I was skeptical. Chik fil A has a pretty distinct flavor compared to other fried chicken chains, but this recipe nails it. For being so simple, the breading is bursting with flavor.
It's important to cut the chicken into the tiny bites like the restaurant does, or the texture of boneless chicken breast falls short of your typical bone-in mix of light and dark meat fried chicken.
I also brined the chicken in pickle juice for about an hour before I put it in the milk and egg mixture, and I used peanut oil (because canola tastes like plastic), but this breading is solid.
