Chick-Fil-A’s Secret Ingredient Isn’t Pickled Juice, It’s Monosodium Glutamate

Fast food recipes are popular for many reasons. Some people get the thrill of creating an illusory taste profile, some find it a little more rewarding, and – in the case of Chick-fil-A – some people don’t like their money being donated to homophobic organizations .

But whatever your reasons, the do-it-yourself approach to the (un) famous chicken web is not a new strategy. There are tons of recipes out there claiming to have cracked the Chick-fil-A code, although most of them claim the secret lies in salty, sour brine. I don’t know where or how this rumor came about, but if you look at the ingredient list , it doesn’t seem to be based on reality. I last checked that vinegar is the main ingredient in the pickle brine, and aside from the real pickles that appear on the sandwich, the only place you’ll find vinegar (in very small amounts) is in a bun. But do you know which ingredient will be the most prominent in both chicken seasoning and coating? Monosodium glutamate .

The presence of MSG should not come as a surprise; it tastes good and is much easier to work with than brine, which, in my experience , simply gives the meat a pickle flavor. Aside from monosodium glutamate, salt and sugar (both table and powdered) play an important role in the recipe, which is also not shocking at all, as these are very common ingredients that food companies use to make their products irresistible.

But all three are pretty cheap and easy to buy for home use, which means there’s no reason you can’t make your own Chick-fil-A style monosodium glutamate nuggets in the comfort of your own hospitable, tolerant home. … I actually think these chunks are more crunchy and flavorful than their fast food counterparts, and I can eat them whenever I want, even on Sunday.

You probably don’t have a deep fryer (another element of the Chick-fil-A process), but that’s okay. I have found that after a little brine and a little deep-frying, these are gorgeously golden nuggets, crispy on the outside and juicy and flavorful on the inside. (If you prefer a sandwich, follow the same instructions, double the brine time and fry the fillets until it reaches an internal temperature of 150 ℉.) To make your own tender heated umami bites, you will need:

Chicken (yes):

• 450 grams of skinless, boneless chicken breast, cut into small pieces

For dry brine:

• 3 tablespoons fine sea salt
• 1 tablespoon monosodium glutamate
• 1 tablespoon white sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

For milk wash:

• 1 egg
• 1 tablespoon whole milk

For frying:

• 1 cup all-purpose flour
• 1/4 cup caster sugar
• 1 tablespoon fine sea salt
• 2 1/2 teaspoons monosodium glutamate
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Refined peanut or vegetable oil

For dipping:

• 2 tablespoons honey barbecue sauce
• 1 tablespoon yellow mustard
• 1 tablespoon mayonnaise
• 1/4 teaspoon garlic powder

Combine all the brine ingredients in one bowl using a whisk. Sprinkle the nuggets with one tablespoon and one teaspoon (which is four teaspoons) of the seasoning, stir to make sure they are evenly coated, and let sit on a wire rack over a plate for 15 minutes. While the nuggets are sprinkling, combine the egg wash and frosting and set the battering station.

After 15 minutes, wipe off excess moisture from the chicken, then dip the nuggets in milk and egg wash solution before tossing them into the flour mixture. Pour enough oil into a Dutch oven (or some other high-sided roasting dish) so that it rises about three inches, but remains three inches or so, until it reaches the top of the pot. (This will prevent the oil from spreading out when you add the nuggets.) Heat the oil to 370 ℉ and while you wait for it to heat up, toss the nuggets into the flour mixture again.

Once the butter has reached the set temperature, toss the pieces into the flour again, then gently dip them into the hot oil, working in portions if necessary. Let them simmer for 3-5 minutes, until golden brown. Use a slotted spoon or spider to catch them and let them cool on paper towels. Blend the last four ingredients to make a dipping sauce, sauté or bake some frozen waffles, and enjoy delicious chicken nuggets, preferably with lemonade or dietary Dr. Pepper.