Chick-fil-A: A Guilt Free Indulgence | a blog post by Aaron Zemetres

Chick-fil-A without the political nasties

I found this recipe on fark of all places. It's a simple recipe. Not exactly complicated but it is time consuming. When I first tried making GFCFA (guilt-free-chick-fil-a, just roll with it) the actual frying took the longest. I used a somewhat medium-sized pan and fried around 5 large chicken breast cut into strips and nuggets. This took nearly 50 minutes. Luckily practice and muscle memory will help reduce your personal time.

The Chicken:
4 chicken breast
1 to 2 cups of pickle juice
2 eggs
peanut oil for frying

The Seasoning:
1 cup flour
2 tablespoons sugar
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
Note: if you'd like to make it a tad spicy add 1/4 to 1/2 teaspoon of cayenne pepper

How It's Made: Knockoff Fast Food

1. Dice, slice, or cut the chicken in a variety of magical shapes and sizes.
2. Place the magical chicken cuttings in a container of pickle juice. Marinate the chicken for one to two hours.
3. Mix spices together.
4. Drain chicken from pickled liquids.
5a. Heat up a pan with a decent amount of peanut oil. Use medium to medium-high heat. PLEASE EXERCISE CAUTION
5b. Mix two eggs in a bowl.
5c. Dip magical chicken cuttings into egg wash then coat generously with spices.
6. Fry chicken in hot peanut oil bath.
7. Dependent on the amount of chicken in pan, flip the chicken over to allow for an even cook after 2.5 to 3.5 minutes

Cheats, Tricks, and Tops

The more chicken you add in your fryer/pan the longer it will take to cook. Cook in small batches. I try to cook 6 strips 3 mins on each side. After the third batch the peanut oil will start to look like an oil spill with fried bits of batter. Dirty oil is okay, it gives the chicken character and I welcome all colors of fried chicken on my plate.