McDonald's Southern-Style Chicken
 

Has this promotion been going on all over the country? I tried them, and they're exactly like Chik-Fil-A. I don't know anyone who has tried them who doesn't like them.

But today, we stopped at Micky D's and... no chicken. No reasonable answer why they didn't have them, either. My friend remembered that Arby's was trying the same thing, and no "southern style" chicken there, either.

Is there some sort of lawsuit or cease and desist order from Chik-Fil-A? I love CFA, but some Sundays are just MADE for chicken!

LOL. Sorry, honeychile, but I just can't help laughing at the idea of Chik-Fil-A being "Southern-style" fried chicken. I mean, I know it's a Georgia-based chain, but when I think fried chicken, I don't think Chik-Fil-A. I mean, guess their chicken is fried, but isn't "fried chicken."

I think maybe some McD's around here have had some chicken (beyond McNuggets or Selects) -- they were making a big deal about chicken biscuits for breakfast not long ago. But I haven't tried them, though.

McD's southern-style chicken is similar to CFA, but really just a tastier version of the McChicken. however if i was to choose between CFA and SS from McD, guess which im going for.

and yes, we just got southern-style up here a couple months ago. if it went away, i wouldn't cry a river over it.

McDonald's has regional menus, and also tests menu items at certain locations. So if you see the Southern Style Chicken sandwich/biscuit at some locations and not others, that's probably why. Only some of the locations up here have espresso right now. I very highly doubt it has anything to do with Chik fil a, which is just a regional fast food joint. Restaurants have the same menu items all the time. In McDonald's case, I think they just chose the words "Southern Style" because everyone knows "fried" is a bad word.

That's the chicken! There's been a huge ad campaign going on about them here.

And truly, it's not "fried chicken", if for nothing else, it's boneless. I'm afraid to admit this, but after cooking most of my life, I am still trying to get fried chicken right! *hangs head* Maybe this summer...

Being from California, I have no idea what Chik-Fil-A is. However, I really like the Southern style chicken. The bun still blows cuz hey, it's McDonald's. But the chicken was really juicy and it got everywhere. Ah! I was super excited that I got a coupon for a free sandwich with my Mervyn's bill. Yes!

random hijack
I also got a coupon mailed to my house for a free sandwich. one for the breakfast one on a biscuit and the lunch one on a bun. now my family calls me McFatty because i get fast food coupons in the mail addressed to me. They said it would be one thing if it came to "Resident of [tld221's address]" but the fact that it came to "tld221 at tld221's address" was the deciding factor.

I actually dont know HOW i got the coupons. I never signed up for it. Or maybe i did, inadvertantly through some website or by filling some random questionnaire.

They have it in SoFla. The bun is a bit too buttery, the chicken tastes decent, I would not compare it to Chik-Fil-A because I hate anything fried at Chik-Fil-A (the seasonings turn me off and reminds me of a hot dog which I hate). The grilled stuff at CFA is okay for me though.

What I don't get is why a buttered bun and some pickles on a juicy piece of chicken constitutes a "southern" style. I guess it's just the style of the chicken more or less. They really could have put some sauce on it or something. If KFC was making this it'd taste a bit better.

A much tastier version of the McChicken, but it's not even close to Chick-Fil-A. My chicken loving son tried it and hated it so much he used his own money :D to go up and buy a McChicken instead.

Just looking at the McDonald's ad I knew there was nothing southern about that fried chicken. Then again, I cannot think of any chain restaurant I have ever been to that could even come close to homemade. Fried chicken is one thing I almost never order out.

Real southern fried chicken (at least how I was taught to make it) is soaked in eggs and buttermilk, then rolled in flour with salt and pepper and then fried in fat until it is so dark brown is is about to turn black and has a thick crust that snaps when you pinch it.

Gravy made with the drippings is what most seem to prefer for boneless chicken tenders, but personally I like to dunk them in homemade blue cheese dressing.

I dunno. I do love Bojangles.

yeah, when i was in NC earlier this year (february?) they had the Southern-style chic on the menu. i ordered it ONLY b/c it was sunday and CFA was closed! Now in MD, i believe the same items just came on the menu about a month ago. however, it is NOT the same as CFA... i can definitely taste a difference...

and as far as "homemade" fried chicken i'd say popeyes or even cracker barrel gets it about as close to right as im gonna get.

Eggs and buttermilk? I've soaked it in buttermilk, drained it, then fried it, but never tried it with egg. My mother can get a good "scald" on it, but for some reason, I still struggle. Sometimes I think it's because I know she'll make it, since I can't! ;)

PS: Cast iron fryer?

I've noticed that if I try it with egg, it seems to come out more batter-y. :o
Just soaking it in buttermilk and then adding spices and rolling it in flour seems to do the trick for me.

I'm looking for a good cast iron skillet but the skillets offered in the Amish stores appear to be a bit pricey. :(

The breakfast biscuit is nothing to write home about. It's dry and pretty bland.

The lunch/dinner sandwich isn't all that bad.

LOL why did i just make this from lunch? it was quite tasty. thanks for the inspiration.

Lodge makes excellent cast iron pots, skillets and dutch ovens. They even make a chicken fryer. All of their products are excellent and last forever if treated correctly and you can find them pretty much anywhere from gourmet stores to Wal-Mart.

http://www.lodgemfg.com/

Eh, it's not bad but nothing to write home about. It'd be better with cheese.

sure... at BK. ;)

I've never had a problem making a special order at McDs. I usually request no onion, extra pickles, and my BF always orders mayo on all his burgers.

hmm. how bout that.

They'll put cheese on it, and happily charge you extra for it. See what I get for a child who loves chicken topped with american process cheese! :rolleyes:

I wonder why some places charge extra for special orders and some don't?

I tried the McD's...was pleased, but it wasn't Chik-Fil-A good though...

agreed!

No pickles or onions here. My son always wants a plain cheeseburger -- no onions, pickles or even ketchup. Every now and then they take him a little too literally and leave off the cheese as well. :rolleyes:
I don't even like the waffle fries. Everything at Chik-Fil-A tastes the same -- bland.

I just tried this sandwich today and im in LOVE! i think i might actually like it better than CFA

KFC does make one, it is called the Colonel's Cravin Filet Sandwich, although it still doesnt compare to CFA

OMG!

Not sure if this thread will contineu, but...

I was gonna say that -- honeychile, I agree with you 99% of the time, BUT

NO WAY is McDonald's chicken as good as Chick-fil-A -- Come on Chick-fil-A uses peanut oil!

::::::::shaking head:::::::::

Oh jeez...

Mods, can someone pretty please remove Mr. Hell and his buddies' posts?


Somehow I don't think the Man train pics belong in the McDonald's Chicken Sandwich thread.

Actually, I fry chicken in a big old Circulon frying pan that was part of the stash of essentials Mom packed me off to college with as a freshman. It is very heavy, but not sure if it is iron or not.

That pan has seen a good 15 years of use and is perfectly cured at this point. Having a well-used cured frying pan makes a big difference. When I got all new pots and pans last year, I kept the old frying pans and only got 1 new one.

What I do is blend 2 eggs into about 2 cups of buttermilk and then soak the chicken (usually I make chicken tenders) for a bit in the fridge. Then I heat vegetable oil in the pan on med-high heat- maybe 1/4 in deep for tenders and 1/2 inch for pieces. When I roll the chicken in the flour mix, I don't even both draining off the milk. So you have to roll each piece by hand to be sure the outer coating of flour is dry. If you shake them in a baggie with flour or do not get lots of flour on there, the crust will stay gooey and soft when you cook the chicken.

The first batch cooking on the first side will always take the longest- even with the oil preheated for a couple of minutes. And I just let them go until they are very dark brown and then flip them. The chicken will cook most of the way on the first side, and the second side will go faster and really be more about getting the crust crispy.

One pan can do about 3 batches at which point there is too much loose flour and batter mixed with the oil that starts to blacken and will make additional batches more soft and doughey while never getting a good browning throughout.

So if you are making more than 3 panfuls- after the 3rd pan just quickly scrape the old oil and other stuff into a cup, put the pan back on the stove and add more oil. It will heat up again pretty fast.

For draining, I put the pieces on paper towels and do not stack them. Once they have drained a bit and cooled down some- then they will be good and crispy.

Final note- if you, like me, enjoy fried chicken cold as well, put leftovers in the fridge uncovered. You can stack the pieces at that point, but don't put a lid on the container. Or if you must seal them, do it in aluminum foil and do not stack the pieces. Then they can go in the fridge for 3-4 days and keep that crispiness.

But it was Sunday! No Chik-Fil-A on Sunday! I was going for the next best thing! *hangs head*

Thank you! I'll try your method this weekend!

On the day they had the "free" sandwiches with the purchase of a drink, I tried the breakfast sandwich and it was only OK. It tastes a lot like the Chik-fil-A biscuit, but not quite there. I HATED the lunch/dinner sandwich because it was too soggy. If I am going to have a chicken sandwich, it better be grilled or "fried hard"!

More artery clogging food. McDonalds, Arby's, KFC, BK, ect ect. clogs up the digestive tract too. A clogged digestive tract with Mickie Ds, Arby's, KFC, and BK left over fecal matter causes slow brain activity.:rolleyes:

lol lol lol Who is she?

You and me both. I avoid it like biohazardous waste.:p

Hmmmm...should I train wreck this thread by describing how the digestive system has a hard time breaking down large molecules of Taco Hell into smaller molecules?

lol lol. nah, I'll be nice.:D

:rolleyes: