I've almost got the Chic-Fil-A recipe down pat. Marinating in Dill Pickle Juice, some sugar, spices, etc... Taste just like Chick-Fil-A except that the breading (I don't know if breading is the proper term, I'm referring to the crust. What is the proper terminology?) is off just a little bit.
Mine isn't thick enough, Chick-Fil-A has that breading that is thick, and almost crumbly.
How do you recommend I accomplish this crust? Right now, I coat the chicken in flour, than dip it into egg/milk, than back into flour and fry.
Doesn't seem to be working?
Does the chick-fil-a pressure cooker some how cause the crust to blow up and thicken?