Calabash Chicken Chick Fil A Sauce Recipes

CHICK-FIL-A CRISPY CHICKEN SANDWICH COPYCAT

Steps:

• Marinate the chicken: combine the pickle juice and water in a ziplock bag. Add the chicken breast halves and marinate for 30 minutes.
• Make the sauce: Make the Chick-fil-A sauce by combining all ingredients in a bowl. Mix well and set aside.
• Next, in a large bowl mix the breading ingredients together: flour, powdered sugar, paprika, black pepper, chili powder, salt, and baking powder.
• In another bowl mix the milk, and egg.
• Add 2-3 cups of oil to a large saucepan and heat oil to about 350 degrees F.
• Coat the chicken: Dip the marinated chicken into the egg mixture, and then coat in the flour breading mixture. Now "double-dip" by repeating this step and dipping that same chicken tender back into the egg mixture and then back into the flour again!
• Pan fry: Place chicken in hot oil and fry for 3-4 minutes on each side. Remove to paper towel to dry.
• Assemble Sandwich: Toast the sandwich buns. Grab the Chick-fil-A sauce and smooth it on both sides of the buns. Top with lettuce, cheese, and crispy chicken! Enjoy!

CALABASH CHICKEN & CHICK-FIL-A SAUCE

Steps:

• Cut breasts into strips about 3/4-inch wide and add to a medium bowl or large zip-top plastic bag.
• Combine milk, hot sauce, salt and pepper in a small bowl and stir until salt is dissolved. Add to chicken, stir, cover tightly or seal, refrigerate and marinate 8-12 hours.
• Combine flour with cornmeal salt, and remaining spices in a large paper bag or lidded container.
• Drain marinade from the chicken. Add 1/3 of the chicken to the breader mixture, fold bag or seal container tightly and shake vigorously to coat the chicken.
• Shake off any excess breader then lay breaded pieces out to rest for about 20 minutes or until the breader looks moistened from absorbing the marinade from the wet chicken.
• Heat 4 inches of oil in a large pot to 350 degrees then fry chicken in batches (don't overcrowd the pan) until golden brown and crispy.
• Mix ingredients together and serve with your favorite chicken strips or chicken nuggets.

COUNTRY CALABASH CHICKEN

Steps:

• The day before frying, mix the salt, sage and thyme together in a plastic bag.
• Add the chicken pieces and toss until they are evenly and lightly coated.
• Refrigerate for 30 minutes.
• Rinse the chicken under running water and place in a shallow dish.
• Pour the buttermilk over the chicken.
• Cover the dish with plastic wrap and refrigerate overnight.
• The next day, combine the flour, salt and pepper in another shallow dish.
• Drain the buttermilk from the chicken pieces, but do not dry them.
• Dredge the chicken in the flour mixture.
• Heat a large, heavy skillet or saute pan over high heat. Add 1 inch of peanut oil and heat until almost smoking.
• Carefully place the chicken in the hot oil, leaving plenty of space between the pieces.
• Reduce the heat to medium and cook the chicken for 8-10 minutes on each side, or until golden brown.
• Drain the chicken on wire racks with paper towels underneath.
• For Dipping Sauce - Mix well all ingredients in a serving bowl. Let chill in the refrigerator prior to serving.