I’m not going to get the chance to visit a Chick-fil-A anytime soon, although they may be returning to the UK, let’s not really on that happening 100% and instead make our own homemade chicken burger, complete with the Chick-fil-A sauce and a frozen lemonade drink. I really enjoyed these and the marinade which was a little quirky sounded actually worked brilliantly well, something i’d use again for sure!
Chick-fil-A Frozen Lemonade
This is super quick to make, roll out your lemons on a chopping board with your hand to loosen them up too if you like, this helps get a bit more juice out. Also save a slice of lemon for a garnish!
In a food processor or blender, whizz up the sugar and lemon juice, pour in the water, then unless making immediately, chill in the fridge until ready to serve. If pushing on immediately, add in the ice cream scoops, whizz up to fully merge, pour in a glass, ice cubes aren’t needed. Delicious! I’d actually like to try mixing this up with different ice cream flavours too!
Chick-fil-A Chicken Sandwich
Start off by marinading the chicken, the juice from a gherkin jar / pickle juice really does make the chicken tender, so it’s worth it! Leave it longer if you can. Add the chicken into a ziplock bag, with the gherkin juice and water, zip it up, shake it up to mix, then place in the fridge to marinade.
Let’s get the sauce made, mix all the ingredients together in a bowl, stir and tweak to taste, once happy place in the fridge covered to chill – easy peasy!
With the chicken still marinading work on the breading mixture to coat the chicken breasts. In one bowl have the milk, beat it together with the egg. In another bowl mix the flour, paprika, sugar, salt and pepper, chilli powder and baking powder until smooth and consistent in colour.
Warm the oil in a fryer or large work to 180c and have some kitchen towel ready. Take the chicken from the fridge, dunk in the egg mixture, then into the flour coating, shaking off any excess, repeat into the egg, then the flour mix ensuring it’s coated all over, you an coat again if you like repeating one more time, it’ll add a lot more layers and crunch, 2 times is fine typically though.
Fry the chicken pieces in the oil until golden brown, approx 5 minutes, the good thing is with the chicken being sliced in half lengthways it’ll cook quicker so that should be enough, if uncertain check by slicing into one before eating.
Toast the buns cut side down in a frying pan with no oil until lightly browned, spread the sauce we made earlier onto the buns and shove in the chicken, adding in lettuce, tomato and cheese if using. Serve it how you like, this was super refreshing and tender, but lovely and crispy with the coating having delicate sugar notes too, you could definitely taste it, insanely good!