How To Make Chick-fil-A's Spicy Chicken Sandwich

A comprehensive guide to Chick-fil-A’s spicy chicken sandwich. In this video, I’ll break down everything you need to know about the Chick-fil-A spicy chicken. We’ll discover what is in their secret “spicy blend of peppers.” And I’ll show you the 5 step process Chick fil A uses to make this iconic spicy chicken sandwich.
Recipe document: docs.google.com/document/d/1E...
Wanna learn how to make the original Chick-fil-A chicken sandwich? Check out this video: • Chick-fil-A Chicken Sa...
Ingredients:
Morton’s Plain Table Salt: geni.us/ZkqtN
White Pepper: geni.us/ZMEiegw
Paprika: geni.us/CRKW
Cayenne: geni.us/CS4wSYs
Mustard Powder: geni.us/T9IHqne
Garlic Powder: geni.us/iD4b
Accent MSG: geni.us/DguhI6
White Sugar: geni.us/UWud7AM
AP Flour: geni.us/DuYfC3
Non-Fat Milk Powder: geni.us/nHlFI8
Baking Powder: geni.us/Yj8LF
Coarse Ground Black Pepper: geni.us/PQeBv
Peanut Oil: geni.us/hafXV1V
Hamburger Dill Pickle Slices: geni.us/0Bfdq
Kosher Dill Pickle Slices: geni.us/6UFyL
CFA Sauce: geni.us/Fx7yMA
CFA Polynesian Sauce: geni.us/BAtDiFw
CFA BBQ Sauce: geni.us/Twwh1
CFA Sweet and Spicy Sriracha: geni.us/ad8QY
Kitchen gear in video:
Deep Fryer: geni.us/myev5y
Large Glass Bowl: geni.us/elrv
Baking Sheet: geni.us/KJQxnsf
Cooling Grate: geni.us/otyDAtk
Hefty Gallon Bags: geni.us/31NH5y
Black Plastic Cutting Board: geni.us/zIWbTB
Square Glass Pyrex Baking: geni.us/XM8lnG
Metal Mixing Bowl: geni.us/rQUYtnB
Pyrex Quart Measuring Cup: geni.us/P3s7XpF
Pyrex Glass Storage Containers: geni.us/gR5JmI0
Kitchen Scale: geni.us/vXnZsI
Jeweler’s Scale (for smaller amounts): geni.us/j47WQkR
Deli Containers: geni.us/rJXoK
Anchor Glass Ramekins: geni.us/Jplij
Whisk: geni.us/D46KsN
John Boo’s Maple Cutting Board: geni.us/oFG5wbs
Wushtof Utility Knife: geni.us/UWaMXlL
Plastic Wrap: geni.us/sMSaI4
Meat Mallet: geni.us/dK9H
Induction Burner: geni.us/mOpIF
All-Clad nonstick pan: geni.us/vcsS5n
Fish Spatula: geni.us/3gbNddi
Vacuum Sealer: geni.us/SKwspz
Misono UX10 Chef's Knife: geni.us/0NB5
Induction Cooktop: geni.us/mOpIF
John Boos Work Table: geni.us/XZXk
Diamond Brand Kosher Salt: geni.us/PiO2h
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com

[@farmageddon]

Want to learn how to make Chick-fil-A's original chicken sandwich? Check out this video: kzbin.info/www/bejne/sJ3KnX1vorF6hbc

[@ab2tract]

Uncle Roger would be proud, i almost never see anyone include msg in home cooking.

[@CharTurner6928]

Jason, I've never had the spicy chicken sandwich either. Hopefully, that will change very soon 😋

[@VONonDemand]

Jason can you do chinese store fried chicken.

[@ElmobeatsCanelo]

@farmageddon Is msg an absolute must?

[@MichelleUS66]

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.)

[@internziko]

Loved that little "Dealer / Jeweler" joke.

[@chrisevans6471]

Made me laugh

[@whitearmchair]

Just tried this recipe at home and can confirm: this is very accurate to the restaurant taste and is truly delicious

[@robhulson]

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.

[@TheTld007]

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.

[@Chef_PC]

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.

[@KaldekBoch]

How quick - less than 5 seconds?

[@clashwithkeen]

How do you achieve this in a pressure cooker?

[@clashwithkeen]

@@Chef_PCI suspect this is where the perceived sweetness actually comes from

[@galaxycamerata]

@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.

[@armuk]

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

[@chrisevans6471]

I’ve made almost every recipe you’ve shared and can say I trust you 100%. Next recipe we need is raising canes tenders!

[@penuts17]

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.

[@farmageddon]

😇

[@penuts17]

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.

[@user-hu3in1zz9b]

@@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

[@gitarkin]

This man is a legend.

[@kyle4726]

Love the amount of research you put into each videos man. Thank you for your hard work

[@DiogenesTheCynic.]

I've been waiting for this video since the original one. Thanks!

[@turbokid99]

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!

[@One_for_the_Books]

Hard working research. Bringing great fast food recipes home to us, appreciate it Jason. I've used your recreated recipes (especially) the Chinese recipes. I've really learned many techniques from your vids, and enjoy your puns and humor. Keep up the invaluable enjoyable vids.

[@tanders4444]

Keeps hitting it out of the park, thank you!

[@wadebuff4465]

Thank you for another wonderful video. Appreciate the tips as they are very helpful.

[@KirkLove1]

The GOAT sandwich broken down by the GOAT guide. Thanks Jason!

[@lauramartin2267]

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!!

[@todddaniel6539]

YES! A new Farmer video!!! Great work Jason, your videos are fantastic!

[@farmageddon]

Thank you!

[@youareivan]

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.

[@ReubenPhi]

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!

[@farmageddon]

I'll check them out! Thanks for the recommendation!

[@metalmaniac2261]

Been wanting this recipe since I first found your channel. Well done brother well done and thank you!

[@danielsantiagourtado3430]

Always a good day with Your content man!😊😊😊❤❤

[@IzzyTheEditor]

Thanks again Jason!!

[@go4food19]

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.

[@farmageddon]

Thank you!

[@jony93]

This is what we've all been waiting for!

[@DemSpursBro]

Fantastic video, love the amount of effort you put in and how clear the info is. Keep it up fam!

[@lisamelting]

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.

[@PumpkinPails]

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.

[@farmageddon]

Thank you!

[@Chibiteratsu]

Most certainly the best cooking chanel I've found so far

[@farmageddon]

Thank you! I sincerely appreciate the support!

[@pamelaparsons9046]

I just love your videos. Your explanations are spot on. Keep doing what you’re doing. 😊

[@farmageddon]

Thank you, Pamela! I sincerely appreciate you!

[@StrobeHypnoticz]

You deserve wayyyy more subs my man. Discovered your channel tonight and I’m hooked. Incredible content. 🤝

[@mikesmith-bz4kv]

I love your videos, Jason! This is my favorite menu item from CFA, and tomorrow is Sunday, so thanks for sharing!

[@MrShtrudL]

Awesome!! As usual, comment for the algorithm, what did we do to deserve such a good cooking channel I don't know...

[@farmageddon]

Thank you!

[@jakematthews8238]

Absolutely incredible video !

[@GymWorkoutsF1]

tried the regular CFA recipe you posted last year, can't wait to try this as well!

[@mcdonamw]

Awesome. Been looking for this. Thx! Subbed.

[@julio1068]

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

[@ButcherWizard]

Great video. The level of detail is amazing. Keep it up!

[@farmageddon]

Thank you, brother! Great to see you!

[@chandratownsend3891]

Beautiful, thank you 😭❤

[@lisamelting]

The wait is finally over!!!

[@NoeItorious]

You kept your word! Big props! Also, thank you!

[@farmageddon]

Thanks for watching! I sincerely appreciate you!

[@Leisyt123]

I cant wait to try this! 👏🏽

[@ashabahn]

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!

[@molcs]

Looks delicious!

[@JustinSpencer-zt8xl]

this video was incredibly well done.

[@michaelsotomayor5001]

now that's how you make a video. This deserves all the views it can get.

[@angieroberts1]

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 ❤

[@farmageddon]

Thank you, Angie!

[@mymuse111]

Your chanel is simply the best! ❤

[@farmageddon]

Thank you!

[@vdinh143]

You are everything that is awesome about the internet

[@farmageddon]

Thank you. I sincerely appreciate you.

[@Tanyalake955]

Nice job Jason!

[@jayzay8895]

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.

[@Rkdah]

You’re the best ❤

[@babs_babs]

now i can finally try some chick-fil-a

[@luke125]

I love this channel

[@-RONNIE]

Thanks for another good breakdown video. It's always better to make your own food isn't it

[@forkandspoonie]

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.

[@igiveupfine]

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.

[@farmageddon]

That's interesting. I've never heard of just using milk powder to coat proteins. Sounds interesting!

[@MohammedAbdullah-ir9gn]

you're not just a cook youre a food scientist

[@Jiiu27]

Great video 👍🏻

[@sayuriyuushi9803]

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!

[@jbb8261]

Not only that, those losers are bringing back antibiotics in their chicken

[@brandonsclips7741]

Thanks my man

[@aaron74]

I don't go to CfA due to... reasons... but well before anyone knew it was the company it is, I went to one for the first time outside of Atlanta in a rush to get to the airport and just drive-thru CfA because it was nearest and convenient and I was hangry. With the waffle fries and ice-cold Coke and this savory salty/sour chicken sandwich, it was delectable. Never had such a delicious chicken sandwich anywhere. So your first video had me wanting to make one. But now this second one has really made it sort of an emergency! Also you took my fear of frying--I made the crab rangoon, with those ultra-thin Twin Marquis wonton wrappers. Turned out great!

[@farmageddon]

Nice! Yeah, deep-frying isn't anything to fear. Although it is kind of irritating for clean up. Nice to see you again, Aaron!

[@samsonevickis]

Another solid banger.

[@bigtupa5613]

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

[@farmageddon]

Thank you for this info!

[@tonystrades8007]

Now I need the grilled version of this 😋

[@farmageddon]

I'll definitely do this one in the future. The grilled version is where the pickle juice rumor started too. They use a vinegar-based brine for the grilled chicken.

[@tonystrades8007]

Thanks looking forward for it

[@ChrisBakerDrummer]

You're the second coming of Todd Wilbur. I greatly appreciate your research and spot-on videos/recipes. Amazing!

[@AtariZeroTV]

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.

[@farmageddon]

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.

[@Pho]

Congrats on 300k brother 🎉 How good is the blue 3M tape for labelling food!

[@farmageddon]

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.

[@DianeC.]

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!!!...🦋

[@Handyman1911]

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!😎🇺🇸

[@akiraslev4917]

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. 😊

[@hung14nguyen]

hats off to you sir!

[@Leisyt123]

Thank You!

[@strudel4687]

Thanks!

[@farmageddon]

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!

[@sailingbluemarlin3095]

I Want to learn how to make lemon chicken can you make it one day? I love your video you are the Best

[@d.j.rproductions]

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 🙏💜

[@Teriyakioxo]

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?

[@farmageddon]

For sure! I definitely plan on doing the spare ribs in the future!

[@Teriyakioxo]

@@farmageddonyou are amazing!

[@bOOmbOOmProd]

Really appreciate this. I'll report back the results haha

[@bobnewkirk7003]

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.

[@farmageddon]

Great tips! Thank you!

[@domonicgarcia]

This guy is a real one

[@amaurytorre8321]

Absolutely loved this video , plz make a video of the Popeye Cajun spice ...

[@farmageddon]

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.

[@coplock6689]

Great video

[@lisaboban]

I believe you!!

[@troy6168]

You are my hero

[@kona5853]

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.

[@biviter]

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.

[@JYZProductions]

i can't wait for the popeyes chicken version of this in the near future. However some suggestions would be Kung Pao Chicken and a good chicken ball recipe with sweet and sour sauce similar to takeouts. Keep up the good work.

[@samgrant83]

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.

[@farmageddon]

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.

[@iamjenniferfarmer]

We need the Chick-fil-A sauce recipe!

[@YelmurcW]

Love to see you try to recreate Chili's Original Chicken Crispers since they no longer make them.

[@blatinoboi426]

2:47 He put the spicy brine in the refrigerator like a boss after making that bold statement.

[@iamjenniferfarmer]

WOW "if it ain't a dill pickle, it ain't a real pickle." Did dad write that one for you?! 😂 😂 😂 😂

[@Denisobninsk]

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 :)

[@XT873]

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.

[@mungbean345]

Thanks; I was going to point out the same thing if no one else had. :)

[@farmageddon]

This is useful information! Thank you!

[@baribor]

"This dealer... I mean, jeweler scale." 😂😂

[@TGal03]

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.

[@Dadtheimpaler]

Any options for getting as close as possible to this without a deep fryer?

[@smgdroid]

I have a question about freezing. If you are going to vacuum seal and freeze after brining, how does that affect brining time? The same 8-12 hours in the brine, then remove, seal and freeze?? Thanks. Fantastic videos.

[@farmageddon]

Yeah, that's right. Brine the filets for the 8-12 hours. Remove from brine, dry off, vacuum seal, then freeze.

[@joyvictorious777]

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!!

[@farmageddon]

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 KZbin 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!

[@joyvictorious777]

@@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!

[@clashwithkeen]

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.

[@farmageddon]

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!