CHICK-FIL-A

By Emily Yocco

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I don’t eat fast food – but I do eat Chick-Fil-A. This place is more than a chicken sandwich – it’s a tradition embedded in my family lineage: Grandpa has always used individual Chick-Fil-A mayonnaise packets for his homemade potato salad, my brother Stan refused to have his 13th birthday party anywhere besides Chick-Fil-A, and then there was that time I won free Chick-Fil-A chicken sandwiches for an entire year. Call me bold, but I’d venture to say that this quick-service establishment – nay, restaurant – has never let my family or me down.

It started with a milkshake – my most recent visit, that is. The discovery that Chick-Fil-A would be offering a new flavor of their decadent handspun milkshakes – Coffee Caramel – from March 31 until Aug. 2 cracked my cookie-crumbling willpower. Talk about once-in-a-lifetime opportunities. But when a delicately fried aroma touched my nostrils as I pulled into the Beechwood parking lot, I knew the chicken had to come first.

Luckily for my health-conscious dining companions, Chick-Fil-A offers numerous grilled chicken entrees and salads. However, those looking to justify a more crispy meal will be pleased to know that Chick-Fil-A is french-fry friendly; all products are deep-fried in 100% peanut oil, which has no trans fat, no cholesterol and is low in saturated fat.

Using high-quality oil is just one way in which the Chick-Fil-A brand outshines its competitors. Have you ever seen fresh white carnations atop the tables inside McDonald’s? The Beechwood Chick-Fil-A keeps fresh flowers not only on its tables, but also in its bathrooms – now that is classy fast food. Here, the manager takes your order, calls you “honey,” and generously doles out enough sauces to fill your refrigerator. (Go for Polynesian – it’s sweet yet savory and perfectly gooey).

But above all stands the chicken, founder Truett Cathy’s secret to a $2.2 billion poultry empire. My order of Chick-n-Strips, with their irregularly shaped golden brown bodies, was just hot enough that I had to peel back the pearly layers and wait for the steam to escape from inside. It was obvious that Mr. Cathy’s commitment to using only white chicken breast meat is still intact in 2008. The crunchy, textural interest twisted with a moist, melt-in-your-mouth finish had my taste buds leaping with joy.

While perfection has been attained as far as fried selections go, I still consider Chick-Fil-A’s grilled choices works in progress. The takeout-style black box that holds the Chargrilled Chicken Sandwich looks like a cheap afterthought compared to the famous foil-lined bag where the queen bee – the Original Chicken Sandwich – rests. This particular chargrilled selection was more garlicky than grilled; it was like taking a sip of Diet Coke thinking it’s the real thing. It’s not horrible, but why not go for the good stuff?

This is not to condemn Chick-Fil-A’s other attempts at diversifying its menu. In fact, the chicken noodle soup could make Campbell’s declare bankruptcy – chicken chunks the size of dice, super-sized portions of noodles and an opaque broth made it unabashedly slurp-worthy. The fruit cup was the Lamborghini of all mixes: None of that cantaloupe-honeydew-pineapple stuff that clogs the engine – this smooth ride was only Grade A strawberries, mandarin oranges and apples.

Finally, it was time for the delicious beast that caused the visit – the 20-oz. handspun milkshake. For better or for worse (for your diet), Chick-Fil-A milkshakes only come in one size, which conveniently feeds a family of eight. Obviously, it was necessary to order two shakes – and a brownie. These cups were practically spilling over with whipped cream and so thick that a spoon might have been a better navigational tool than a straw. An unassuming walnut-topped brownie introduced our palettes to dessert with a jolt of the taste buds. The Post It-sized dream was packed more densely than dirt – it was half-brownie, half-fudge, and a full five stars.

And the milkshakes – these calorie-laden delicacies have tempted passers-by since their inception in May 2006. The limited time edition Coffee Caramel flavor made my jaws pucker at first with a light, bitter touch of coffee, but then the immediate sweetness of the caramel coated my mouth. The Cookies ‘n Cream, a more traditional Chick-Fil-A shake, was so heavy with Oreo chunks that my straw was useless. It was tortuous to wait for the dirty snow-colored dessert to melt – but worth it when that fusion of crunchy and creamy finally exploded in my mouth.

If the label “fast food eater” unnerves you, I dare you to try Chick-Fil-A. Even its most unhealthy dishes won’t leave you feeling morbidly obese or greasy. After all, I would know – I’m the girl that ate free Chick-Fil-A sandwiches for a year straight.