Chick-Fil-A Chicken Sandwich

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: Chef #1320387

On Jul 10, 2009

We live far from a Chick-fil-A restaurant, so I searched and saw this recipe to help satisfy our craving. This recipe is not even close to the real thing! I followed the recipe with the following exceptions: marinated the chicken overnight in the egg/milk mixture and I let the chicken sit with the flour coating for about an hour to help make it stick better. I do have a pressure fryer. The flavors of the batter are wrong - not salty enough, not sweet enough, and there are flavors/spices that are missing. I also made some nuggets for my toddler - so the difference in texture of the coating was even more noticeably different. As far as being a "copycat" recipe - NO WAY! As far a being a decent chicken coating - no way as well - I have better recipes than this. I would not recommend this recipe to anyone. However, if anyone does want to try this, I do have one recommendation - just halving the chicken breast results in too big of a piece - I would quarter the chicken breast and pound it flat prior to coating so that it would fit better in the bun.

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.