I have been making these sandwiches myself for a while …

Comment on Chick-fil-A Copycat Chicken Sandwiches by Joel.

I have been making these sandwiches myself for a while now, and the definite secret to these is brining the chicken. Good BBQ places brine their meat all the time, but they just use salt water. The chicken breasts brined in kosher dill pickle juice for at least 12 hours are amazingly exact to the Chik-Fil-A taste, and if you do it at home you can make it organically, if you like. For me, I do a simple dip in an egg wash, then a dip in flour, then egg wash, then flour again. If you can get hold of unrefined peanut oil, fry them in that for that extra southern flavor.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.