"FOOD IS ESSENTIAL TO LIFE, THEREFORE MAKE IT GOOD."
S. TRUETT CATHY
Serving a breaded, boneless chicken breast between two buttered buns is a seemingly simple idea–but it was a novelty for its time. Truett Cathy experimented for years at the Dwarf Grill in Hapeville, GA when in 1964, he finally arrived at the perfect recipe. On that day, the Chick-fil-A® Chicken Sandwich was born. That capital A is on purpose – it means “grade A top quality”. Truett’s customers told him, “We like it, don’t change it again.” And we haven’t.
FRESH AND HONEST
In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we’ve served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day. Our lemon juice is hand mixed daily with pure cane sugar and water (yep, that’s all) to make Chick-fil-A Lemonade®. It may not be the easy way, but it’s the only way we know.
SETTING A STANDARD
Top quality has always been our approach to food, and because chicken is at the center of our menu, that means serving only whole, boneless breasts of chicken – no fillers or artificial preservatives. We source our chicken from farms in the USA, in accordance with our Animal Wellbeing Standards, and our pledge to serve No Antibiotics Ever by the end of 2019.
We’re constantly working toward cleaner ingredients. Here’s our latest milestones: – Removal of high-fructose corn syrup and artificial dyes and colors from Chick-fil-A dressings and sauces- Removing high-fructose corn syrup from our buns- Reduction of sodium by 8% across 25 menu items, and up to 50% on others
FRESH FOOD PREP
At Chick-fil-A we take a “cook less, more often” approach. By studying smart, lean manufacturing principles used in other industries, we have created new ways to serve our guests the freshest food possible while reducing food waste.
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