19 Reviews of Chick-Fil-A Chicken Sandwich

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.

From: Bogey'sMom

On Sep 26, 2002

I actually did make these. The recipe as posted is entirely too salty. However, once I cut the salt down by half, it actually made a pretty decent fried chicken. However, these in no way tasted like Chik-fil-a. Still, if you're looking for something just a little different as a crust on your chicken fingers, this is pretty good.

From: crawfish pie

On Aug 27, 2002

I am a little confused,has anyone actually tried this chicken sandwich?I posted it in hopes that someone would actually try it and let me know how it tastes,chick fil a genuine or not.I hope I haven't offended the chick fil a chef who seems to know it all about the chicken sandwich in question,I just love chick fil a and thought that someone else might like to try to re-create the magic,I guess I should be punished for posting this one!!

From: Shawn C

On Dec 3, 2002

I have tried this recipe and found these suggestions- it should be 2 teaspoons of salt and make the powdered sugar 3 Tablespoons. Don't use any butter on the bread (that is Arby's!) Also in order to get the copycat flavor of Chick fil a you need to double batter it or even triple batter it, This works better at giving you the flavor you want. As one person stated they use powdered milk at the store (that is because keeping fresh milk around to make the chicken would be less cost effective!!)but you can purchase powdered milk in your grocery store so either way milk is milk wether dehydrated or fresh.

From: Chef #849302

On May 28, 2008

As a family that loves Chick-Fil-A, but now lives some 70 miles from the nearest restaurant we decided to try this recipe. This is a 4 star recipe with changes. I agree with the previous poster. Cut most of the salt (down to 2 teaspoons) and add a lot more powdered sugar (3 Tablespoons). Also add about 1/2 teaspoon of paprika. It's not perfect, but awfully close. Of course there's no way you could make the real deal at home without committing burglary; however, you can get close enough to satisfy your cravings. One last thing, we do not have a pressure cooker/fryer. Frying in a heavy duty saucepan works fine; the chicken comes out a tad darker than the restaurant version, but still very tender if you don't overcook it.

From: Christopher Wolfe

On Jun 21, 2002

well, perhaps the overly self-confident chick-fil-a employee will tell us what the real recipe is then.

From: Chef Z in Libertyville

On Jan 13, 2009

Another comment to all the negative nancies out here... we're not expecting to make a chicken sandwich that is better than the original. We love the original so much, but many of us don't live near one of the restaurants. So we try to duplicate it at home. The rest of you who are trying to say we'll never make it as good... duh. Stop clogging up the site with your useless comments and let the rest of us get as close as we can.

From: rbcary

On Aug 16, 2008

I'm always looking for ways to replicate some of our favorite meals out in my own kitchen...we are on a tight budget...I followed the recipe (and also the suggestion to reduce the salt to 2 tsp, but also adding the seasoned salt + paprika) and cut the chicken breasts into bite sized pieces for "nuggets" and pan fried vs used our pressure cooker (since ours is not a fryer). While this was not the "real deal," my family and I were pleasantly surprised at the similarity in flavor and gobbled up the equivalent of a small nugget platter for their lunch today! It took 3 large breast halves.... so for about $5, we had a good hot treat. Thank You crawfish pie for posting such a wonderful idea!

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.