Chick-Fil-A Chicken Sandwich

From: Chef #239578

On Mar 28, 2009

My husband liked them - yay! I don't eat chicken, so I'm always extra nervous when I cook it for him; he said he definitely wants this one again! Note: the second instance of milk in the ingredients list seems to be redundant; the dipping liquid is the 1 cup of milk plus the egg. Also, I didn't use a pressure cooker, just pan fried them in the peanut oil.

From: Chef #357081

On Mar 2, 2009

I love this recipe! I don't have a pressure cooker so I bake the chicken in the oven at 350 for about 20 min. This doesn't taste exactly like Chick-Fil-A cause I am baking it, but it does make a mean chicken sandwich! :D

From: Dorothy Alsenz

On Jul 10, 2003

I reduced the amount of salt to 2 1/2 Teaspoons, plus added 1/4 teaspoon Paprika and 2 1/2 teaspoons of McCormick's Season All. I know this isn't the exact recipe but it sure is close. Even my two kids, who are Chick-fil-a experts thought it was pretty close. I also marinated the chicken (which I cut into bite-size pieces)for 5 hours in the egg/milk mixture. Easy, quick and a family pleaser!

From: KarenGA

On Apr 20, 2003

Haven't tried the above recipes, but as a former Chik-Fil-A employee (in the late 70's, early 80's), I can attest to the fact the I DID have to sign a confidentiality agreement, as all recipes were at that time made from scrath, recipes boards lined the walls of the kitchen/prep areas. I did have a close to original recipe at one point, but in a move, lost my recipes. The seasoning mix didn't come in a bag, and the milk wash was just that, chicken marinated in deep pans in the refrigerators all night. Pressure frying is the big difference in texture and looks of the chicken...and to whoever it was that said Arby's butters their buns....you may be right, but all Chik-Fil-A buns are rolled with melted butter, before the chicken is added to the sandwich.