The Way Chick-Fil-A's Nuggets Are Cooked Makes All The Difference
The lines of vehicles that wrap around Chick-fil-A restaurants from open to close aren't there by accident: The fast-food chain specializes in making chicken. While fans may focus on ingredients when trying to replicate that craveable balance at home, the secret goes beyond the recipe — it actually involves a bit of science.
A recent Reddit post showed a box of tiny, baldish, pale-looking Chick-fil-A nuggets, with the OP suggesting that the chain has been slipping in quality. Responses ran the gamut from defending Chick-fil-A to dogpiling on the establishment with snarky remarks. However, the most insightful comments were from people claiming to be employees. These folks offered potential explanations for the questionable appearance of the nuggets, confirming that the cooking process is just as important as the ingredients. One individual who said they work at Chick-fil-A stated that if you don't seal the fryers, the nuggets end up looking like those in the Reddit photo.
The not-so-secret secret is that Chick-fil-A doesn't fry up its chicken like every other fast food establishment. Instead, commenters stated that Chick-fil-A pressure cooks its chicken to get that robust flavor and tantalizing texture. And it's not a lie. The company is very open about how it cooks its chicken, stating, "We pressure cook the chicken in 100%, fully refined peanut oil for a juicy flavor."
Why pressure cooking makes such a difference
There are two ways to fry food. The first is by using an open fryer. If you have ever watched staff members cook up your fries at Five Guys, you have seen how open frying works. A basket of food is lowered into the deep fryer, removed, and drained. While this is an excellent way to produce crispy food, it lacks a few benefits that a pressure fryer provides.
A pressure fryer, on the other hand, uses a sealable lid to create a temporarily closed system. In order to achieve the desired results, you need to latch the lid and tighten it down so no air can escape. This is what lets you cook under pressure. One benefit of pressure frying is that you can cook at a higher temperature. This means that less of the moisture inside the food will evaporate, and the result is a dish that is crispy on the outside but juicy on the inside. The faster cooking time also helps to seal in flavor, which helps fast food chains create a signature taste that stays consistent across locations. Fans owe it to pressure frying, then, for the trademark flavor of Chick-fil-A chicken.