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Nutrition Facts

Serving Size 1 chicken sandwiches 404g

Recipe makes 4 chicken sandwiches)

Calories 429
Calories from Fat 109 (25%)
Amount Per Serving %DV
Total Fat 12.2g 18%
Saturated Fat 6.2g 30%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 110mg 36%
Sodium 4001mg 166%
Potassium 355mg 10%
Total Carbohydrate 53.8g 17%
Dietary Fiber 2.0g 7%
Sugars 8.3g
Protein 24.7g 49%

how is this calculated?

Chick-Fil-A Chicken Sandwich

Recipe #23531 | 20 min | 5 min prep
crawfish pie

By: crawfish pie
Mar 28, 2002

Someone found this for me knowing I LOVE Chick-Fil-A sandwiches. There aren't any of these fast food chains where I live now.T he only thing is I don't have a pressure cooker. I'm gonna live through you all, so try them and tell me what you think.

4 chicken sandwiches (change servings and units)

Ingredients

Directions

  1. 1
    Heat the peanut oil in a pressure cooker to about 400°F.
  2. 2
    In a small bowl beat the egg and stir in the milk.
  3. 3
    In a separate bowl combine the flour, sugar, salt and pepper.
  4. 4
    Dip each piece of chicken in milk and roll in flour mixture until completely covered.
  5. 5
    Drop all 4 in cooker.
  6. 6
    When steam starts shooting through the pressure release, set timer for 3 minute.
  7. 7
    IMPORTANT: DO NOT CLOSE STEAM RELEASE.
  8. 8
    IT IS VERY DANGEROUS!
  9. 9
    While chicken is cooking, spread a coating of butter on the face of each bun.
  10. 10
    When chicken is done, remove it from oil and drain on paper towels.
  11. 11
    Place two pickles on each bottom bun, then top with chicken and top bun.
  12. 12
    You can add lettuce and tomatoes if you like.
  13. 13
    Mayo also goes well.

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Featured Reviews for This Recipe

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From: Chef #1336065

On Mar 5, 2010

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

0 people found this review helpful
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  • 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.

    0 people found this review helpful
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  • 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!

    7 people found this review helpful
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  • 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.

    7 people found this review helpful
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  • Read all 20 reviews

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