Throwback Thursday ~ Chick-Fil-A Knock-Off Recipe

Originally published July 21, 2014

We’ve all been there. The church service is over and everybody is caught up in the “after church hang around and fellowship time.” You hate to leave, but you’re getting awfully hungry. And so is everybody else. “Why don’t we all go grab something to eat?” someone suggests. And, of course, the one place everyone has a hankering for, the place that fries up the gospel bird better than anybody else, friend of hungry Christians everywhere, our beloved Chick-Fil-A…is closed on Sundays.

Now, I am a huge fan of this fine Christian-owned establishment. Not only is their food great, but they do a lot of amazing things at both the local  and national levels. So, I would never do anything to take your business away from them, and I encourage you to eat there Monday through Saturday. BUT, if you need your CFA fix on a Sunday (or if you’re one of those poor souls that doesn’t live near a CFA– How is this even possible? You should strongly consider moving.), this knock off recipe should tide you over until you can “eat mor chikin”.

Chick-fil-a Knock Off Recipe

Ingredients:
Enough vegetable or peanut oil to fill your favorite frying pot a few inches deep (two to several cups)
1 egg
1 c. milk
1 c. flour
2 1/2 t. powdered (confectioner’s) sugar
2 t. salt (if you like yours a little spicier, make it 1 t. salt + 1 t. Tony’s)
2 skinless, boneless chicken breasts (I’m telling you right now that this is not going to be enough if you’re cooking for more than two or three people. I have two tweens, two teens, and a husband, and I usually use at least 4 full chicken breasts, more if I want leftovers, which I definitely do. This stuff is awesome!)
Hamburger buns, buttered and toasted
Dill pickle slices

 

1. Cut up your chicken breasts. For sandwiches, use a whole breast, or if you like nuggets or strips, cut into smaller pieces accordingly. (Can I just say that some “popcorn” sized pieces thrown into a salad with honey mustard dressing is TO DIE FOR.)

 

2. Whisk egg and milk together. Add the chicken to this mixture and  let it sit in the fridge for about 30 minutes if possible (if not, this isn’t crucial, but let it sit as long as you can so the chicken will be juicier).

 

3. Mix dry ingredients in a plastic zipper bag, bowl or plate.

 

4. Heat oil to 375 degrees (medium high- if you’re a hack like me who doesn’t have one of those fancy thermometer thingies). Dip your chicken pieces out of the milk mixture with a slotted spoon and dredge several pieces in the flour mixture. Fry until golden brown. Drain on a wire rack over newspaper.

 

5. Serve on toasted buns with a pickle slice. (Be sure to rummage through the glove compartment of your car to see if you have any leftover Polynesian sauce to go with. If not, honey mustard or barbecue sauce are acceptable substitutes.) And don’t forget a side of waffle fries or french fries!

 

Want some great (not nearly as great as CFA’s, of course) lemonade to wash it down with? Mix 2 cups of lemon juice (bottled or fresh squeezed), 2 cups of sugar, and 13 cups of water. Makes 1 gallon.

I’d love to hear back from you if you give this recipe a try.
Let me know what you think!

---

THIS ARTICLE WAS ORIGINALLY PUBLISHED AT SATISFACTION THROUGH CHRIST.