Chick-Fil-A Chicken Clone

 

If you've never made this before...stop what you're doing right now and make this. Seriously. Stop. It's so good its almost irrational. It has quickly become a staple in my house and I get requests for this more than any other thing I make. Mmmmm.

Ingredients: chicken, milk, egg and pickle juice.

(flour, powdered sugar, salt, pepper and oil not pictured)

Cut chicken into bite sized cubes. Season with salt and pepper.

Beat egg and mix with milk and pickle juice.

Add liquid mixture to chicken. Let marinate for about 2 hours. (most of the time I only let it marinate for around 30 minutes because I don't have the time... and it's still delicious.)

Mix flour, powdered sugar, salt and pepper together in a bowl. Heat oil in skillet (I use two huge ones) over medium heat. When pans are hot, take some of the chicken out of the marinade and dredge it in the flour mixture. I usually use a gallon sized Ziploc bag for my flour mixture and just drop the chicken into the bag and shake to coat. (I was out of bags, so this time I just used a bowl.)

 

Cook over medium heat until browned on one side.

 

Flip over and cook other side.

 

A closer look. Repeat until all of the chicken is cooked.

Ingredients for the honey mustard dipping sauce. Greek yogurt, Dijon mustard, yellow mustard and honey. Seriously... this is too good.

Measure out all of the ingredients.

Stir together... so easy.

When chicken is finished cooking, remove it from pan onto a paper towel to absorb any extra oil.

And there it is! So easy... and insanely good.

Ingredients:

 

2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup dill pickle juice
1 egg
1-1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)...I use vegetable.

Honey Mustard Dipping Sauce:
1/2 cup plain greek yogurt
1 1/2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey

Directions:

1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours. (Again, I usually only do mine about 30 minutes and it still turns out ok).
2. Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. (Or you can use two pans at the same time like I do). Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
5. Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.

 

 

I got this recipe from Iowagirleats. And it's been life changing.