She's confused by the pickle flavor in the chicken sandwich. Doesn't put 2 and 2 together and realize that, it's from the pickle that's on the sandwich.
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This recipe is fail. You have to brine the chicken overnight to match Chick-fil-a's saltiness. An hour isn't going to cut it. And pickle juice? really? Not to mention you gotta deep-fry if you're going for a Chick-fil-a clone.
Serious Eats did a full breakdown and multiple trials to create a recipe that results in a 99% match with a real Chick-fil-a sandwich:
Mine, I don't bread the chicken but slice the breast in half, to make it evenly thick. You could pound it out as well (Ok, guys keep it safe for work.) and then trim it to the correct size for a bun.
Brine it for 30 minutes to an hour in a mix of kosher salt, brown sugar and pepper dissolved in water.
For heat you have some options. I like a good saute in a cast iron skillet but grilling it is fantastic as well.
Grill the bun for a bit to stiffen the inside and help it stand up to the watery juices.
Spread a little homemade mayo on both sides. Have your choice of flavors when you make it yourself but 2 seem to be a favorite, a plain or garlic mayo with chili oil and a mayo made with lots of Colemann's dry mustard powder.
Top it with broccoli slaw (or sauerkraut), sauted onion and nice crunchy longway slice of kosher dill pickle like from a deli or Vlasic.
The mayo and grilling on the bun is important, it serves the purpose of the butter at Chik-fil-a, the fat keeps the juice from the sandwich contents from making the roll a soggy mess.
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Grilled chicken is a whole 'nother animal! I love it all. You have a similar route as me with grilled chicken sandwich heaven. Would love to try it.
A suggestion from my kitchen for you to try: BBQ Grilled Fried Chicken Sandwich.
Brine then grill one chicken with your favorite BBQ sauce. I make my own. When I BBQ it I like to make sure there is a little bit of char on there. Then with skin from 2 chicken legs, that you carefully peel off, wrap around your BBQ'd chicken. Bread it (I usually add some spice in my breading), then flash fry so the skin and breading cooks quickly without overcooking the finish BBQ'd chicken inside.
Top with your regular slaw, onions, etc. Grilled bun. Garlic Mayo.
You have the sweetness of the BBQ under the salty goodness of fried skin. The moistness of BBQ chicken filet under the crunch of the savory, spicy outer wrapping.
Perfection. And for me, trimmed to the correct size is just about a 1/4 inch out of the bun on all sides so that the toppings have a edge to squirt out onto when I bite into it.
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Oh man, pork crackling is one of my all time favorites. I eat far too much of it, but yeah the idea is the same. Even if you are making a soup or salad. Instead of crackers or croutons, use some crispy chicken skin or pork crackling for the crunch. It add a hell of a lot more flavor too.
Try New England Clam Chowder with pork crackling. Amazing.
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Troegs has duck fat french fries here in Hershey - they are amazing. Even more better is their Poutine, which is the same french fries, gravy, and cheese curds.
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My wife does the nuggets occasionally and the usually turn out pretty well despite lacking a deep fryer. I'm not sure if the recipe is the same as the one in the link, but she does use pickle juice when she makes them.
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I have one and as random as it may sound, I use it exclusively for frying ribs. I boil them in some Chinese 5 spice and a few other things for about an hr and then flash fry the ribs for a little crunch. In this pro BBQ and smoking board it may be looked down on, but they're amazing!
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I used to have a deep fryer, but I was reading along thinking, am I the only person on this site who owns a fridge and a microwave? I can have Chick-fil-a any Sunday I want, as long as I think ahead ...
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Comments
I haven't eaten at Chick-Fil-A in years. This would be an excellent work-around.
Having had family work at Chick-fil-a, I can assure you that pickle juice is not used despite any rumors or speculation.
She's confused by the pickle flavor in the chicken sandwich. Doesn't put 2 and 2 together and realize that, it's from the pickle that's on the sandwich.
This recipe is fail. You have to brine the chicken overnight to match Chick-fil-a's saltiness. An hour isn't going to cut it. And pickle juice? really? Not to mention you gotta deep-fry if you're going for a Chick-fil-a clone.
Serious Eats did a full breakdown and multiple trials to create a recipe that results in a 99% match with a real Chick-fil-a sandwich:
http://mobile.seriouseats.com/2012/07/the-food-lab-how-to-make-a-chick-f...
Doesn't have to be overnight but, you are completely spot on regarding the brine.
Don't try just for Chic-fil-a goodness, aim higher.
never been a fan of Chic-fil-a myself. If you're going to make something yourself then go for something great.
http://newsouthfoodcompany.com/fried-chicken-sandwich-with-jalapeno-broc...
Mine, I don't bread the chicken but slice the breast in half, to make it evenly thick. You could pound it out as well (Ok, guys keep it safe for work.) and then trim it to the correct size for a bun.
Brine it for 30 minutes to an hour in a mix of kosher salt, brown sugar and pepper dissolved in water.
For heat you have some options. I like a good saute in a cast iron skillet but grilling it is fantastic as well.
Grill the bun for a bit to stiffen the inside and help it stand up to the watery juices.
Spread a little homemade mayo on both sides. Have your choice of flavors when you make it yourself but 2 seem to be a favorite, a plain or garlic mayo with chili oil and a mayo made with lots of Colemann's dry mustard powder.
Top it with broccoli slaw (or sauerkraut), sauted onion and nice crunchy longway slice of kosher dill pickle like from a deli or Vlasic.
The mayo and grilling on the bun is important, it serves the purpose of the butter at Chik-fil-a, the fat keeps the juice from the sandwich contents from making the roll a soggy mess.
Grilled chicken is a whole 'nother animal! I love it all. You have a similar route as me with grilled chicken sandwich heaven. Would love to try it.
A suggestion from my kitchen for you to try: BBQ Grilled Fried Chicken Sandwich.
Brine then grill one chicken with your favorite BBQ sauce. I make my own. When I BBQ it I like to make sure there is a little bit of char on there. Then with skin from 2 chicken legs, that you carefully peel off, wrap around your BBQ'd chicken. Bread it (I usually add some spice in my breading), then flash fry so the skin and breading cooks quickly without overcooking the finish BBQ'd chicken inside.
Top with your regular slaw, onions, etc. Grilled bun. Garlic Mayo.
You have the sweetness of the BBQ under the salty goodness of fried skin. The moistness of BBQ chicken filet under the crunch of the savory, spicy outer wrapping.
Perfection. And for me, trimmed to the correct size is just about a 1/4 inch out of the bun on all sides so that the toppings have a edge to squirt out onto when I bite into it.
Heck of an idea with the skin, get it all crispy.
Be nice to do that with some pork rind too.
Oh man, pork crackling is one of my all time favorites. I eat far too much of it, but yeah the idea is the same. Even if you are making a soup or salad. Instead of crackers or croutons, use some crispy chicken skin or pork crackling for the crunch. It add a hell of a lot more flavor too.
Try New England Clam Chowder with pork crackling. Amazing.
And that got me thinking, how about making the mayo from a little duck fat.
Duck fat is also a good one. In mayo. In butter if you make your own. Duck fat french fries. Duck fat waffles.
hard to go wrong. Except for your heart, but screw that guy.
Troegs has duck fat french fries here in Hershey - they are amazing. Even more better is their Poutine, which is the same french fries, gravy, and cheese curds.
I had them last spring break. The duck fat fries are very good.
It's like a secret how good potatoes are with duck fat.
Agreed. It's the new Crisco. Duck fat is pretty much a solid choice for anything that gets fried.
aaaaaaaaaaaand now I'm starving......
Please stop!!
My wife does the nuggets occasionally and the usually turn out pretty well despite lacking a deep fryer. I'm not sure if the recipe is the same as the one in the link, but she does use pickle juice when she makes them.
Am I the only person on this site who owns a deep fryer? They're pretty nifty.
I have one but rarely use it.
If I want to fry I have a couple cast iron skillets and a couple Dutch ovens.
I have one too. Incidentally, I use it almost exclusively to make chicken tenders.
Spicy, spicy chicken tenders.
Spicy so that my wife won't steal any.
I have one and as random as it may sound, I use it exclusively for frying ribs. I boil them in some Chinese 5 spice and a few other things for about an hr and then flash fry the ribs for a little crunch. In this pro BBQ and smoking board it may be looked down on, but they're amazing!
I used to have a deep fryer, but I was reading along thinking, am I the only person on this site who owns a fridge and a microwave? I can have Chick-fil-a any Sunday I want, as long as I think ahead ...