Copycat Chick Fil A Hash Brown Scramble Burrito Recipes

COPYCAT CHICK-FIL-A HASH BROWN SCRAMBLE BURRITO

Steps:

• Hash Browns:.
• Follow package directions to prepare tater tots for 4 people. Set cooked hash browns aside.
• Heat oven to 350 degrees F Line a baking sheet with paper towels.
• Wet mixture:.
• In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat over medium-high, to 325 degrees F While oil heats, in a medium bowl, whisk together dry ingredients.
• Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dry Mixture:.
• Dredge chicken pieces in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside.
• Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
• Scrambled Eggs:.
• In a medium bowl, whisk together eggs, milk, and salt, until pale in color and frothy. Generously spray a small rimmed baking sheet (9'x13'). Pour egg mixture into the prepared baking sheet. Sprinkle with cheese. Cook until slightly wobbly, but set in the center, about 6 to 8 minutes, rotating pan halfway through. Cover with cutting board for 4 minutes or until egg is set, but still tender. Using a wooden spoon gently toss eggs until lightly scrambled.
• Slice chicken into 1/2- inch strips. Evenly divide the hash browns, scrambled eggs, and chicken among the tortillas.
• One at a time, fold the bottom edge of each tortilla up and over the filling, fold in each side edge to form an open pocket, then fold down that edge. Serve Hash Brown Scramble burritos with jalapeno salsa on the side.

COPYCAT CHICK-FIL-A WAFFLE FRIES

Steps:

• Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 320 degree F.
• Fill a large bowl with cold water. While oil heats, cut potatoes. Using a mandoline fitted with the "waffle" or "crinkle" attachment slice each potato 1/2 inch thick; rotating the potato 90 degrees after each slice to form the waffle pattern. Place slices in water as they're cut. Rinse potato slices with cold water to remove excess starch. Use paper towels dry potatoes thoroughly. Line two baking sheets with dry paper towels. Working in batches, fry potatoes until they are still pale in color and beginning to soften, about 5 minutes a batch, transfer fried potatoes to towel-lined baking sheets.
• Over high, heat oil up to 375 degree F Working in batches, Re-fry potatoes until they are crisp and golden brown, about 2 to 3 minutes. Transfer to towel-lined baking sheets, season with salt. Serve hot.

COPYCAT CHICK-FIL-A HASH BROWN SCRAMBLE BURRITO

Steps:

• Hash Browns:.
• Follow package directions to prepare tater tots for 4 people. Set cooked hash browns aside.
• Heat oven to 350 degrees F Line a baking sheet with paper towels.
• Wet mixture:.
• In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat over medium-high, to 325 degrees F While oil heats, in a medium bowl, whisk together dry ingredients.
• Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dry Mixture:.
• Dredge chicken pieces in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside.
• Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
• Scrambled Eggs:.
• In a medium bowl, whisk together eggs, milk, and salt, until pale in color and frothy. Generously spray a small rimmed baking sheet (9'x13'). Pour egg mixture into the prepared baking sheet. Sprinkle with cheese. Cook until slightly wobbly, but set in the center, about 6 to 8 minutes, rotating pan halfway through. Cover with cutting board for 4 minutes or until egg is set, but still tender. Using a wooden spoon gently toss eggs until lightly scrambled.
• Slice chicken into 1/2- inch strips. Evenly divide the hash browns, scrambled eggs, and chicken among the tortillas.
• One at a time, fold the bottom edge of each tortilla up and over the filling, fold in each side edge to form an open pocket, then fold down that edge. Serve Hash Brown Scramble burritos with jalapeno salsa on the side.

COPYCAT CHICK-FIL-A HASH BROWN SCRAMBLE BURRITO

Steps:

• Hash Browns:.
• Follow package directions to prepare tater tots for 4 people. Set cooked hash browns aside.
• Heat oven to 350 degrees F Line a baking sheet with paper towels.
• Wet mixture:.
• In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat over medium-high, to 325 degrees F While oil heats, in a medium bowl, whisk together dry ingredients.
• Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dry Mixture:.
• Dredge chicken pieces in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside.
• Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
• Scrambled Eggs:.
• In a medium bowl, whisk together eggs, milk, and salt, until pale in color and frothy. Generously spray a small rimmed baking sheet (9'x13'). Pour egg mixture into the prepared baking sheet. Sprinkle with cheese. Cook until slightly wobbly, but set in the center, about 6 to 8 minutes, rotating pan halfway through. Cover with cutting board for 4 minutes or until egg is set, but still tender. Using a wooden spoon gently toss eggs until lightly scrambled.
• Slice chicken into 1/2- inch strips. Evenly divide the hash browns, scrambled eggs, and chicken among the tortillas.
• One at a time, fold the bottom edge of each tortilla up and over the filling, fold in each side edge to form an open pocket, then fold down that edge. Serve Hash Brown Scramble burritos with jalapeno salsa on the side.

COPYCAT CHICK-FIL-A FROSTED LEMONADE

Steps:

• Allow ice cream to soften outside of freezer for about 10 minutes.
• Add all ingredients to blender. Blend until smooth and creamy. Divide between glasses. Serve immediately.