Roll chicken in flour mix until completely coated.
- Fry in oil until chicken is golden brown.
- Serve with grilled buttered buns and pickles.
- Make 4 sandwiches.
- You can cut chicken into bite size pieces and make chicken nuggets. They are great too!
I live with the biggest Chic-Fil-A fanatic in the world, and said one would be hard pressed to tell the difference between this recipe and the real thing. I did a couple of things differently though. I had heard that the trick to their flavor is that the chicken is marinated in pickle juice.
First I flattened out the chicken breasts, and then added them to a zip lock bag with dill pickle juice. Doesn't take all that much. I originally planned to marinate them for several hours; however, once my roommates learned that I had this recipe, they wouldn't leave me alone until I made them. Soooo total marinate time - 15 minutes.
Turns out 15 mins is perfect. I think any longer would have been too much.
I also added Paprika to the dry ingredients for color.
Now, the one thing I would change for next time is to just add a dash or two of salt. It was a little too salty even at 1 T. The nice suprise was that the powdered sugar didn't over power the flavor. This is a winning recipe Maibelle, & I can't tell you how much we appreciate your share. I'll be making this one often.
As close as you can get without a pressure cooker! I too marinated the chicken in pickle juice-30 minutes in my case. I dredged in the flour/sugar mixture, dipped in the egg mixture, then the flour mixture again. I did not get that soft/soggy condition another reviewer mentioned. Another tip-I pounded the breasts first which really helped in cooking time and texture. Lovely golden brown chicken packed with flavor. Thank you for posting! Di ;-)
I made this last night and did the pickle marinade for 15 min like one of the other reviewers. My husband took a bite without knowing how I made it and said, "this is just like chick fil a"! The pickle juice is the way to go!!! I marinated it in the juice, dredged it in the flour, dipped in milk/egg and back in the flour.