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Chick-fil-a – Copycat Recipe

What a treat today – the temperature hasn’t gone above 80 degrees . . . yet.  Up until yesterday, the temps were hovering around 100 with Friday’s temperature at 1:04 being 104.  Thought my eyes had gone.

 

The clouds and rain the last two days have been so nice helping keep it a little cooler.  Even Bear has been enjoying it as he can get outside for a while.

 

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I am amazed that the animals, birds, insects, etc.  around here can survive the high temps. Guess they must look for a cool-spot as well.

Found the spider pictured  living in an old tire under the breezeway.  His web fills the whole inside of the tire.  Doesn’t show very well in the picture but he is HUGE.  At least 3 inches long.  For me, that’s the stuff of nightmares.

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As mentioned in previous posts, our local places to eat out are very limited – so when I saw the online, copycat recipe for Chic-fil-a[1]  –  knew I had to try it.

 

Had all  the ingredients here with the exception of the peanut oil.   I know that is an important part, i.e., flavor and temperature, but just couldn’t bring myself to make the trip to town – 1.5 hours – just to get peanut oil.  Next buying trip I’ll get some and remake the recipe – but for this time will make do with corn oil.

 

Copycat Chic-Fil-A

 

Ingredients

 

  • 1 large egg
  • 1/2 cup milk
  • 1 tsp paprika
  • 2 tbsp water
  • 1 cup all-purpose flour
  • 1/s cup wheat flour
  • 1 tbsp powdered milk
  • 1 tbsp confectioner’s sugar
  • 1/4 tsp baking soda
  • 1/4 tsp dry mustard
  • freshly ground black pepper
  • 2 cup peanut oil
  • 2 boneless, skinless chicken breasts
  • Heat about 2 cups of peanut oil to 325 degrees in a heavy bottomed pot (or cast iron skillet).

 

Notes:

  1. I cut my chicken breasts into a few bite-sized pieces as well as strips. Wanted to see how each size would taste and cook.
  2. Before preparing chicken, soak for 1/2 hour in ice cold water with 2 teaspoons of salt – this helps keep it tender and moist.

 

Directions

 

  1. In shallow baking dish, whisk egg, milk, 1/2 teaspoon paprika and water together
  2. In separate dish (or bowl) whisk together both flours, powdered milk, confectioner’s sugar, baking soda, dry mustard and remaining 1/2 teaspoon paprika – and season with salt and pepper.
  3. Working in batches, dip the chicken in the egg/milk mixture and then dredge in flour mixture, shaking off excess.
  4. Fry the chicken in hot oil using a candy thermometer to monitor oil – cook until golden brown (approx. 4 minutes).
  5. Drain on paper towels.

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To make copycat sandwiches, heat a large skillet over medium heat. To heated skillet lightly toast buns that have been spread with butter – butter side down. 🙂  Place sliced pickles on toasted buns, place chicken on top of pickles and enjoy!

 

Overall, we really enjoyed this chicken.  It was light and tasty and I even went so far as to serve up some waffle fries with it!   Next time – I do think the peanut oil will give it the real copycat flavor and allow it to cook at a higher temperature for the copycat color and crunch.

 

 

 

 

 

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Other Links

Aside from copycat recipes there seems to be an over abundance of any and all types of  links to check out. Too many for me that’s for sure.  But do occasionally look at some that might be of interest.  To that end, found the two below.  Know that not everyone is a Wally-world shopper – e.g.,  our doctor told us if we ever saw him in WM call the cops because he’d been kidnapped at gun point.  But there is some interesting information at the link below. And re the second one  . . . who doesn’t like free?

To view the websites, click on the name.

 

Walmart Savings –  13 secrets to know

Get It Free   – freebies, coupons, sweepstakes, etc.

 

These are some of the rain clouds we say last night.  Beautiful in their own way.

 

 

 

 

 

 

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[1] htttp://www.delish.com/cooking/recipe-ideas/g3219/copycat-recipes/?src=arb_fb_d&mag=del&dom=fb

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