Well, what are you going to do with all of those pickles, especially since they’re going to dry up?
Eat them first. 
Keep in mind that Chick-fil-A fries their chicken in a pressure cooker. It’s hard to duplicate at home.
I do know there is a tiny bit of sugar in the crunchy coating. Helps with browning.
I was wondering about that. (See post #13.) What is the difference that pressure cooking makes, as opposed to skillet frying?
Me too…though I may construct variants designed to sound more badass/sinister, depending on the situation. 
Just salt, no pepper?
IIRC their chicken is spicy. And by “spicy” I mean “sometimes ZipperJJ finds ketchup spicy.” You need some black pepper at least, and I’m sure some more seasoning.
A big part of pickling is the salt. Furthermore, lot’s of chicken is made more flavorful and succulent by soaking it in a flavored salt brine. Therefore, I’m going to conjecture that although pickle juice is extremely vinegary, it may be the salt doing more work on Chick Fil A chicken than the vinegar. After all, if you let the vinegar do too much work it would denature the proteins in the chicken and you’d have a disgusting raw chicken ceviche.
KFC and other places do this too, some call it “broasting” which sounds to me like what happens at a Frat guy’s wedding.
The pressure forces um, stuff to do other stuff, and then it’s juicy. You may even see these devices at your local grocery if they cook food there. Some looks like a submarine hatch on top of a fryer. Look here.
I’ve enjoyed several Chick-Fil-A sandwiches, but only because they were delivered to my work, and then covered in mayo. Once a fatty lubricant is introduced to your food, all bet are off IMO.
That’s one of the most disgusting things I’ve ever read here, and that’s really saying something.
Exactly. It’s peanut oil and sugar in the breading.
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Wow. New interwebs crush. She’s like if Phoebe could cook.
You are seriously funny, (from this and other posts.) Thank you!
My MIL makes fine fried chicken, and she always double-fries it (initial fry to golden, let it drain, second fry). I wonder if that second fry makes the coating crisp?
She’s cute, but annoying as fuck!
I also hated their food long before learning about the nutjobbery. I don’t remember a pickely taste. But the texture, and appearance made me think it was boiled, then grilled briefly to create the grill marks.
Now I know why my sister always had an allergic reaction at Chick-Fil-A.
Grill marks? Who goes to Chick-Fil-A for their grilled chicken?
It’s been awhile, but from what I remember is that the chicken had a brined texture to it: soft and juicy, but a bit mushy. I don’t remember much of a pickle taste to the chicken itself, just from the pickles. Overall, I thought it was a damned good chicken sandwich, although a little softer than I like my chicken.
Thanks! Most of my attempts at humor here seem to go over like the crazy guy who screams at his garden every morning. Nice to know that someone got a chuckle or two out of my ramblings.
Up talking with verbal fry. Oh well, at least she uses complete sentences.
Chick-Fil-A makes a darn good sammich!
My local Kroger Deli makes a good fake.