To become an owner/operator you simply need to apply, have …

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

To become an owner/operator you simply need to apply, have $5000 to invest, and get through all the necessary interviews successfully. The number of interviews depends on the candidate and the success or failure within the interviews. There are not any rules like working in a store for a certain amount of time or working at corporate. In fact approximately 40{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f} of owner/operators are from outside of Chick-fil-A and have never worked in one. A proven track record in business and in your personal finances will be necessary if you want to become an operator but things like an MBA are not always necessary. For more information I would encourage you to just look into the process on Chick-fil-A’s website. I know all of this because I work at a Chick-fil-A in North Carolina and have worked there for about 2 years.

A note on the cooking of the chicken… The chicken is pre-seasoned and marinated with a secret recipe of spices and ingredients. Then it is hand filleted and trimmed to specific dimensions. The chicken is then dipped in a milk wash solution and immediately breaded in a secret coater recipe specifically for all fried chicken that is not spicy. The chicken is then cooked in a Henny Penny pressure fryer filled with 100{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f} refined peanut oil to infuse the chicken with the perfect flavors. The buns are normal hamburger buns that are lightly buttered, toasted and topped with 2 pickle chips (3 if small). The filet is then placed on the bun and bagged in a foil bag.

Hope the info helps, but I will say to mimic a masterpiece is always going to be difficult. And just for the sake of authenticity this information I will even throw in the never forgotten “My Pleasure!”

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.