I haven’t tried the spicy version but I’ve made his original non-spicy version several times and can confirm that it is indistinguishable from the official version.
This. It gelatinizes the starches in the flour and seals it together and to the chicken itself. It acts like a tangzhong in breadmaking, helping with texture and mouthfeel, and even adding a little sweetness.
@ithkeen I assume the closest thing for a pressure cooker/dutch oven would be to use a pair of tongs that doesn't make much contact with the chicken itself to maintain their grip, and dip the chicken in it for a moment then pull it out carefully so you don't smudge the breading. Either that, or you could try assembling/finding a food-safe wire basket that fits in it.
What I love about Jason’s videos are his tips that can be used elsewhere. (For example, the tip to brine shrimp worked extremely well, so now I do it every time I make a shrimp dish.)
Detailed, comprehensive and insightful. Tips and tricks that are immediately useful and relevant. The time spent on researching/making this video is evident... big kudos
Based on trying most of your other recipes, I’m sure this will be spot on and perfect. I’ve been experimenting with brined chicken lately and have found a 6%+ brine just too salty for me (also find chikfila delicious, but very salty for me). Will be trying this with a 4% brine keeping all the other elements the same. Thanks for this.
Update for anyone reading. Tried it, and it’s spot on flavor wise. I don’t have the best deep frying set up and not as experienced with that method but taste wise this is it imo.
@@farmageddonHi Jason. Your recipe is amazing with all the research and achieving the same flavour as Chick Fil A burger. Can you please do Nandos Peri Peri Chicken. Thanks
We made this tonight and it came out even better than we anticipated. This is the fifth recipe of Jason's that we've tried and they've all been winners.
I've watched two of your videos so far and I feel like I've learned so much useful information in such a short amount of time. You have such a great way of explaining the why of things without it becoming droning or unnecessary. Can't wait to try your recipes and watch the rest of your content.
I’ve just found your channel today and have binged several videos. Thank you for making and sharing these videos! You’ve made me really excited to cook and try out these recipes!!
Thank you so much! I sincerely appreciate your generosity! If there are any recipes you'd like to see, please let me know. I promise I'll put them on my list of dishes to investigate! Thanks again! I hope you have a wonderful day!
Please figure out Popeyes spicy chicken and spicy blackened chicken sandwiches. I am going broke because there are no better alternatives and making them at home seems impossible! As always amazing dedication and work!
I’ve never been a huge fan of the spicy chicken sandwich, but your original recipe was so good I’m going to give it a try. When I made your original sandwich recipe, I bought a 3.5lb pack of chicken breasts from Walmart, cut 8 fillets, and turned all the rest into nuggets. I think I got around 60-70 nuggets. I think the only way I can summarize how good they turned out is by what my kids said: “It tastes exactly like Chick-fil-a, just with more love”. The flavor was spot on but since I was frying them in small batches, I could get them more uniformly crispy. A+ 10/10 have recommended.
I just made the chipotle chicken, cilantro lime rice, and roasted corn salsa....your recipes are identical to what I remember in the store. Now all I need to do is get that griddle. All of your recipes were phenomenal, thank you@
i am a recent convert to the spicey chicken sandwich too. i had tried the spicey breakfast biscuit first and loved it so much i decided to try it's big brother and am now hooked.
This is dead on, great job and keep up the good work. I love chikfila and have made every original and spicy sandwich recipe on youtube... all scams, with their powdered sugar and pickle juice brines. That dry brine seasoning is so on point. Because of their price gouging greed i refuse to give them business anymore, so this alternative saved my spicy chicken sandwich addiction. Thank you! Thank you! Thank you!
For anyone wondering, buying the bags of frozen chicken breasts from walmart gets you closest to the 4oz filets that Chick-fil-a uses. Simply thaw and brine, and you're good to go!
I just have to say thank you for this recipe bro...... I'm from Trinidad, and if you're familiar with Trinidad's food you will know it's full of flavor..... I've never tried a TH-cam recipe that is so close to accurate..... keep up the good work..... also I've tweaked it a bit I did a bit more cayenne and white pepper..... I'm used to spicy food....but I'm really impressed and can't wait to try another recipe.... also the fry rice recipe is spot on too..... great work bro keep it up
One of my best friends was from Trinidad (he passed away, unfortunately) but when I went to visit him I tried bake and shark and doubles. Absolutely delicious. I had a lot of fun in Trinidad and Tobago! Good times.
I literally just ate one yesterday and got the nonspicy version video on my home page. I’m went to check if you made a spicy version and my mouth is watering ngl
great information man. i love the level of detail and work you put into finding this out. of the few times i had seen a recipe like this, i had never heard of putting dry milk powder in the dry coating mix. HOWEVER, a few days ago, i had just read a comment that someone really liked using dry milk powder to coat their proteins before cooking them in a pan. they claimed the dry surface/easy browning it provided, flavor wise, reminded them of a koji treated meat. i'm curious to try it because i could understand that the koji providing some starch/sugar and the enzymes breaking down proteins to add amino acids. while the milk powder provides both already too.
Another fantastic video! While I’m not a fan of this particular sandwich, I do enjoy making Jason’s recipes . Everybody should give these a try. You’ll become a better, more precise cook! Well done.
Thank you for the video and recipe AND all the hard work that you put into making them. I will be following your recipe because it is probably much better than the sandwich from Chic-Fil-A. Thank you again! 😊💖🙏🏻
Even though I won't be cooking this at home, I salute your effort and research to come up with the exact taste of the sandwich. You truly are an enthusiastic chef. Thank you for this recipe.
I work at chick-fil-a, the double dropping is to prevent the chicken from sticking to the tiered baskets. It's a hard rule, we always do it regardless of how busy we are.
i worked at chickfila and i think it is important to mention (if you want the exact recipe) that the butter we used for bread was in a liquid form, and was not actually butter but a blend of oils, i dont know specifically what brand. when we ran out of bread they would make someone go to walmart (in walking distance) and buy sunbeam bread. the spicy chicken itself when raw looked very red in color, i believe it was due to more spices or food coloring. also i might be wrong in this but i could smell a hint of lime, some citrus smell. i love watching your videos btw
I think I've seen one or two of your videos in passing over the last 12 months or so, but I went through you channel and found some great tips so I definitely need to sub. Glad that the pickle juice thing is getting dashed out! The vinegar in pickle juice will "cook" your chicken slowly, just like lemon juice for ceviche, so the end product isn't as good. I'm hoping to make your General Tso's chicken this weekend.
1:30 Just wanted to point out that it mentions both corn and tapioca maltodextrin which both are essentially sugar substitutes though they have more uses than that.
I've been working on reverse-engineering Popeyes recipes. I've got their batter down - which was a tough nut to crack. But I've basically got it. But I haven't started on the flavor and I think the seasoning is going to be even more difficult. I'll certainly make a video whenever I'm able to decode what's going on. Not sure when that will be though.
I imagine it depends on the worker, but even during a rush we still did the first dip into the oil before putting it in to fry. Also I’m not sure how much of a difference it makes, but they use pressurized deep fryers for all of their chicken.
wow... just found your channel, second video ive watched. honestly kudos to you. i love your style of video. it's so informative and relaxing, with a bit of humor. i REALLY love your storage tips - i feel a lot of channels leave that bit out! hope to see more from you!
Thank you, brother! And congrats to you on the new video! I'm elated to see it doing so well! And the 3M blue tape is the shit! Any time I see that in a walk-in, I know that place is legit.
Thank you so much! I was wondering if you could make a video of Arby's beef and cheddar. I really enjoy the sweet sauce that's on it, but haven't found one close yet.
as a Canadian I've always been curious what all the fuss was about, but we don't have chick-fil-a up here so I was doomed to live in a combination of envy and burning curiosity. now I can finally experience the hype for myself!
Love your recipes, even though I am not able to find all the ingredients in my country, hope one day you can share your version of Chinese sweet and sour pineapple pork and/or orange chicken. 😊
Hi Jason!!! I like the regular Sami. I dont know why all of a sudden I dont care much for mayo or sauces on my Samis. So...I enjoy the plain sandwich. Never tried the spicy yet. I shall ons day... Thanks for all this info...Great Video!!!...🦋
You’re the reason my fridge consistently has brining meat in it lol. I’m going to break this one down into nuggets though. Also would you consider tackling those boneless spare ribs you see at a lot of Chinese takeout and buffets? The sweet red saucy ones?
Having made this using the very best chicken etc available (and coming from the UK where I don't have a baseline chick fil a to compare against) I can say this is supremely tasty fried chicken, and I almost never go for chicken beast flllets by choice. For me this is way too good for a sandwich/burger situation, but seems crying out for an interesting sauce to add some additional kick. The technique, from the brine, added seasoning , then coating is just amazing, eventually producing the best fried chicken I've ever made at home. Inspired to adapt this further.
Nice! Yeah, at CFA - they have like 10 different sauces to choose from. I'm partial to the original CFA sauce. It's a mayonnaise-based, sweet, smokey, tangy sauce. Kind of like a basic thousand island/honey mustard mixture. It's good.
Hey College was useful; it equipped me with all the tools I needed to accurately weigh my spices. Fantastic video as usual Jason, given all the chicken you have been eating I suspect the next project will be Beef. :D Edit: A tip from Tonkatsu, if your getting soggy bottoms on your fry tip the pieces up on end (lean on the side of the pan) so the condensing steam from the meat only makes one edge soft.
Jason! Great job as always! I’ve really enjoyed using your recipes to recreate my favorite dishes! I’m making Chang’s Spicy Chicken about once a week, and the egg foo young once a month! You’re doing great work, here! Keep it up! PS, clearly you’ve been very busy working on the channel, so I’m happy to recommend a new barber/hair stylist, should you get some free time!😎🇺🇸
Jason, you are SO mind-blowingly perfect at what you do on this channel…it compels me to wonder-what IS your actual dream/personal aspiration?!? (because it feels like you were MADE to do this…either that or to be paid millions of dollars to be secretly locked away as some kind of national treasure meant to single-handedly re-build our socio-culinary frame-work post-apocalypse) I mean-are there other passions you bring this level of benevolent exactitude to??? Because if you do-build a channel for it - ‘cause we WILL follow!!
Thank you, Joy! You always leave the kindest and most thoughtful comments. I sincerely appreciate you! In terms of what I'm into other than making videos - I spend a lot of time reading. That's probably the biggest reason I don't post more often. Because I'm lying around reading something that has nothing to do with cooking. I worked in kitchens for years and learned a lot of what I know about cooking from there. But I learned a ton from reading cookbooks and testing out recipes too. I also did business copywriting for several years. And when I was growing up, my dad taught me how to do sales by cold-calling businesses. So, I have weird combination of loving the culinary field and knowing how to write scripts that can compel people to keep watching (this comes from writing sales letters). But TH-cam is the first time I found something that combined all the random things I was interested in - reading, researching, writing, cooking, etc. I wasn't in to making videos, per se, but once I learned how to do it, I've found it quite rewarding. And my main goal is to help people learn how to cook. Because I think it's a valuable life skill. And if we could all sit around a table and share a meal with one another, I think the world would be a lot more peaceful. It's probably fanciful thinking, but there's probably something to it. Also, it's lovely to see you again, Joy! I hope you're well!
@@farmageddon Thank you for the thoughtful reply, because I truly was interested-and that was SO interesting!!! I think the fear of making cold-calls to ANYONE has haunted me my whole life and actually shaped a major portion of my life’s trajectory 🤣🤣🤣 To think your dad dumped you into the deep end of adulting via this avenue is surprising and makes a TON of sense… Copywriting always felt way too far beyond me as someone just a bit off from her fellow generation; but copy-editing and just plain proof-reading has been my secret dream-job for longer than I have been conscious of-precisely for the righteous benny of getting paid to read all day 🤣🤣🤣 …enter youtube and my attention-span can’t seem to get me through a paragraph without being distracted these days 🙄 It really IS **so cool** to see how all the seemingly random loose ends came together so perfectly - not just for you, but for us viewers! And don’t minimize your sense of food-centered idealism, man - you are an influencer in the best kind of way…your slow and steady faithfulness to the craft and your intent has already taken you far; why not the rest of the way?! 🤷🏻♀️ Always a highlight and a bonus to get to connect with you here in the comments ☺️ as for me, it’s been a rough season, but Spring is coming! 🙌🏼🙌🏼🙌🏼 Happy Cooking/Teaching/Reading to you, man!
I do my own thing with spicy chicken sandwich at chick fil a. I always ask for pepper jack cheese and I butter the buns(and used to do the same to biscuit). I get Texas Pete and take a butter packet from another unnamed store because chick fil a doesn’t have butter as a condiment, and I mix the sauce with the butter making Texas Pete butter.
As far as texture goes, it's going to be difficult to match theirs with their own listed ingredients because they use a pressure cooker, stated on their official website. I've found that supplementing a percentage of wheat flour with rice flour and/or tapioca starch will give better results if you do not own or feel comfortable using a pressure cooker to deep fry in - or possibly implementing a double fry process which is used with fries and most Asian deep frying recipes. It mimics that cloud-like wispy crisp versus a toothsome dense crunch that will stay crisp over time; even longer than what you get from chick-fil-a themselves while still being a facsimile in all other aspects. Outside of that you could go even further and add EverCrisp breader, batter boost and Batter bind which I've heard achieves even better results though I have not tried them myself.
Yeah, I agree with most of what you say. I used that cutting flour technique in the General Tso's video. I think I used cornstarch. In terms of the pressure cooker, I think it more has to do with being able to drop 12-18 breasts at a time and cutting down the fry time by 50-60% (4 minutes, instead of 10-12). I know that's why Colonel Sanders originally used the pressure fryer at the first KFC location. I've not noticed any difference, in terms of texture and flavor, between the sandwiches I make at home and the ones I get from the restaurant. But the Batter Bind and the EverCrisp are interesting. I've never heard of these products. I'm going to order some today and test them out. The only thing I have noticed is sometimes there is a bit of slippage on the crust. It doesn't always happen. But it's definitely there sometimes. I think the Batter Bind may correct that. I'll let you know. Thanks for the recommendations. Very interesting!
Hello! You have fantastic content. Im starting with the carmelized onions. Regarding these fillets...Can I make ahead and serve these after freezing them?
Thank you! I wouldn’t freeze them after frying. But you can freeze the filets after brining them and drying them off. Then just thaw them, and proceed with the dredging and frying steps.
Perfect as always! Thanks for the highest quality content. Just a quick tip about the Google Docs: you can add a clickable table of contents if you like with just a click :)
Want to learn how to make Chick-fil-A's original chicken sandwich? Check out this video: th-cam.com/video/zlglJ9mLGOU/w-d-xo.html
Uncle Roger would be proud, i almost never see anyone include msg in home cooking.
Jason, I've never had the spicy chicken sandwich either. Hopefully, that will change very soon 😋
Jason can you do chinese store fried chicken.
@farmageddon Is msg an absolute must?
Just tried this recipe at home and can confirm: this is very accurate to the restaurant taste and is truly delicious
I haven’t tried the spicy version but I’ve made his original non-spicy version several times and can confirm that it is indistinguishable from the official version.
@@robhulsonsame! Trying the spicy version this weekend.
I'm literally doing it rn! I have a new respect for chicken fil a. JESUS!
11:19 The quick fry first bonds the flour, than the second fry cooks it. So the flour doesn't go all in the oil.
This. It gelatinizes the starches in the flour and seals it together and to the chicken itself. It acts like a tangzhong in breadmaking, helping with texture and mouthfeel, and even adding a little sweetness.
How quick - less than 5 seconds?
How do you achieve this in a pressure cooker?
@@Chef_PCI suspect this is where the perceived sweetness actually comes from
@ithkeen I assume the closest thing for a pressure cooker/dutch oven would be to use a pair of tongs that doesn't make much contact with the chicken itself to maintain their grip, and dip the chicken in it for a moment then pull it out carefully so you don't smudge the breading.
Either that, or you could try assembling/finding a food-safe wire basket that fits in it.
Loved that little "Dealer / Jeweler" joke.
Made me laugh
What I love about Jason’s videos are his tips that can be used elsewhere. (For example, the tip to brine shrimp worked extremely well, so now I do it every time I make a shrimp dish.)
Detailed, comprehensive and insightful. Tips and tricks that are immediately useful and relevant.
The time spent on researching/making this video is evident... big kudos
I’ve made almost every recipe you’ve shared and can say I trust you 100%. Next recipe we need is raising canes tenders!
Based on trying most of your other recipes, I’m sure this will be spot on and perfect. I’ve been experimenting with brined chicken lately and have found a 6%+ brine just too salty for me (also find chikfila delicious, but very salty for me). Will be trying this with a 4% brine keeping all the other elements the same. Thanks for this.
😇
Update for anyone reading. Tried it, and it’s spot on flavor wise. I don’t have the best deep frying set up and not as experienced with that method but taste wise this is it imo.
@@farmageddonHi Jason. Your recipe is amazing with all the research and achieving the same flavour as Chick Fil A burger. Can you please do Nandos Peri Peri Chicken. Thanks
now that's how you make a video. This deserves all the views it can get.
I've been waiting for this video since the original one. Thanks!
The best on youtube!! I will give this recipe a whirl as I've done hundreds of diff fried chicken recipes and have a good gauge for things. thank you!
The GOAT sandwich broken down by the GOAT guide. Thanks Jason!
Great video. The level of detail is amazing. Keep it up!
Thank you, brother! Great to see you!
We made this tonight and it came out even better than we anticipated. This is the fifth recipe of Jason's that we've tried and they've all been winners.
I've watched two of your videos so far and I feel like I've learned so much useful information in such a short amount of time. You have such a great way of explaining the why of things without it becoming droning or unnecessary. Can't wait to try your recipes and watch the rest of your content.
Thank you!
This man is a legend.
YES! A new Farmer video!!! Great work Jason, your videos are fantastic!
Thank you!
I’ve just found your channel today and have binged several videos. Thank you for making and sharing these videos! You’ve made me really excited to cook and try out these recipes!!
Thanks!
Thank you so much! I sincerely appreciate your generosity!
If there are any recipes you'd like to see, please let me know. I promise I'll put them on my list of dishes to investigate!
Thanks again! I hope you have a wonderful day!
Please figure out Popeyes spicy chicken and spicy blackened chicken sandwiches. I am going broke because there are no better alternatives and making them at home seems impossible! As always amazing dedication and work!
I'll check them out! Thanks for the recommendation!
I’ve never been a huge fan of the spicy chicken sandwich, but your original recipe was so good I’m going to give it a try.
When I made your original sandwich recipe, I bought a 3.5lb pack of chicken breasts from Walmart, cut 8 fillets, and turned all the rest into nuggets. I think I got around 60-70 nuggets.
I think the only way I can summarize how good they turned out is by what my kids said:
“It tastes exactly like Chick-fil-a, just with more love”. The flavor was spot on but since I was frying them in small batches, I could get them more uniformly crispy.
A+ 10/10 have recommended.
Amazing! I'm glad you all enjoyed them. Tell your kids I say hello!
I just made the chipotle chicken, cilantro lime rice, and roasted corn salsa....your recipes are identical to what I remember in the store. Now all I need to do is get that griddle. All of your recipes were phenomenal, thank you@
Thanks for trying the recipes! I’m glad you liked them!
Love the amount of research you put into each videos man. Thank you for your hard work
i am a recent convert to the spicey chicken sandwich too. i had tried the spicey breakfast biscuit first and loved it so much i decided to try it's big brother and am now hooked.
Most certainly the best cooking chanel I've found so far
Thank you! I sincerely appreciate the support!
Just found your channel. I like how thorough you are with your testing.
Thank you. I hope you enjoy the videos!
This is dead on, great job and keep up the good work.
I love chikfila and have made every original and spicy sandwich recipe on youtube... all scams, with their powdered sugar and pickle juice brines. That dry brine seasoning is so on point.
Because of their price gouging greed i refuse to give them business anymore, so this alternative saved my spicy chicken sandwich addiction. Thank you! Thank you! Thank you!
Not only that, those losers are bringing back antibiotics in their chicken
For anyone wondering, buying the bags of frozen chicken breasts from walmart gets you closest to the 4oz filets that Chick-fil-a uses. Simply thaw and brine, and you're good to go!
Great tip. Thank you!
I just have to say thank you for this recipe bro...... I'm from Trinidad, and if you're familiar with Trinidad's food you will know it's full of flavor..... I've never tried a TH-cam recipe that is so close to accurate..... keep up the good work..... also I've tweaked it a bit I did a bit more cayenne and white pepper..... I'm used to spicy food....but I'm really impressed and can't wait to try another recipe.... also the fry rice recipe is spot on too..... great work bro keep it up
One of my best friends was from Trinidad (he passed away, unfortunately) but when I went to visit him I tried bake and shark and doubles. Absolutely delicious. I had a lot of fun in Trinidad and Tobago! Good times.
@@farmageddon it's nice to know....but all in all you're an amazing cook bro keep it up.... I'm willing to try anything you make .... cheerzzz 🍺
Been wanting this recipe since I first found your channel. Well done brother well done and thank you!
You deserve wayyyy more subs my man. Discovered your channel tonight and I’m hooked. Incredible content. 🤝
Keeps hitting it out of the park, thank you!
I literally just ate one yesterday and got the nonspicy version video on my home page. I’m went to check if you made a spicy version and my mouth is watering ngl
Awesome!! As usual, comment for the algorithm, what did we do to deserve such a good cooking channel I don't know...
Thank you!
great information man. i love the level of detail and work you put into finding this out. of the few times i had seen a recipe like this, i had never heard of putting dry milk powder in the dry coating mix.
HOWEVER, a few days ago, i had just read a comment that someone really liked using dry milk powder to coat their proteins before cooking them in a pan. they claimed the dry surface/easy browning it provided, flavor wise, reminded them of a koji treated meat. i'm curious to try it because i could understand that
the koji providing some starch/sugar and the enzymes breaking down proteins to add amino acids. while the milk powder provides both already too.
That's interesting. I've never heard of just using milk powder to coat proteins. Sounds interesting!
You kept your word! Big props! Also, thank you!
Thanks for watching! I sincerely appreciate you!
Thank you for another wonderful video. Appreciate the tips as they are very helpful.
Amazing work and I can’t wait to try it!
Always love your videos so major shoutout for the work that goes into making these.
Thank you!
Another fantastic video! While I’m not a fan of this particular sandwich, I do enjoy making Jason’s recipes . Everybody should give these a try. You’ll become a better, more precise cook! Well done.
I just love your videos. Your explanations are spot on. Keep doing what you’re doing. 😊
Thank you, Pamela! I sincerely appreciate you!
You are everything that is awesome about the internet
Thank you. I sincerely appreciate you.
tried the regular CFA recipe you posted last year, can't wait to try this as well!
Thank you for the video and recipe AND all the hard work that you put into making them. I will be following your recipe because it is probably much better than the sandwich from Chic-Fil-A. Thank you again! 😊💖🙏🏻
Your chanel is simply the best! ❤
Thank you!
Even though I won't be cooking this at home, I salute your effort and research to come up with the exact taste of the sandwich. You truly are an enthusiastic chef. Thank you for this recipe.
Haaa!! I remember that small scale, yes it was used for "garlic" powder and herbs😂😂
😎
Made this tonight and it tasted amazing. Just like the original! Glad I quadrupled the recipe and have a bunch ready in the freezer.
I work at chick-fil-a, the double dropping is to prevent the chicken from sticking to the tiered baskets. It's a hard rule, we always do it regardless of how busy we are.
This was my suspicion (the patties sticking to the basket) but I never got a clear answer from anyone. Thank you for confirming! I appreciate you!
@@farmageddon My pleasure! 😉
Your videos are top tier - totally underrated.
i worked at chickfila and i think it is important to mention (if you want the exact recipe) that the butter we used for bread was in a liquid form, and was not actually butter but a blend of oils, i dont know specifically what brand. when we ran out of bread they would make someone go to walmart (in walking distance) and buy sunbeam bread. the spicy chicken itself when raw looked very red in color, i believe it was due to more spices or food coloring. also i might be wrong in this but i could smell a hint of lime, some citrus smell. i love watching your videos btw
Thank you for this info!
maybe clarified butter
@@nightninja64448 no, it's the 'butter oil' sold by restaurant supply stores
Yup. Whirl, Phase, and all the other fake butters that ship from Sysco or US Foods. Used in waffle houses, grills, garlic sauce on your pizza, etc.
This is what we've all been waiting for!
Muchas, muchas gracias por la receta, me ayuda mucho para mi emprendimiento
de nada!
I think I've seen one or two of your videos in passing over the last 12 months or so, but I went through you channel and found some great tips so I definitely need to sub. Glad that the pickle juice thing is getting dashed out! The vinegar in pickle juice will "cook" your chicken slowly, just like lemon juice for ceviche, so the end product isn't as good.
I'm hoping to make your General Tso's chicken this weekend.
Thanks, dude! Let me know if you have any questions and I'll do my best to help out!
And yeah, the pickle juice thing needs to die already.
Nice, dude. New favorite channel.
Thank you! I'm glad you like the videos!
I love your videos, Jason! This is my favorite menu item from CFA, and tomorrow is Sunday, so thanks for sharing!
WOW Jase! I'm going to have to try this one! I love fried shhick'n. Thanks for 25 attempts to make us the perfect sandwich ❤
Thank you, Angie!
Thanks for another good breakdown video. It's always better to make your own food isn't it
Watched the original video and was going to ask “how about the spicy sandwich?” Glad I just went to your other videos. You da man
now i can finally try some chick-fil-a
Thanks again Jason!!
Working in grams for precision, looking for exactitude in everything you do, these geeky videos are incredibly satisfying… you should have a TV show !
The wait is finally over!!!
Fantastic video, love the amount of effort you put in and how clear the info is. Keep it up fam!
You're the second coming of Todd Wilbur. I greatly appreciate your research and spot-on videos/recipes. Amazing!
1:30 Just wanted to point out that it mentions both corn and tapioca maltodextrin which both are essentially sugar substitutes though they have more uses than that.
Thanks; I was going to point out the same thing if no one else had. :)
This is useful information! Thank you!
Absolutely loved this video , plz make a video of the Popeye Cajun spice ...
I've been working on reverse-engineering Popeyes recipes. I've got their batter down - which was a tough nut to crack. But I've basically got it. But I haven't started on the flavor and I think the seasoning is going to be even more difficult. I'll certainly make a video whenever I'm able to decode what's going on. Not sure when that will be though.
I imagine it depends on the worker, but even during a rush we still did the first dip into the oil before putting it in to fry. Also I’m not sure how much of a difference it makes, but they use pressurized deep fryers for all of their chicken.
wow... just found your channel, second video ive watched. honestly kudos to you. i love your style of video. it's so informative and relaxing, with a bit of humor. i REALLY love your storage tips - i feel a lot of channels leave that bit out! hope to see more from you!
Congrats on 300k brother 🎉
How good is the blue 3M tape for labelling food!
Thank you, brother! And congrats to you on the new video! I'm elated to see it doing so well!
And the 3M blue tape is the shit! Any time I see that in a walk-in, I know that place is legit.
followed solely for the first debunk, i knew immediately you knew what you were talking about.
Thanks for watching!
Thank you so much! I was wondering if you could make a video of Arby's beef and cheddar. I really enjoy the sweet sauce that's on it, but haven't found one close yet.
as a Canadian I've always been curious what all the fuss was about, but we don't have chick-fil-a up here so I was doomed to live in a combination of envy and burning curiosity. now I can finally experience the hype for myself!
There's a Chick-fil-A here in Edmonton inside the mall if you live nearby
Always a good day with Your content man!😊😊😊❤❤
you're not just a cook youre a food scientist
2:47 He put the spicy brine in the refrigerator like a boss after making that bold statement.
Love your recipes, even though I am not able to find all the ingredients in my country, hope one day you can share your version of Chinese sweet and sour pineapple pork and/or orange chicken. 😊
Hi Jason!!! I like the regular Sami. I dont know why all of a sudden I dont care much for mayo or sauces on my Samis. So...I enjoy the plain sandwich. Never tried the spicy yet. I shall ons day... Thanks for all this info...Great Video!!!...🦋
This guy is a real one
Great video 👍🏻
I Want to learn how to make lemon chicken can you make it one day? I love your video you are the Best
You’re the reason my fridge consistently has brining meat in it lol. I’m going to break this one down into nuggets though.
Also would you consider tackling those boneless spare ribs you see at a lot of Chinese takeout and buffets? The sweet red saucy ones?
For sure! I definitely plan on doing the spare ribs in the future!
@@farmageddonyou are amazing!
Awesome. Been looking for this. Thx! Subbed.
Having made this using the very best chicken etc available (and coming from the UK where I don't have a baseline chick fil a to compare against) I can say this is supremely tasty fried chicken, and I almost never go for chicken beast flllets by choice. For me this is way too good for a sandwich/burger situation, but seems crying out for an interesting sauce to add some additional kick. The technique, from the brine, added seasoning , then coating is just amazing, eventually producing the best fried chicken I've ever made at home. Inspired to adapt this further.
Nice! Yeah, at CFA - they have like 10 different sauces to choose from. I'm partial to the original CFA sauce. It's a mayonnaise-based, sweet, smokey, tangy sauce. Kind of like a basic thousand island/honey mustard mixture. It's good.
Hey College was useful; it equipped me with all the tools I needed to accurately weigh my spices.
Fantastic video as usual Jason, given all the chicken you have been eating I suspect the next project will be Beef. :D
Edit: A tip from Tonkatsu, if your getting soggy bottoms on your fry tip the pieces up on end (lean on the side of the pan) so the condensing steam from the meat only makes one edge soft.
Great tips! Thank you!
My Savior! Bless you, Jason.
Absolutely incredible video !
Another solid banger.
HEB world's greatest grocery store
Jason! Great job as always! I’ve really enjoyed using your recipes to recreate my favorite dishes!
I’m making Chang’s Spicy Chicken about once a week, and the egg foo young once a month! You’re doing great work, here! Keep it up!
PS, clearly you’ve been very busy working on the channel, so I’m happy to recommend a new barber/hair stylist, should you get some free time!😎🇺🇸
Jason, you are SO mind-blowingly perfect at what you do on this channel…it compels me to wonder-what IS your actual dream/personal aspiration?!? (because it feels like you were MADE to do this…either that or to be paid millions of dollars to be secretly locked away as some kind of national treasure meant to single-handedly re-build our socio-culinary frame-work post-apocalypse) I mean-are there other passions you bring this level of benevolent exactitude to??? Because if you do-build a channel for it - ‘cause we WILL follow!!
Thank you, Joy! You always leave the kindest and most thoughtful comments. I sincerely appreciate you!
In terms of what I'm into other than making videos - I spend a lot of time reading. That's probably the biggest reason I don't post more often. Because I'm lying around reading something that has nothing to do with cooking. I worked in kitchens for years and learned a lot of what I know about cooking from there. But I learned a ton from reading cookbooks and testing out recipes too. I also did business copywriting for several years. And when I was growing up, my dad taught me how to do sales by cold-calling businesses.
So, I have weird combination of loving the culinary field and knowing how to write scripts that can compel people to keep watching (this comes from writing sales letters).
But TH-cam is the first time I found something that combined all the random things I was interested in - reading, researching, writing, cooking, etc. I wasn't in to making videos, per se, but once I learned how to do it, I've found it quite rewarding. And my main goal is to help people learn how to cook. Because I think it's a valuable life skill. And if we could all sit around a table and share a meal with one another, I think the world would be a lot more peaceful. It's probably fanciful thinking, but there's probably something to it.
Also, it's lovely to see you again, Joy! I hope you're well!
@@farmageddon Thank you for the thoughtful reply, because I truly was interested-and that was SO interesting!!!
I think the fear of making cold-calls to ANYONE has haunted me my whole life and actually shaped a major portion of my life’s trajectory 🤣🤣🤣 To think your dad dumped you into the deep end of adulting via this avenue is surprising and makes a TON of sense…
Copywriting always felt way too far beyond me as someone just a bit off from her fellow generation; but copy-editing and just plain proof-reading has been my secret dream-job for longer than I have been conscious of-precisely for the righteous benny of getting paid to read all day 🤣🤣🤣 …enter youtube and my attention-span can’t seem to get me through a paragraph without being distracted these days 🙄
It really IS **so cool** to see how all the seemingly random loose ends came together so perfectly - not just for you, but for us viewers! And don’t minimize your sense of food-centered idealism, man - you are an influencer in the best kind of way…your slow and steady faithfulness to the craft and your intent has already taken you far; why not the rest of the way?! 🤷🏻♀️
Always a highlight and a bonus to get to connect with you here in the comments ☺️ as for me, it’s been a rough season, but Spring is coming! 🙌🏼🙌🏼🙌🏼
Happy Cooking/Teaching/Reading to you, man!
this video was incredibly well done.
Looks delicious!
I do my own thing with spicy chicken sandwich at chick fil a. I always ask for pepper jack cheese and I butter the buns(and used to do the same to biscuit). I get Texas Pete and take a butter packet from another unnamed store because chick fil a doesn’t have butter as a condiment, and I mix the sauce with the butter making Texas Pete butter.
Really appreciate this. I'll report back the results haha
Sir every video you upload about chick fill a, I get more items on my Indian restaurant menu, now please teach me the sauces my teacher 🙏💜
As far as texture goes, it's going to be difficult to match theirs with their own listed ingredients because they use a pressure cooker, stated on their official website. I've found that supplementing a percentage of wheat flour with rice flour and/or tapioca starch will give better results if you do not own or feel comfortable using a pressure cooker to deep fry in - or possibly implementing a double fry process which is used with fries and most Asian deep frying recipes. It mimics that cloud-like wispy crisp versus a toothsome dense crunch that will stay crisp over time; even longer than what you get from chick-fil-a themselves while still being a facsimile in all other aspects. Outside of that you could go even further and add EverCrisp breader, batter boost and Batter bind which I've heard achieves even better results though I have not tried them myself.
Yeah, I agree with most of what you say. I used that cutting flour technique in the General Tso's video. I think I used cornstarch. In terms of the pressure cooker, I think it more has to do with being able to drop 12-18 breasts at a time and cutting down the fry time by 50-60% (4 minutes, instead of 10-12). I know that's why Colonel Sanders originally used the pressure fryer at the first KFC location. I've not noticed any difference, in terms of texture and flavor, between the sandwiches I make at home and the ones I get from the restaurant.
But the Batter Bind and the EverCrisp are interesting. I've never heard of these products. I'm going to order some today and test them out. The only thing I have noticed is sometimes there is a bit of slippage on the crust. It doesn't always happen. But it's definitely there sometimes. I think the Batter Bind may correct that. I'll let you know.
Thanks for the recommendations. Very interesting!
Beautiful, thank you 😭❤
Hello! You have fantastic content. Im starting with the carmelized onions. Regarding these fillets...Can I make ahead and serve these after freezing them?
Thank you! I wouldn’t freeze them after frying. But you can freeze the filets after brining them and drying them off. Then just thaw them, and proceed with the dredging and frying steps.
@farmageddon ok sounds good. Would you happen to have or can you make a video on the tomatoe caramelized onion breakfast bites?
Perfect as always! Thanks for the highest quality content.
Just a quick tip about the Google Docs: you can add a clickable table of contents if you like with just a click :)
I cant wait to try this! 👏🏽