Get the great taste of Chick-Fil-A without the (IMO)bad politics or bad ingredients. Yes, it’s true. This chicken is moist, flavorful and delicious.
According to thedomesticman.com, this is the list of ingredients in Chik-Fil-A chicken(I did not verify).
“100% natural whole breast filet, seasoning (salt, monosodium glutamate, sugar, spices, paprika), seasoned coater (enriched bleached flour [bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid], sugar, salt, monosodium glutamate, nonfat milk, leavening [baking soda, sodium aluminum phosphate, monocalcium phosphate], spice, soybean oil, color [paprika]), milk wash (water, egg, nonfat milk), peanut oil (fully refined peanut oil with TBHQ and citric acid added to preserve freshness and Dimethylpolysiloxane an anti-foaming agent added).”
I heavily adapted this recipe last weekend and plan on making some more this weekend.
- 2 pounds boneless, skinless chicken breasts(well-trimmed)
- 1/4 cup dill pickle juice
- 1 egg, beaten
- 2 tablespoons milk(I used cashew milk)
- 1/4 cup tapioca flour
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 dash cayenne pepper
- coconut oil for cooking
Start by cutting your chicken into equal sized pieces or strips, depending if you want nuggets or strips. Place the chicken in a resealable plastic bad with the pickle juice and marinate for an hour. This is critical. It is what tenderizes the chicken.
After an hour, pour the juice out of the bag. It doesn’t have to be totally drained, but don’t leave a ton of the juice in there. In a small bowl, beat the egg, then mix the milk in with the egg. Pour into the bag. Toss to coat the chicken. Let sit for 5 minutes. Drain again. Try to get as much of this out of the bag as possible. I found this the most difficult part, as I was convinced I would leave too much in and it would screw it up. The chicken will still be wet, but make sure they aren’t swimming.
In another small bowl, mix all of your dry ingredients.
Add the dry ingredients to the bag. Shake to fully coat chicken.
Heat up oil in skillet. The original recipe calls for a half cup of oil, I probably only used 1 tablespoon per batch I cooked. I cooked all the chicken in 3-4 batches. I didn’t want a “fried” chicken. However, there is a baking method included in the original recipe that I may try this weekend.
Once oil is hot, cook chicken in batches, as to not overcrowd the pan.
Cook chicken until no longer pink in the middle, flipping once.
The length of time will depend on the size of your pieces of chicken. Serve with dipping sauces if desired. We thought the chicken was so flavorful that we didn’t need dipping sauces. We had our chicken with some big salads dressed with Tessemaes. So delicious.