Making a Chick-fil-A sandwich at home versus ordering one: a culinary showdown. This experiment tests whether homemade can beat fast food in both time and taste. The challenge: make a complete fried chicken sandwich before a store-bought one arrives. No prepped ingredients, full cleanup included.
The clock starts ticking as soon as the order is placed. A flurry of activity ensues: gathering ingredients, setting up the kitchen, and strategizing for maximum efficiency. Every step counts in this race against the clock.
The first priority is the chicken. Thick chicken breasts require careful slicing and thinning to ensure even cooking. A quick pickle brine, using pickle juice, milk, and egg, adds flavor and helps the breading adhere.
Preparing chicken breasts for frying
While the chicken marinates, thoughts wander to the Chick-fil-A drive-thru experience. Long lines are notorious, but will they be a factor today? Meanwhile, meticulous kitchen cleanup begins, dispelling the myth that handling raw chicken requires a hazmat suit. Hot water and soap suffice.
The breading mix combines all-purpose flour and cornstarch for a light and crispy crust. Generous spices, including cayenne, smoked paprika, onion powder, ginger, garlic powder, salt, and MSG, elevate the flavor profile.
Mixing dry ingredients for the chicken breading
Preheating the peanut oil is crucial. Peanut oil is preferred for its clean taste and high saturated fat content, which contributes to crispiness. However, other oils like avocado or vegetable oil work well too.
A drive-thru update arrives: the line is shorter than expected. The pressure mounts. The chicken, now coated in the seasoned flour mixture, waits patiently beside the hot oil. The temperature is key: around 325-350°F is ideal for a crispy exterior and a perfectly cooked interior.
Breaded chicken ready to be fried
As the chicken sizzles in the hot oil, a quick pickle recipe takes shape. Thinly sliced cucumbers bathe in a hot brine of water, white vinegar, salt, and MSG. These fresh pickles will add a bright, acidic counterpoint to the rich chicken.
The store-bought sandwich arrives, a full 7-8 minutes before the homemade version is finished. Defeat? Not quite. The final steps—toasting brioche buns and whisking together a Chick-fil-A style sauce of mayonnaise, mustard, and honey—are completed while the chicken reaches its perfect internal temperature.
Finished fried chicken with a golden brown crust
The final judgment: a side-by-side comparison of the two sandwiches. The homemade version boasts a craggy, golden-brown crust, a juicy interior, and a satisfying crunch. The Chick-fil-A sandwich pales in comparison, its thin, dry patty dwarfed by the homemade giant. The taste test confirms the visual assessment. The fresh, flavorful homemade sandwich is a clear winner.
While the drive-thru may have won on speed, the homemade sandwich triumphs in every other category: looks, taste, and texture. This experiment proves that taking a little extra time in the kitchen can yield far superior results, transforming a fast food staple into a gourmet experience.
