Chick-Fil-A Chicken Sandwich

From: Chef #1336065

On Mar 5, 2010

Awesome! Just like CFA Original sandwich! Three words: De Lish Ous!!!

From: Chef #1350049

On Aug 12, 2009

I agree with more powdered sugar and less salt...I used Lawry's Seasoning Salt. Not nearly as good as Chick-Fil-A, but my son told me that was to be the standard for chicken fingers, etc going forward. We live in Atlanta, so many Chick-Fil-A options. This will help us afford the real thing more often, with a tasty homemade inexpensive version.

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.