Chick-fil-A Chicken Sandwich with Walmart Ingredients

Learn all the secrets behind Chick-fil-A's legendary chicken sandwich. I'll show you everything you need to know to recreate this iconic chicken sandwich at home even better than Chick-fil-A! And we'll do it all with ingredients available at ANY Walmart!

Ingredients:

Kitchen gear in video:

Camera/Lighting/Audio Gear:

Timestamps:
0:00 Intro
0:28 Why You Shouldn’t Use Pickle Juice
1:00 The Brine
3:26 How To Make The Brine
4:07 The Chicken
5:39 Seasoned Coater
7:11 Milk Wash
7:37 Setting Up The Frying Station
8:30 The Bread
8:58 Frying The Chicken
9:53 The Pickles
10:27 Making The Sandwich
10:43 Sauces?
11:06 Taste Test
11:25 Cleaning Oil & Freezing Chicken
11:58 Thanks!

[zacmackey]

I cannot believe this isn’t a bigger hit. I made this recipe for my family and neighbors and we ALL agree: this is the absolute most authentic recipe for Chik Fil A sandwiches at home. Dare I say…it’s even better than the restaurant… Thanks for making such a great video and doing such incredible research.

[BigPeeve]

"they cook their chicken for approximately 4 minutes and 20 seconds and i don't know how long that is in metric time"
made me spit out my water
i love those little and subtle jokes you put into your videos they get me every damn time

[robertfousch]

Worked at Chick=fil-a in the late 1970's. The wet ingredients are dead on. We used Nestle's milk powder and eggs. Henney Penny pressure cooker fryer, with peanut oil, so your fry time will be different if you don't have one of these machines (lol). Also, back in that time, dark meat chicken was used in a Chicken Q sandwich, which was chicken in a BBQ sauce served on a bun. That came pre-made to the store in big trays, you just heated that up. Funny note: I still have my employee badge 47 years later.

[justinfrohock]

Great video as always. I worked at Chick Fil A for about 6 years. In the breading process, the "seeding" just happens because the same breading is used all day (cleaned twice a day), with more breading added on top. So the first filets of the day and the ones right after cleaning will have very little texture to them. Good idea to do this step in the home process. And to bread them you throw a breast in, handful of breading on top, press, flip it over, handful of breading on top, press, done. When you press down your arm pressing down lifts you up, not your calf - you get as much pressure into the chicken as possible.

[bloodageedits]

This man just comes out of nowhere revealing all the secrets of restaurants and whatnots and refuses to explain. I love it.

[debatem]

Just tried this. Nailed it. You are an absolute legend.

[dconner]

My wife and I made this tonight per your exact steps and the results were incredible. It really is the chick-fil-a taste, but fresher and even more delicious. I couldn't believe how good it was. Your research, hard work, and trial and error really show through in this video and recipe. Can't wait to try your other recipes!

[zkpshooter]

I tried this recipe tonight. Had to substitute the mustard powder with turmeric and I used the tenderloin instead of the filet. I dipped it in chic-Fil-A sauce and literally thought I was eating a restaurant sandwich. You nailed this recipe, thanks for making it so accessible!

[KevYGO]

I appreciate the fact that you took the time to actually research what goes into the chic-fil-a sandwich and how it's made versus making a regular chicken sandwhich and pretending it's the same thing.

[HoneyRabit]

The highlight in each of his videos is the fact that he shows me where in the store I have to look for the ingredients. That is phenomenal work and it makes his videos like no other 😊

[SetzerXxz]

12 years of chick-fil-a management here, good lord, super impressed with this video. you've really got it all down. Love how you mention our little training bits too "dating not mating" "heels leave the ground", those help new people a lot haha. The sandwich you've made it spot on, really the only "critical" thing missing is not having the henny penny to pressure cook the chicken in the oil to help keep the chicken moist, but I feel like at this point there's probably hardly a difference since you've still got a great quality filet, coater, toasted buttered bun, and dill pickle chips. Looking forward to your spicy version!

[pradipayogyartha]

I'm not even American and never had Chick fil a, but this was well done. Well researched and throughly presented

[ryanturcotte]

I keep coming back to this recipe! I can't believe how well you've matched the original flavor.

[jakefitzgerald]

Dude, you REALLY nailed this one. I found this video while just playing around with my own homemade chicken finger recipe. Followed this exactly a few times and was able to replicate it exactly -- nails CFA flavor! And the milk powder is just a great tip for breading/frying anything!

[christianeatmon]

Where has this channel been all my life. Easy to follow instructions, amazing commentary on cool facts about the recipe, and overall strong delivery. Thank you youtube recommended for showing me this amazing man's content!!

[big_sammich]

I've said it before, and I'm sure I'll say it again: your videos are SO good! (And they keep getting better!) Thanks for taking the time and effort on this - I can't wait to try it out.

[pierreaugustevinluan]

I cannot believe this isn’t a bigger hit. I made this recipe for my family and neighbors and we ALL agree: this is the absolute most authentic recipe for Chik Fil A sandwiches at home. Dare I say…it’s even better than the restaurant… Thanks for making such a great video and doing such incredible research.

[Monkeyby]

Last night I prepped and brined my chicken. I should have prepped the seasoned coater too. Live and learn.
Today, Sunday, I followed all the instructions exactly except I should have gotten a deep fryer. I opted to use my dutch oven.
It was certainly delicious. Those pickles are exactly the same flavor.
My family did like them and I made a little more for leftovers.
Thank you for sharing this amazing recipe. 😊

[dgrissom]

20 years ago, I worked for a company that produced the breast fillets. The breast meat was tumbled in a drum mixer with dry ingredients only (no water was added). This formed a coating on the product due to the natural moisture on the chicken. The product was then packed and frozen.

[TheTechnicalMiracle]

This will be my 2nd time making this and I bet it will be just as excellent as the first time! This is a really great recipe but I'm moreso impressed by the idea of freezing your brined chicken. Guys, this is a great idea! But if I may make two suggestions: When you brine your chicken and vacuum seal it, vacuum seal your leftover milk powder. I have been using powders with milk product in them for awhile now and the best way to keep them from not spoiling quickly is to immediately vacuum seal the powder, milk powder sealed lasts a while but it lasts a fraction as long if its opened. Throw the vacuum-sealed powder packs you've made into the box they came in if you want to preserve the instructions, nutritional information and original expiration dates. That's tip 1. For tip 2, I don't recall if Jason mentioned it explicitly (and it looks like he does this himself) but once you combine all your dry ingredients for your seasoned coater, just leave it in a sealed container in the pantry. Jason makes a lot of coater in his video which is great if you are pouring it into a lot of surface area (like a big, deep, pan) to coat the chicken but portioning it out of that pre-mixed container and getting just what you need to cover the chicken in something like a dinner bowl or ramen bowl will save you a ton of time when you want to re-use it. Just remember to add in that milk wash into the portion of dry ingredients you're going to use to get those craggy, crunchy skin in your final product, and remember that you do have un-sealed dried milk powder in your dry coater so don't forget it for too long. But it should last a few months in your pantry, just store it away from sunlight.