Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Classic Chicken Nuggets
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Whether you're a pickle person or not, the pickle juice brine has a way of giving your nuggets a little extra saltiness. It kind of breaks the chicken down and makes them extra tender. Really good if you haven't tried it.
Classic Chicken Nuggets
- 2 pounds boneless skinless chicken breasts (cut into 2-inch pieces)
- 1 cup dill pickle juice
- 1 cup whole milk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Peanut oil for frying
- Place chicken pieces in a bowl and cover with pickle juice. Refrigerate for at least 30 minutes or up to 4 hours.
- In a shallow bowl, whisk together milk and egg. In another shallow bowl, combine flour, powdered sugar, paprika, garlic powder, salt, and pepper.
- Heat 2 inches of peanut oil in a large heavy-bottomed pot to 350°F.
- Drain chicken from pickle juice and pat dry. Dip each piece in the milk mixture, then dredge in the flour mixture, pressing to adhere.
- Fry nuggets in batches for 4-5 minutes, turning once, until golden brown and cooked through (internal temperature of 165°F).
- Remove to a paper towel-lined plate and let rest for 2 minutes before serving.
Iconic Chicken Sandwich
Of course, Chick-fil-A basically invented the chicken sandwich, so one of the keys here is to butterfly the chicken breast so it cooks evenly and has the right thickness. You definitely want to get your oil to 350. If it's too hot, the breading burns before the inside is cooked, so that's the sweet spot to get your chicken done, nice and crunchy, with that Chick-fil-A flavor.
Iconic Chicken Sandwich
- 4 boneless skinless chicken breasts (butterflied to even thickness)
- 2 cups dill pickle juice
- 1 cup whole milk
- 1 large egg beaten
- 1 1/2 cups all-purpose flour
- 3 tablespoons powdered sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- Peanut oil for frying
- 4 hamburger buns
- 2 tablespoons butter softened
- Dill pickle chips for serving
- Place butterflied chicken breasts in a large zip-top bag with pickle juice. Refrigerate for at least 2 hours or overnight.
- In a shallow bowl, whisk together milk and egg. In another bowl, combine flour, powdered sugar, paprika, garlic powder, cayenne, salt, and black pepper.
- Heat 1 inch of peanut oil in a large cast-iron skillet to 350°F. Butter the buns and toast them in a separate pan until golden.
- Remove chicken from brine and pat completely dry. Dip each breast in milk mixture, then dredge thoroughly in flour mixture, pressing firmly.
- Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Don’t overcrowd the pan.
- Drain on a wire rack for 2 minutes, then assemble sandwiches with toasted buns and pickle chips.
Signature Chick-fil-A Sauce
What's chicken without something to dip it in? That tangy, sweet, smoky Chick-fil-A sauce is definitely something you can make at home, and it's probably even a little better for you to boot.
Signature Chick-fil-A Sauce
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/4 cup barbecue sauce (smoky style works best)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- In a medium bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, and honey until smooth and well combined.
- Add barbecue sauce and lemon juice, whisking until the mixture is uniform in color with no streaks.
- Stir in garlic powder and smoked paprika, mixing thoroughly to incorporate all spices.
- Transfer to an airtight container or squeeze bottle and refrigerate for at least 30 minutes before serving to allow flavors to meld. Store in refrigerator for up to 2 weeks.
Sweet Polynesian Sauce
Personally, I'm a big fan of the Polynesian sauce. I like the little bit of sweetness it brings and that overall Polynesian flavor. Again, it's really easy to make, and something you can keep in the fridge for leftovers.
Sweet Polynesian Sauce
- 1/2 cup sugar
- 1/3 cup white vinegar
- 1/3 cup pineapple juice
- 2 tablespoons light corn syrup
- 1 tablespoon molasses
- 1 tablespoon soy sauce
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 tablespoons water
- In a medium saucepan, combine sugar, white vinegar, pineapple juice, corn syrup, molasses, soy sauce, ground ginger, and garlic powder.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
- In a small bowl, whisk together cornstarch and water until smooth to create a slurry.
- Once the sauce is boiling, reduce heat to medium-low and slowly stir in the cornstarch slurry.
- Continue cooking and stirring for 2-3 minutes until the sauce thickens to a syrupy consistency.
- Remove from heat and let cool to room temperature, then transfer to an airtight container and refrigerate until ready to serve.
Tangy Honey Mustard Sauce
Chick-fil-A's honey mustard can be a little divisive. I've always liked Ken's honey mustard from the grocery store, but some people in my family love the tanginess you get at Chick-fil-A. If that's you, definitely give this one a try, and the bonus is you can use it as a salad dressing too.
Tangy Honey Mustard Sauce
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons yellow mustard
- 3 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon smoked paprika
- Pinch of salt
- In a medium mixing bowl, combine mayonnaise, Dijon mustard, and yellow mustard, whisking until smooth and well blended.
- Add honey, lemon juice, garlic powder, smoked paprika, and salt to the bowl.
- Whisk all ingredients together vigorously until the sauce is creamy and uniform in color with no streaks remaining.
- Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Stir well before using and store in the refrigerator for up to one week.
Grilled Cool Wrap
Get some grill marks on your chicken. It's really important to get that charred flavor, just like you get at Chick-fil-A. Plus you get a little more flexibility here if you want to add anything to it. And if you're grilling the flatbread, just be careful not to overdo it so it doesn't get too brittle to fold up and wrap.
Grilled Cool Wrap
- 1 pound boneless skinless chicken breasts
- 1/2 cup dill pickle juice
- 4 flatbread wraps or large flour tortillas
- 2 cups shredded romaine lettuce
- 1 cup shredded Monterey Jack and cheddar cheese blend
- 1 cup diced tomatoes
- 1/2 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/2 cup Tangy Honey Mustard Sauce or ranch dressing
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Place chicken breasts in a shallow dish or zip-top bag and pour pickle juice over them, ensuring they are fully submerged. Refrigerate for at least 2 hours or up to overnight.
- Remove chicken from pickle juice and pat dry with paper towels. Season both sides with salt and black pepper, then brush with olive oil.
- Heat a grill or grill pan over medium-high heat and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F and chicken has nice grill marks. Let rest for 5 minutes, then slice into strips.
- While chicken rests, lightly warm the flatbreads on the grill or in a dry skillet for about 30 seconds per side until pliable.
- To assemble each wrap, lay a flatbread flat and layer with shredded lettuce, cheese blend, tomatoes, red cabbage, and carrots down the center.
- Top with sliced grilled chicken and drizzle with honey mustard sauce or ranch dressing.
- Fold in the sides of the flatbread and roll tightly from bottom to top, tucking in the filling as you go. Slice in half diagonally and serve immediately.
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PART 1 – NARRATIVE HTML:
Chicken Salad Sandwich
Everybody's got their own version of chicken salad, and I'm a big fan of Chick-fil-A's. I love the celery, apple, and lemon juice combo, and the texture, but when you make it homemade there's just something about it that tastes extra special. It's perfect for a busy week. Save it for a few days, eat it with crackers, or throw it on bread. Such a versatile thing to take with you, and I especially love making it in the summer.
Chicken Salad Sandwich
- 3 cups cooked chicken breast (finely chopped)
- 1/2 cup mayonnaise
- 1/2 cup finely diced celery
- 1/2 cup finely diced Granny Smith apple
- 2 tablespoons sweet pickle relish
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices wheat bread
- Lettuce leaves for serving
- In a large mixing bowl, combine the finely chopped chicken breast with mayonnaise, stirring until evenly coated.
- Add the diced celery, diced apple, sweet pickle relish, and lemon juice to the chicken mixture and stir until well combined.
- Season with salt and black pepper, then taste and adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour to allow flavors to meld together.
- When ready to serve, place lettuce leaves on 4 slices of bread, top with chicken salad, and cover with remaining bread slices.
- Cut sandwiches in half and serve immediately or wrap tightly for packed lunches.
Superfood Kale Salad
I don't even like kale, but Chick-fil-A's kale salad is so good. The dressing gives it a little tanginess, and that kale flavor I don't particularly love kind of goes away. Being able to make it at home makes it really easy to up your kale intake.
Superfood Kale Salad
- 6 cups chopped kale (stems removed)
- 1/3 cup dried cherries
- 1/3 cup sliced almonds (toasted)
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until well combined.
- Place chopped kale in a large bowl and drizzle with about half of the dressing.
- Using clean hands, massage the kale for 2-3 minutes until it becomes darker in color and softer in texture.
- Add the dried cherries, toasted almonds, and crumbled feta cheese to the massaged kale.
- Drizzle with remaining dressing and toss everything together until evenly coated.
- Serve immediately or refrigerate for up to 2 days for meal prep.
Fresh Market Salad
We use granola instead of croutons on this one. With the apples, blueberries, and blue cheese, you get a little sweetness and some tang, and the granola adds some crunch. You can also swap the blue cheese for feta if you'd like. If you're not a big blue cheese fan, or it's a little too tangy for you, feta is more subtle. It's worth giving a shot, so feel free to make it your own.
Fresh Market Salad
- 8 cups chopped romaine lettuce
- 1 cup fresh blueberries
- 1 large Granny Smith apple (thinly sliced)
- 1/2 cup crumbled blue cheese
- 1/2 cup granola
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- In a small jar or bowl, combine apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper, then whisk or shake vigorously until emulsified.
- Place chopped romaine lettuce in a large salad bowl as the base.
- Top the lettuce with fresh blueberries, sliced apple, and crumbled blue cheese, distributing evenly.
- Drizzle the apple cider vinaigrette over the salad according to your preference.
- Sprinkle granola over the top just before serving to maintain crunchiness.
- Toss gently to combine and serve immediately for best texture.
Hearty Tortilla Soup
Tortilla soup is amazing for winter nights. Depending on how spicy you like it, you can adjust the jalapeno. If you want it more kid-friendly, you can tone it down so there's basically no heat at all. One thing I've noticed is that you can make it on a Saturday if you're planning to eat it on Sunday. When it sits overnight in the fridge, the flavors tend to meld together really well, and we all know soup tastes better on the second day.
Hearty Tortilla Soup
- 1 pound boneless (skinless chicken breasts)
- 1 can (14.5 oz fire-roasted diced tomatoes)
- 1 can (15 oz black beans, drained and rinsed)
- 1 can (15 oz navy beans, drained and rinsed)
- 3 cups chicken broth
- 1 cup frozen corn kernels
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 jalapeño pepper (seeded and minced)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Tortilla strips (shredded cheese, avocado, and sour cream for serving)
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and jalapeño, cooking for another minute until fragrant.
- Stir in chili powder, cumin, and smoked paprika, then add the chicken breasts, fire-roasted tomatoes, both types of beans, corn, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is cooked through and tender.
- Remove chicken from the pot and shred it with two forks, then return it to the soup.
- Season with salt and pepper to taste, and simmer for an additional 5 minutes.
- Serve hot, topped with crispy tortilla strips, shredded cheese, diced avocado, and a dollop of sour cream.
Creamy Frosted Lemonade
The frosted lemonade is one of the most genius things Chick-fil-A has ever come up with. It's pretty simple, soft serve ice cream with their fresh lemonade, and it gives you that swirled creamsicle texture. The ice cream consistency is really important here. It won't be exactly like having a soft serve machine at home, but you definitely get that creamsicle taste that gets the job done, a close enough copycat for when you can't get out to Chick-fil-A.
Creamy Frosted Lemonade
- 1 cup premium lemonade (chilled)
- 1 1/2 cups vanilla soft-serve ice cream or vanilla ice cream (slightly softened)
- 1/4 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon granulated sugar
- Ice cubes (optional, for extra thickness)
- Lemon slices for garnish
- In a blender, combine the chilled lemonade, softened vanilla ice cream, and whole milk.
- Add fresh lemon juice and granulated sugar to the blender.
- Blend on medium speed for 30-45 seconds until smooth and creamy, with a soft-serve consistency.
- If you prefer a thicker texture, add a few ice cubes and blend for an additional 15 seconds.
- Pour into tall glasses and garnish with lemon slices.
- Serve immediately with a straw and enjoy while cold and creamy.
Chocolate Chunk Cookies
I always love the chocolate cookies at Chick-fil-A because I'm a huge chocolate fan. They get a little gooey in the center but still manage a crispy edge, with plenty of chocolate. What you want to do is slightly underbake them and let them finish on the pan. That's going to give you the gooey center and crispy edge we talked about. And don't skimp on the chocolate if you really want these to go to the next level.
Chocolate Chunk Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (softened to room temperature)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chunks
- 1/2 cup milk chocolate chunks
- Flaky sea salt for sprinkling (optional)
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt, then set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Fold in the semi-sweet and milk chocolate chunks with a spatula until evenly distributed.
- Scoop dough into 2-tablespoon portions and place them 2 inches apart on prepared baking sheets.
- Bake for 11-13 minutes until edges are golden but centers still look slightly underdone.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Sprinkle with flaky sea salt if desired while still warm, and enjoy.
