Tons of Ways to Use Chick-fil-A Sauce
I am so late in the game when it comes to Chick-fil-A, which is probably a good thing for my waistline’s sake! We have only recently started going there to get the very hyped chicken sandwiches and waffle fries. I do think it lives up to all the hype and one of my favorite things that keeps me wanting to go back for more is their Chick-fil-A sauce. That was until last week when I realized they sell big bottles of the beloved sauce IN grocery stores now so you don’t have to go wait in an hour long line to get your fix!
I grabbed a bottle of the standard CFA sauce at Walmart, used it on some simple chicken tenders at home that night and now cannot stop thinking about all the ways I can use it. Of course I went straight to Reddit to see what people say they love using the sauce on and of course I found the obsession with CFA runs strong on the interwebs and there are tons of ways people love to use this sauce.
At the bottom here I have attached a copycat recipe for Chick-fil-A chicken nuggets, which marinate in a cool secret ingredient which give them their zippy flavor. You marinate the chicken breasts before you cut them up and bread them in milk and pickle juice. This gives them such great flavor! I thought it was cute because the author of the recipe kept saying these are the perfect thing to make on a Sunday when you are craving that dang Chick-fil-A but can’t get it because they are closed. Now, you can get your fix with this chicken nuggets dipped in the CFA sauce and one more bons tip she gives--she claims the regular waffle fries you can get from Target taste almost exactly like the ones at CFA, so grab a bag of those next time you are at Target and you will really be able to fully curb that craving. So here is one fantastic way you can use the sauce, obviously. I can’t wait to make these.
FYI, they do sell some of their other sauces in this big squeeze bottle at the grocery stores as well, such as their Polynesian sauce, but I haven’t tried those, so I won’t speak much to those today. Here are a few fun tips I got from the internet about how and what to dip your Chick-fil-A sauce in.
4 medium boneless, skinless chicken breasts
1 jar pickle juice
1 3/4 cups milk, divided
1 egg
2 cups flour
2 tablespoons confectioners sugar
salt & pepper, to taste
canola oil
Directions:
Add Recipe to Cook'n
I grabbed a bottle of the standard CFA sauce at Walmart, used it on some simple chicken tenders at home that night and now cannot stop thinking about all the ways I can use it. Of course I went straight to Reddit to see what people say they love using the sauce on and of course I found the obsession with CFA runs strong on the interwebs and there are tons of ways people love to use this sauce.
At the bottom here I have attached a copycat recipe for Chick-fil-A chicken nuggets, which marinate in a cool secret ingredient which give them their zippy flavor. You marinate the chicken breasts before you cut them up and bread them in milk and pickle juice. This gives them such great flavor! I thought it was cute because the author of the recipe kept saying these are the perfect thing to make on a Sunday when you are craving that dang Chick-fil-A but can’t get it because they are closed. Now, you can get your fix with this chicken nuggets dipped in the CFA sauce and one more bons tip she gives--she claims the regular waffle fries you can get from Target taste almost exactly like the ones at CFA, so grab a bag of those next time you are at Target and you will really be able to fully curb that craving. So here is one fantastic way you can use the sauce, obviously. I can’t wait to make these.
FYI, they do sell some of their other sauces in this big squeeze bottle at the grocery stores as well, such as their Polynesian sauce, but I haven’t tried those, so I won’t speak much to those today. Here are a few fun tips I got from the internet about how and what to dip your Chick-fil-A sauce in.
- Grilled cheese. I just tried this last night actually and I know it sounds kind of weird, but it has a bit of a sweet finish, which was nice with the savory grilled cheese.
- Taquitos
- Dip the fries in Chick-Fil-A sauce, the huggetts or chicken strips in buffalo sauce and drink a half lemonade/half Sprite on the side. The combination of sweet, salty, spicy and tart is heavenly.
- Popeyes chicken tenders :)
- Quesadillas
- Lunch sandwiches at home--it seems like turkey or ham might be the best for this one.
- “Instead of mustard, I use it for a pork BBQ before putting on the rub and throwing it in the smoker.”
- A bit of sriracha in the CFA sauce is magical on the strips.
- I mix the honey and the hot sauce (Texas Pete) and it’s really good. It’s called “hot honey” or “spiked honey” and it is often served at restaurants.
- 1 mayo packet, 1 ketchup packet and the Texas Pete hot sauce makes an amazing fry sauce.
- Marinate your meat before grilling.
- Scrambled Eggs. Apparently this sauce tastes amazing with eggs and therefore tastes great on breakfast burritos.
- Hot dog--move over mustard and ketchup, CFA is taking over the world!
- Fish Tacos. They say CFA sauce would be great on any taco, but is particularly great on fish tacos.
- Corn Dogs
Copycat Chick-fil-A Chicken Nuggets
These crispy, juicy, yummy nuggets will hold you over the next time you find yourself craving Chick-fil-A on a Sunday! Recipe Type: American Total Time: 1 hr 40 mins
Prep time:
Cook time:
Ingredients:
Cook time:
4 medium boneless, skinless chicken breasts
1 jar pickle juice
1 3/4 cups milk, divided
1 egg
2 cups flour
2 tablespoons confectioners sugar
salt & pepper, to taste
canola oil
Directions:
In a large bowl, combine pickle juice, cubed chicken, and 3/4 c. milk. Marinate for 30-60 minutes.
In a large dutch oven, begin by heating 2 inches of canola oil over med/med-high heat until it reaches 360 degrees. Allow the heat to come back up between batches of chicken.
Cut the chicken breasts into 1.5 – 2 inch cubes, keeping them as evenly sized as possible, so they finish cooking at the same time.
Combine remaining milk and egg in a bowl. Drain marinated chicken and place in this bowl.
In a gallon-sized bag or another bowl, mix flour, confectioners sugar, and season with salt and pepper. Remove the chicken from the milk mixture, allow excess to drip off, and coat well with flour.
Cook chicken in oil without overcrowding the pan for 5-6 minutes, until deeply golden brown. Allow to drain on a cooling rack or paper towel. You can keep them warm in a 200°F oven while you finish cooking the rest if you would like!
Source: shelfcooking.com
In a large dutch oven, begin by heating 2 inches of canola oil over med/med-high heat until it reaches 360 degrees. Allow the heat to come back up between batches of chicken.
Cut the chicken breasts into 1.5 – 2 inch cubes, keeping them as evenly sized as possible, so they finish cooking at the same time.
Combine remaining milk and egg in a bowl. Drain marinated chicken and place in this bowl.
In a gallon-sized bag or another bowl, mix flour, confectioners sugar, and season with salt and pepper. Remove the chicken from the milk mixture, allow excess to drip off, and coat well with flour.
Cook chicken in oil without overcrowding the pan for 5-6 minutes, until deeply golden brown. Allow to drain on a cooling rack or paper towel. You can keep them warm in a 200°F oven while you finish cooking the rest if you would like!
Source: shelfcooking.com
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Sources:
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- www.flickr.com
- www.world.openfoodfacts.org
- www.blog.acton.org
- www.shelfcooking.com
- www.reddit.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com