Copycat Chick Fil A Chicken Strips Food

COPYCAT CHICK-FIL-A CHICK-N-STRIPS WITH CHICK-FIL-A SAUCE

Steps:

• Chick-fil-A sauce:.
• In a small bowl whisk together mayonnaise, honey, mustard, lemon juice, and bbq sauce.
• Fried Chicken:.
• In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium-sized pot, over medium-high, heat oil to 325 degrees F While oil heats, in a medium bowl, whisk togethers dry ingredients.
• Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken pieces in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside. Line a baking sheet with paper towels.
• Once oil is heated, cook chicken until golden brown on each side and opaque in the center, about 2 to 3 minutes. Place cooked chicken on prepared baking sheet to drain. Serve with Chick-fil-A sauce.

COPYCAT CHICK-FIL-A CHICKEN STRIPS RECIPE

Steps:

• Marinate the chicken tenders in the dill pickle juice for at least 15 minutes. While the chicken is marinating, beat together the milk and egg in a shallow bowl.
• Combine flour, sugar, salt, pepper, and paprika and mix until blended.
• Pour the oil into a heavy skillet or Dutch oven and heat on medium high.
• Coat the chicken in the egg and milk mixture and then dredged in the flour. Repeat, pressing the chicken into the flour on the second battering.
• When oil has reached 350 degrees, fry the strips in batches approximately 5 minutes per side until they are golden brown.
• Drain on a paper towel and serve with your favorite dipping sauce.

COPYCAT CHICK-FIL-A CHICKEN TENDERS RECIPE

Steps:

• Combine your chicken tenders and pickle juice in either a large resealable bag or mixing bowl.
• Let it marinate for a minimum of 2 hours to overnight before cooking.
• After marinating the meat, discard the juice and pat the chicken dry with a paper towel.
• Whisk the milk and egg together in a small bowl.
• Combine the flour, sugar, paprika, salt, pepper, basil, garlic powder, onion powder, and celery powder in a separate bowl.
• Pour the oil about ¼-inch deep in a large Dutch oven or deep skillet over medium heat.
• Once your oil has reached 350 to 375 degrees F, you are ready to fry.
• Dredge your chicken first in the egg and milk mixture, then into the flour and spice mixture.
• Carefully set your chicken tenders into the hot oil in batches. Deep fry for about 4 to 5 minutes on each side or until golden brown and cooked through.
• Drain your chicken tenders using paper towels once cooked. Serve it with a side of french fries and your delicious meal is set.

CHICK-FIL-A CHICKEN (AND NUGGETS) COPYCAT

Steps:

• Pound chicken breasts till they are thin enough for your taste. (I find a lot of breasts are really too thick for a sandwich so I pound out the thick part a little) Cut into chunks if you want nuggets.
• Place chicken in plastic bag with pickle juice and marinate for an hour (preferably overnight).
• Mix up eggs in seperate bowl for the egg wash.
• Mix flour and remaining spices in another shallow bowl.
• Remove chicken from the pickle juice maranade and drain well. Dip into the egg wash and then into the flour mixture.
• Fry the chicken however you prefer here. I pan fried mine in a few tablespoons of oil and it turned out fine. Chick-Fil-A deep fries theirs in a pressure cooker, so you can try that if you are feeling adventurous.

COPYCAT CHICK-FIL-A CHICKEN SANDWICH

Steps:

• In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium sized pot, over medium-high, heat oil to 350°F While oil heats, in a medium bowl, whisk together dry ingredients.
• Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken piece in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside. Line a baking sheet with paper towels.
• Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
• Brush toasted buns with butter, place two pickle slices on each bun and top with chicken.

COPYCAT CHICK-FIL-A CHICKEN NUGGETS

Steps:

• In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.

CHICK-FIL-A: CHICK-N-STRIPS

Steps:

• Place the chicken on a cutting board. Cover with a sheet of waxed paper. With the smooth side of a meat mallet, pound to an even 1/4" thickness. Cut diagonally into 6 equal strips.
• In a small resealable plastic bag, combine the flour, sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne. Shake to mix well. Add the chicken. Shake to completely coat the chicken with the flour mixture. Place in the refrigerator for at least 10 minutes.
• Preheat the oven to 450 degrees. Lightly mist a small nonstick baking sheet with oil spray. Set aside.
• In a small shallow bowl, combine the egg white and the milk. Beat with a fork until smooth. Place the bread crumbs on a small sheet of waxed paper set next to the egg-white mixture.
• One at a time, dip the chicken strips into the egg-white mixture, being sure to coat completely. Allow any excess egg-white mixture to drip off. Dip into the bread crumbs to coat completely. Place, not touching, on the reserved baking sheet.
• Lightly mist both sides with oil spray.
• Bake for 4-6 minutes per side, or until the breading is crisp and the chicken is no longer pink inside.