Copycat Chick Fil A Chicken Strips Recipes

COPYCAT CHICK-FIL-A CHICKEN STRIPS

Steps:

• Place the chicken tenders in a freezer zip-top bag, add pickle juice and refrigerate at least 4 hours.
• Remove from back and pat chicken dry with a paper towel.
• Add egg and milk to a small bowl and beat.
• Add flour, sugar, paprika, salt, pepper, basil, garlic powder, onion powder and celery powder to another bowl.
• Add oil to a large skillet or saute pan to 1/4 in deep. Heat to medium.
• Dredge chicken in egg mixture then in flour mixture.
• Add chicken to hot oil and cook 4 to 5 minutes per side until golden brown.
• Drain on paper towels and serve hot.

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 STRIPS

Steps:

• Slice your chicken into strips lengthwise and place in a large bowl.
• Add in the pickle juice and 1/2 cup of the milk and let marinate for 30 minutes or overnight.
• When ready to cook, heat the peanut oil in a large skillet or soup pot over medium heat.
• Whisk together the remaining milk and egg.
• In a large Ziplock bag, combine the flour, powdered sugar, salt and pepper.
• Remove the chicken from the marinate, dip into the milk-egg mixture and then add a few at a time to the bag.
• Seal and shake until the strips are fully coated.
• In batches, carefully add 4-5 strips of chicken to the hot oil and cook on each side for about 3-5 minutes, until golden brown.
• Transfer to a paper towel to drain excess oil as you continue working in batches.
• Serve with honey mustard or your favorite dipping sauce.

COPYCAT CHICK-FIL-A SANDWICH

Steps:

• Place a chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally. Trim excess fat as needed. In a large shallow baking dish, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well. Heat peanut oil in a large skillet over medium high heat. In another large shallow baking dish, whisk together remaining 1 cup milk and egg. Stir in chicken to coat and drain excess milk mixture. In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners' sugar; season with salt and pepper, to taste. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate. Serve chicken immediately on burger buns with green leaf lettuce, tomato and pickles.

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 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.

AIR FRYER CHICKEN TENDERS

Steps:

• In a large mixing bowl, combine pickle juice and buttermilk. Add the chicken tenders to the bowl, making sure they are completely covered. Cover the bowl with a lid or plastic wrap and place in the refrigerator for 1-2 hours. If you're short on time, marinate them for at least 30 minutes - but I've found that 1.5 hours is the sweet spot.
• In a medium sized mixing bowl, combine the flour, panko, garlic powder, paprika, and salt.
• Preheat the air fryer to 375. Brush a very thin layer of mayonnaise over both sides of the chicken tenders. Then dip in the panko mixture, making sure both sides are fully coated in panko bread crumbs.Shake off excess before placing the chicken onto a tray. Lightly spray both sides of the chicken with olive oil or cooking spray.
• In batches, cook the chicken 5-6 minutes on each side, until the chicken is cooked through and crispy and golden on the outside. Serve with Chik-Fil-A Sauce, BBQ sauce, or ketchup.

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.

COPYCAT CHICK-FIL-A CHICKEN TENDERS IN THE AIR FRYER WITH HOMEMADE CHICK-FIL-A SAUCE

Steps:

• Place the chicken tenders in a Ziploc bag, add the pickle juice, and refrigerate for 2 hours (you can do more time if wanted, your chicken will just taste more pickely). If you are in a pinch for time, refrigerate for at least 30 minutes.
• After the chicken finishes marinating, prepare your ingredients. In a shallow bowl, whisk together the egg and milk. In a second shallow bowl or plate, combine the flour, sugar, paprika, salt, pepper, basil, garlic powder, onion powder, and celery powder.
• Preheat the air fryer to 340°F/170°C for 5 minutes.
• Remove the chicken from the marinade and pat dry with paper towels. Dip and cover the chicken in the egg mixture, then in the flour mixture. Place the chicken in a lightly sprayed air fryer basket. Repeat with remaining chicken tenders.
• Cook in the air fryer for 5 minutes, flipping when there is about 2 minutes left. Check the internal temperature of the chicken. My chicken strips were very thin, so this was plenty of time. If yours are thicker, they may need a couple of extra minutes. Add time as needed, making sure to flip the chicken so that each of the sides cook evenly.
• Once the chicken reaches an internal temperature of or near 165°F, increase the heat to 400°F/200°C and cook for an additional 2-3 minutes, or until the chicken is crispy to your liking and cooked through.
• Remove from the air fryer basket and enjoy with Chick-Fil-A dipping sauce!

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!