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Milo's Famous Sweet Tea copycat recipe by Todd Wilbur

Milo's Famous Sweet Tea

Score: 5.00 (votes: 3)
Reviews: 3
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Milo Carlton opened the first Milo’s Hamburger Shop in Brirmingham, Alabama in 1946 serving hamburgers, pies and freshly brewed iced tea which customers would sweeten from a bowl of sugar on each table. But because of a sugar ration caused by the war, Milo was forced to do something no one had tried before: he took all the sugar bowls off of the tables and pre-sweetened the tea. When customers realized the tea was better than they could make themselves Milo’s Famous Sweet Tea became as popular as the food.

In the late 80’s, Milo’s began selling the Famous Sweet Tea in gallon jugs in grocery stores in the Birmingham area, and it has been a growing successful product ever since, recently becoming a national brand.

To duplicate Milo's famous sweet tea, you absolutely must start with Southern tea bags, and that means Luzianne. This New Orleans tea company crafts its tea blend especially for iced tea. You will get the best clone of Southern-style sweet tea with this brand. If you can’t find Luzianne, you can still make great tea with Lipton Iced Tea Bags.

Check out more of my recipes for famous drinks here. 

Get This

_main
  • 4 Luzianne family size iced tea bags
  • 8 cups boiling water
  • 1 1/3 cups granulated sugar
  • 8 cups cold water
Do This

1. Bring 8 cups of water to a boil in a 2- to 3-quart saucepan over high heat.

2. When water is thoroughly boiling turn off the heat, add the tea bags and cover. Allow the tea to steep for exactly 15 minutes then remove the bags. Stir in sugar until it is dissolved.

3. Pour the cold water into a pitcher that holds 1 gallon.

4. Add the warm tea to the cold water and stir. Chill for several hours, until cold, before serving over ice.

Makes 1 gallon.

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Reviews
Jessica
Mar 25, 2022, 01:06
Actually, I'm in Bama and I (and my family) use Red Diamond tea which is also from Birmingham. Luzianne does in a pinch though.
Mende Griffith
Sep 21, 2021, 06:15
My family *LOVES* this tea!

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    For great traditional cannoli, one need not look any further than a nearby Carrabba’s Italian Grill. The cannoli there are exactly what you want cannoli to be: a crunchy shell that isn’t soggy or too thick, packed with sweetened ricotta cheese filling that’s smooth and not grainy. And with that classic crunchy/creamy combination comes a hint of cinnamon lingering in the background to complete the traditional taste of a legit cannoli.

    To make Carrabba's cannoli at home, you’ll need 8 cannoli tubes to form the shells. After wrapping circles of dough around these 5-inch long metal tubes, they get deep-fried for a few minutes resulting in shells that are perfectly golden brown.

    As for the filling, it needs to be smooth if you want a good clone, so try to find ricotta cheese that isn’t too grainy. We’ll first strain the cheese overnight so that most of the liquid runs off for a thicker filling, but if your cheese is still grainy run the filling through a food processor until the cheese is smooth before folding in the whipped cream. Now that’s good cannoli.

    Click here for more of your favorite dishes from Carrabba's.

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  • Not rated yet
    Melting Pot Cheddar Cheese Fondue

    This 140-unit chain is America's go-to restaurant for great fondue since 1975. The four-course menu includes a salad, a broth fondue entrée with a variety of meats and vegetables, and a selection of chocolate fondues for dessert.

    But the dining experience starts with a delicious cheese fondue served with various sliced breads, apples, and vegetables for dipping. The most popular of the cheese fondues is this one made with medium cheddar and just a little Emmentaler Swiss cheese melted into beer and combined with garlic and spices. Talking with a manager at my local Melting Pot, I learned that the chain uses Milwaukee's Best or Colt 45 in the fondue, so make sure you use a mild (and cheap) lager beer. He told me that the mild flavor of these beers doesn't overpower the cheese. Use a traditional fondue pot intended for cheese/chocolate fondue.

    Check out my Melting Pot Traditional Swiss Fondue recipe in "Top Secret Recipes Step-by-Step". 

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  • Not rated yet
    McDonald's Strawberry and Creme Pie

    Tiny apple pies have been a signature dessert on the McDonald’s menu for decades, but the chain upped its pie game recently with a tasty new treat featuring a duo of fillings in a flaky, lightly-iced crust. And no one has developed a good hack...until now.

    To duplicate these personal McDonald's Strawberry and Crème pies at home, I’ve created a new crust formula and filled it with thickened, puréed frozen strawberries next to a sweetened cream cheese filling. You'll find everything you'll need in my McDonald's Strawberry and Cream Pie recipe below. 

    To apply the perfect amount of filling, you can convert small plastic storage bags into mini piping bags by snipping off a corner. Squeeze the fillings onto the dough, then seal up the pies, brush them with light icing, and pop them in the oven. This recipe makes ten pies, which is a good thing because everyone who watches you make these will want one.   

    Find my McDonald's Apple Pie recipe in "Top Secret Recipes Step-by-Step".

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  • Score: 5.00 (votes: 1)
    Chickie’s & Pete’s Famous Crabfries

    Waiting for a plane in Philadelphia isn’t so bad if your gate is near the airport location of this 20-unit crab house and sports bar chain where weather delay frustrations melt away over a cold beer, a Philly cheesesteak, and a bucket of Chickie’s & Pete’s Famous Crabfries.

    Crabfries, despite the name, do not have any crab on them. When the first Chickie’s & Pete’s opened its doors in Philadelphia, Pennsylvania in 1977, the restaurant served crab only in the summer. While brainstorming off-season uses for the seafood seasoning, founder Pete Ciarrocchi sprinkled some over crinkle-cut fries, served them with a side of secret cheese dipping sauce, and the most popular dish at his crab house was born.

    The beauty of this Chickie’s & Pete’s Crabfries recipe is its simplicity since you’ll need to prepare only two things, and they’re both easy: the secret crab seasoning and the secret cheese sauce. Since the chain’s cheese sauce is also used on their cheesesteak sandwiches, I surmised that a combination of the two easy-melting cheeses most commonly used on Philly cheesesteaks—white American and Cheez Whiz—would make a sauce with the taste and color of the restaurant version. This smooth sauce goes great with the fries, and it also puts the "Philly" into your next homemade cheesesteak.

    Once your cheese sauce is done and your seasoning is mixed, cook up a bag of crinkle-cut fries following the directions on the package, toss them with the seasoning, and serve immediately with the warm cheese sauce on the side.

    Find more famous french fry recipes from KFC, Taco Bell, and McDonald's here.

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  • Not rated yet
    Wolfgang Puck Chinois Chicken Salad

    This iconic Chinese chicken salad, born at Wolfgang Puck’s Chinois restaurant in Santa Monica, California, can also be found on menus at other Puck dining rooms, including Wolfgang Puck Bar & Grill and Wolfgang Puck Player’s Locker, both in Las Vegas.

    It's a decades-old secret recipe that is often imitated but never duplicated since no knockoff I've found includes all the ingredients necessary to create the signature taste. In my underground lab, I sat down with my “to-go” salad (dressing on the side, of course) and meticulously deconstructed it by separating all the ingredients into small bowls. After working for about 45 minutes with the tweezers, I had separate piles of napa cabbage, various greens including frisée, radicchio, shredded carrot, and another shredded root vegetable that I have yet to see anyone include in their so-called “hack”: daikon radish.

    In my Wolfgang Puck Chinois Chicken Salad recipe below I’ll show you how to make the perfect blend of greens (including another secret ingredient that recipes miss), and the ultimate way to clone the famous dressing. I’ve also got easy hacks for perfect candied sesame cashews and crunchy wontons to sprinkle on top, plus I’m including a handful of step photos to ensure that your salad comes out perfect.

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  • Score: 5.00 (votes: 2)
    Popeyes Homestyle Mac & Cheese

    In late 2021, Popeyes debuted a new macaroni and cheese recipe made with cheddar, cream, and butter, and browned nicely on top like it was just pulled out of Mom’s home oven. After analyzing the real thing from Popeyes in my kitchen lab and experimenting with multiple batches, I was eventually able to reproduce the dish so the same great mac & cheese taste can now come out of your OWN home oven. And the best part: it's super easy to make. You'll like that.

    I created my Popeyes Mac & Cheese recipe using the same ingredients used by the chain: cheddar cheese, whole milk, heavy cream, unsalted butter—all wholesome foods without any weird stuff. We'll make a quick roux for the cheese sauce using a little flour, and I’m also adding easy-melting American cheese into the mix for its keen ability to keep the sauce from becoming grainy, as cheddar-based sauces tend to do.

    Combine the sauce with the pasta, brown the top under a broiler, and you just home-styled your way to a delicious mac & cheese masterpiece.

    Get more cool Popeyes hacked recipes here.

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  • Not rated yet
    Rao's Traditional Meatballs

    Tweaking a classic recipe with a few special prep tricks leaked to me by a server was the key to developing this spot-on hack for the famous meatballs from the iconic 125-year-old Italian dining room. With just two locations in the U.S. (Los Angeles and New York), sinking your fork into a fresh meatball at the restaurant requires quite a trip for most people, but my Rao's Traditional Meatballs recipe, refined through multiple batches, will make you a meatball master in your own kitchen, producing ten 5½-ounce meatballs that look and taste like the real thing.

    Fortunately, I could squeeze in a reservation at the Las Vegas Rao’s location a few weeks before it closed its doors forever at Caesar’s Palace in late November 2021. While there, I made sure to ask my server for any information about the recipe, and was informed about the secret two-step process described in this hack to create giant meatballs that are cooked through, but so moist that they practically crumble when cut with a fork.

    Rao’s has shared a meatball recipe in the past, but don’t be fooled. That recipe produces decent meatballs, but they are not the same as what’s served in the restaurant. If you want to make meatballs that taste like the classic original, this is the copycat recipe you want.

    And when they're done, top the meatballs with your favorite marinara or use my hack here to re-create Rao’s famous sauce.

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  • Not rated yet
    Applebee's Spinach & Artichoke Dip

    When I saw a recent Mashed.com poll where most people picked the spinach & artichoke dip as their favorite appetizer on the Applebee’s menu, I realized I haven’t yet cracked the recipe, and immediately got to work.

    I've hacked many spinach & artichoke dips over the years, but this one is different with a blend of Italian cheese in the mix. Thankfully, grocery stores usually have bags of pre-blended shredded Italian cheese, to make things easy. With that cheese blend, plus some additional Asiago and Parmesan, we've got a spot-on match to Applebee's Spinach & Artichoke Dip.

    No need to defrost the frozen spinach ahead of time—that will be taken care of when it steams in your microwave. Add the steamed spinach to the cheese and other ingredients in a saucepan with the trimmed artichoke hearts, and when it’s hot, sprinkle on some more Parm, brown it under your broiler, and bust out the chips.

    Check out my recipe for Applebee's Chicken Wonton Tacos and more here

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  • Score: 5.00 (votes: 1)
    Del Taco Tamales

    This 600-unit Mexican fast food chain celebrates the holidays each year with delicious little $2 corn husk-wrapped pork tamales made from a traditional recipe for authentic south-of-the-border taste. The only problem is when the holidays go away, so do these tasty tamales. And that's why we bust out this Top Secret Recipe.

    Making authentic tamales is not difficult, but it does take time. The pork requires a braise for several hours to get it fork-tender, and the wrapped tamales will take around 2 hours to steam until they're done.

    My Del Taco tamale recipe is inspired by traditional tamale recipes that include a braising sauce for the pork made from rehydrated guajillo peppers. To coax out more flavor, I chose to first toast the peppers before adding them to the liquid. And rather than using lard in the masa dough, I found a combination of vegetable shortening and butter to be a more flavorful alternative.

    Steam all 24 of tamales until they are fully cooked, and store those you can’t eat in your freezer for several weeks. Steam the frozen tamales for 20 to 30 minutes, and they’ll taste as good as fresh.

    How about a cold margarita to wash down those tamales? Find your favorite famous drink recipes here.

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  • Score: 5.00 (votes: 2)
    Wendy's Seasoned Potatoes

    Reviewers of Wendy’s tasty seasoned potatoes point out that the skin-on slices stay crispy even when cool. That tells us the breading is most likely made with a non-wheat flour blend, an assumption confirmed by the website ingredients list for the potatoes where nary a gram of wheat flour is included. Yep, these seasoned potatoes are gluten-free.

    Wendy’s uses a blend of food starches plus rice flour for the breading on their version, but my tests confirmed that cornstarch is all you’ll need for a great clone of Wendy's seasoned potatoes. The secret process starts by coating the potato slices with the dry breading mix, which contains salt. The salt in the blend will draw water out of the potatoes, magically transforming the dry breading into a wet batter in about 20 minutes.

    When all the breading is wet, the potatoes go into the oil for partial frying. After resting a bit, they get dropped in again until golden brown and crispy. And, thanks to the cornstarch, these potatoes will stay crispy, even when they’re completely cool.

    Find more of your favorite Wendy's copycat recipes here

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  • Not rated yet
    Sweet Baby Ray's Honey Barbecue Sauce

    Brothers Dave and Larry Raymond came up with a top secret recipe for barbecue sauce that was so good they entered it in Chicago’s Rib Fest barbecue competition in the late ‘80s. The fourth time they entered, in 1985, they took home the 2nd place trophy. By the following year, they were selling bottles of their now-famous sauce in stores, and the brand became a huge success.

    The brothers sold their $30-million-a-year sauce business in 2005, and the brand kept growing. By 2008, Sweet Baby Ray’s was America's #2 best-selling barbecue sauce.

    Now, with my Sweet Baby Ray's Honey Barbecue Sauce recipe, you can make 2 cups of a taste-alike sauce with mostly common ingredients plus pineapple juice, celery salt, and tamarind paste to help nail down the familiar award-winning taste.

    Try other famous copycat sauce recipes here.

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  • Not rated yet
    Jovy Fruit Rolls

    Fruit leather first emerged in the U.S. in New York City in the early 1900s when Syrian immigrants dried apricot paste until it was chewy, and it came in one flavor: apricot. Louis Shalhoub, whose grandfather George was one of those immigrants selling apricot fruit leather in the early days, founded Joray in the 1960s and sold the first commercial fruit rollups in America in a variety of non-apricot flavors. Shortly after that, General Mills came out with their own brand of Fruit Roll-Ups in various kid-friendly forms including Fruit-by-the-Foot and Gushers, and today those are the chewy fruit snacks that dominate the market.

    After checking out the ingredients in the Joray and General Mills chewy fruit products, neither seemed worthy of a clone. Joray rolls are all apricot puree-based fruit rolls, sweetened with corn syrup and sugar, artificially flavored, and diluted with flour for a red licorice vibe. The texture of these rolls was hard and overly chewy, and the fruit flavors were lacking. On the other hand, the flavor of the General Mills rolls was delicious, and the products were always soft and chewy as you would expect. But with so much sugar and just a wee bit of real fruit pear puree in the mix, these products aren’t much more than candy.

    As it turns out, the fruit rolls with the deepest histories are not the best fruit rolls on the market. That honor goes to Jovy, a brand from Mexico with fruit rolls in a variety of flavors that actually taste like the fruit that’s printed on the label. Jovy does this by using real fruit and berries combined with a blend of apple and pear. Apples and pears have subtle flavors that party well with other fruits, plus their high pectin content contributes a pleasant chewy texture to the finished product. Jovy enhances the fruitiness of their product by adding artificial flavors and colors to the rolls, but I chose to go with all-natural ingredients in this hack so that the real fruit flavors could shine.

    I’m including recipes for three Jovy Fruit Roll flavors: strawberry, raspberry, and mango; all of which call for frozen fruit or berries so you can make these any time of the year. Puree everything for the roll of your choice in a food processor or blender, then pour 1/3-cup portions onto baking mats and bake at a low temperature until you can peel off the tasty fruit leather. If you have a “time bake” or “cook time” setting on your oven, you can start a batch in the evening, the oven will turn off automatically when it's done, and your fruit will be cool and ready to roll in the morning.

    Find more fun snack recipes here

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  • Score: 5.00 (votes: 1)
    Cracker Barrel Buttermilk Biscuits

    A great buttermilk biscuit isn’t hard to make. This is good news if you're serving hundreds each day as they do at this popular Southern kitchen chain. But a simple recipe such as this one is also a blessing when you need to whip up a modest batch at home for your hungry gang of biscuit fanatics, and it's an added bonus if they taste as good as the famous biscuits from Cracker Barrel. 

    The secret to tender, flakey biscuits like you get at the restaurant chain is using a lower-gluten self-rising flour such as White Lily; a staple for Southern biscuit recipes. A bit of shortening in the mix will help tenderize the finished product, as will a light mixing hand. Overmixing the dough may toughen your biscuits, so mix the dough gently and only as much as you have to.

    If you don’t use White Lily flour and go with a heavier self-rising flour such as Gold Medal, take note that you may have to add a couple of tablespoons more buttermilk to the dough to loosen it up. Good biscuit dough should be soft, but not sticky.

    After making these Cracker Barrel biscuits from scratch, try home versions of Cracker Barrel hash brown casserolebuttermilk piemeatloaf, and more.

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  • Not rated yet
    Cracker Barrel Biscuit Beignets

    The delicious beignets Cracker Barrel creates with the chain's famous buttermilk biscuit formula are unlike traditional beignets in that they start with such a tangy dough. But once you add all the sweet stuff—cinnamon-sugar, powdered sugar, and butter-nut sauce—the saltiness is offset, resulting in a perfect harmony of great flavor.

    The dough here is a tweaked version of my hack for Cracker Barrel's Buttermilk Biscuits, but unlike that dough where we strive for flakiness in the finished product, this dough won't call for a light stirring hand. Instead, you should give this dough a decent beating in the mixing bowl to tighten it up so that it resists oil absorption when deep-fried.

    Along with all the steps and step photos for a great copycat of Cracker Barrel biscuit beignets, I’m also including my new hack for a delicious butter-nut dipping sauce that tastes just like what the chain serves, except this one is made with real butter. 

    Find more of your favorite Cracker Barrel dishes here

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  • Not rated yet
    Applebee's Riblets

    Ever wonder where Riblets come from?

    "Riblets" is Applebee’s trademarked name for button ribs or rib tips (as they are called at Walmart), which is a short cut trimmed from the back end of pork spareribs, packed with lots of connective tissue. And that's a good thing because, after 3 to 4 hours of braising, that connective tissue will break down, producing fork-tender meat that slips off the bone. Of the cooking methods I tried for my version of Applebee's Riblets recipe, which included steaming, slow-roasting, and smoking; braising made the most tender, flavorful ribs—even before the sauce went on. 

    For the braising formula, I found that chicken broth infused with liquid smoke creates tender ribs that taste as if they came out of a smoker. Finish off the braised ribs on your grill and baste them with the original TSR hack below that clones Applebee’s honey barbecue sauce, or use your favorite bottled sauce. 

    And if you'd like to serve these riblets with almond rice pilaf as they do in the restaurant, you can find my clone recipe here on the site.

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  • Not rated yet
    IHOP Swedish Crepes

    Menu Description: “Four delicate crepes topped with sweet-tart lingonberries and lingonberry butter.”

    Good crepes should be soft in the middle, crispy around the edges, buttery, custardy, a bit sweet, and slightly salty, and there are many ways to achieve all this. But to make crepes like those served at IHOP, the formula needs to be specific.

    Over two days I made dozens of crepes with minor adjustments to all seven ingredients until I finally settled on the version here that best mirrors the look and taste of the delicious IHOP Swedish Crepes. You'll get ten tasty crepes using a 10-inch non-stick skillet, and the recipe is very easy.

    Top them with my simple formula here for the lingonberry butter using bottled lingonberries and softened butter, and now your IHOP Swedish Crepe recipe hack is complete. If you like crepes, you’ll definitely love these.

    I cloned a ton of items from IHOP. See if I hacked your favorite here.

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  • Not rated yet
    P.F. Chang's Kung Pao Brussels Sprouts

    Use my recipe for P.F. Chang’s incredible Kung Pao sauce and toss it with fried Brussels sprouts, peanuts, and Thai chilies and you get one of this Chinese bistro’s most popular new starters. And now, with this exclusive Top Secret Recipe, you'll have possibly one of your new favorite ways to serve Brussels sprouts. 

    You’ll get a half cup of the secret kung pao sauce—that will be enough to sauce 1 pound of Brussels sprouts in 2 separate batches.

    Oven baking, like other "hackers" recommend, will not give you the crispy texture of the original. These must be deep-fried. Even though you’ll be frying 8 ounces of Brussels sprouts at a time, you’ll want a wide-mouthed pan like a large saucepot, Dutch oven, or a deep fryer so that you don’t crowd the Brussels sprouts. Also, they will spatter for about 30 seconds when they first hit the oil, so a lid or a spatter guard will definitely come in handy.

    Once the oil is hot and the sauce is made, it takes just 5 minutes to get this delish dish on your table.      

    Have you decided on an entrée to serve with this? There are a lot more P.F. Chang's copycat recipes here.

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  • Score: 5.00 (votes: 1)
    Domino's Chocolate Lava Crunch Cakes

    A traditional “molten” cake or “lava” cake is baked at a high temperature for a short time so that the outside of the cake is fully cooked, but the batter at the center stays unset and gooey. Domino’s lava cakes are different with pure fudge topping hidden in the middle rather than cake batter. The little dessert is delicious, with a crunchy exterior and two forms of chocolate in one bite, but it presents some challenges, such as how to fully enclose soft fudge in the center of a small cake without holes, and how to keep the fudge from disappearing into the cake batter as it bakes.

    Since there are no holes or seams detected on the cakes, the filling needs to be loaded into the cakes before baking. I thought about freezing the fudge in disk shapes and then concealing those into the middle of a muffin cup of cake batter, but the fudge doesn’t freeze solid in a home freezer. It just gets really cold and really sticky, and it's much too messy to work with.

    Going back to the drawing board, I found the clue I needed on Domino's website. The list of ingredients for the lava cakes includes “cake crumbs” and “cookie crumbs” along with butter, eggs, sugar, flour, vanilla, and cocoa. This suggests that crumbs of pre-baked cake and cookies could be combined with the other ingredients to make firmer cake “dough” rather than runny cake batter. The soft fudge could then be spooned onto the bottom of the uncooked mini cakes, topped with more dough, and baked.

    After baking the little cakes with this new technique there is no detectable seam, and the fudge inside gets warm and gooey and oozes out when you eat it, just like the real thing. Serve these up with a scoop of vanilla ice cream on the side and watch the fun when everyone takes a bite.

    My Domino's chocolate lava crunch cake recipe makes 12 cakes, and I'm adding a bunch of step photos so yours will come out perfect. You can chill any leftovers for serving later with the reheating instructions I'm including at the end.

    Find more of your favorite Domino's copycat recipes here.

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  • Score: 5.00 (votes: 1)
    Shakey's Mojo Potatoes

    Sherwood Johnson survived a case of malaria while serving in World War II, which left him with some residual nerve damage and a new nickname: Shakey. Despite his affliction, Shakey Johnson was still able to bang out toe-tapping Dixieland jazz on the piano night after night in the pizza parlor he opened in Sacramento in 1954, where live jazz accompanied the thin crust pizza and cold pitchers of beer.

    Shakey’s became the first franchised pizza restaurant in the U.S., and by 1974 the chain had 500 stores across the U.S. The #1 dish is clearly the made-to-order pizza, but the chain’s trademarked crispy battered potato slices are a close runner-up and a perfect tasty subject to hack.

    Recipes that claim complete pancake mix is the secret breading ingredient in Mojo Potatoes fail to observe that pancake mix contains sugar, and there is no noticeable sweetness in the breading of the Mojos. I also decided that dry breading wouldn't work since in my tests the paprika failed to bloom and give the coating a perfect hue like it does when the mixture is wet.

    I eventually settled on a simple wet batter made with seasoned salt, flour, and little cornstarch for crunch to best match the flavor, crispiness, and red/orange tint of the real thing from America’s first pizza chain. Use this original technique, and these handy step photos, to make extra crispy potatoes the Shakey's way.

    There's your appetizer, now what's for dinner? Find clones for some of your favorite famous entrées here.

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  • Score: 5.00 (votes: 1)
    Pei Wei Pad Thai

    If you’re ranking Pad Thai served at U.S. chains, Pei Wei’s tasty take on the dish comes in at the top. The secret sauce is perfectly sweet, sour, salty, and lightly spicy, and the chicken is moist, tender, and filled with great flavor.

    To duplicate Pei Wei Pad Thai at home, you'll first brine the chicken so it doesn't dry out as white meat tends to do. The secret marinade here includes fish sauce; Thailand's MSG. When soaked in the salty sauce the natural aminos contribute fantastic umami goodness to the chicken, and when you cook it with moist heat as described in the steps below it will come out fork-tender and juicy.

    The noodles at Pei Wei are thin, so grab the skinniest rice noodles on the shelf. Then prepare them for stir fry by steeping them in a bowl of hot water rather than in a pan of boiling water on the stovetop as may be suggested on the package. When they're done, give the noodles a rinse under cold water and they’ll hold until you need them. 

    This hack will make two large meal-size entrées—just like you get at the restaurant—which can easily be split into four more modest side servings. And I've included a bunch of step photos to help you along so you can serve a picture-perfect dish.

    Check out my recipe for Pei Wei Better Orange Chicken here

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  • Score: 4.67 (votes: 6)
    Panda Express Chow Mein

    I got lucky on the day I picked up a box of chow mein from this huge Chinese chain because they had just run out. This meant that I could watch from the sidelines as they whipped up a fresh batch in a giant wok over a high flame in the completely visible kitchen, and I was able to take plenty of mental notes. The whole dish took just a few minutes for the enthusiastic chef to prepare, and before I knew it I was out the door with a huge box of hot chow mein ready for hacking. 

    Just like the real Panda Express Chow Mein, the beauty in this re-creation is its simplicity. There are only seven ingredients, and the prep work is low-impact. I used dry chow mein noodles (also called Chinese stir fry noodles) which are easy to find and cheap, and dark soy sauce to get that great caramel color. And if you don’t have a wok for this, a large skillet with sloped sides for tossing will work just fine.

    Find more of your favorite Panda Express copycat recipes like fried rice and firecracker chicken here.

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  • Score: 5.00 (votes: 2)
    Chick-fil-A Spicy Deluxe Chicken Sandwich

    This chain’s not-spicy original chicken sandwich which debuted in 1964 was the first chicken sandwich introduced to America by a fast food chain, and it put Chick-fil-A on the map. By diversifying the menu with new products such as this kicked-up version of the famous sandwich, the chain grew over the years to become the #1 chicken restaurant in the nation, and this sandwich is now one of the most popular picks on the menu board.

    The secrets for a good clone of the Chick-fil-A Spicy Deluxe Chicken Sandwich lie in the brine and the breading. I recently obtained some insider intel confirming the long-standing rumor that pickle juice is the brine. I hadn’t called for it in my prior Chick-fil-A clones because the listed ingredients for the sandwich didn’t include it. I’m not sure why that is, but my latest test versions with the pickle juice were noticeably better, so now it’s in there. You should also know that MSG is an important ingredient in both the brine and breading, so don’t leave that out if you want the best clone.

    Use this special trick to get three perfect sandwich-size cutlets out of each chicken breast, and then give the chicken a nice 4-hour brine. Your patience will be rewarded with one of the best chicken sandwich hacks to come out of a home kitchen. 

    Now, check out my version of Chick-fil-A Mac and Cheese!

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  • Not rated yet
    Cheesecake Factory Spicy Cashew Chicken

    This popular chain wrangles a wide variety of dishes and cooking styles day after day with consistently high quality. From pasta to burgers to tacos, from salads to pancakes to beautiful cheesecakes for dessert, there is something for everyone at the Cheesecake Factory.

    The thorough menu's Asia-inspired plates include Thai, Korean, and Chinese dishes, but one that consistently stands out is this excellent Mandarin-style spicy chicken entrée, served over your choice of white or brown rice.

    The secret of the great flavor is in the sauce, which has now been hacked for you in this recipe. Plus, I’ll walk you through the process of creating perfect crispy chicken from scratch using juicy chicken tenderloins.

    If you’d like to save time, you can bake up some pre-cooked breaded chicken tenders and focus all your efforts on the amazing sauce. Tips on that shortcut can be found below in the Tidbits.    

    If you like this recipe for Cheesecake Factory Spicy Cashew chicken, you'll want to check out more of my copycat Cheesecake Factory recipes here.

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  • Not rated yet
    Carl’s Jr./Hardee’s Hand-Breaded Chicken & Waffle Sandwich

    In the midst of the chicken sandwich wars of 2019-2021, Carl’s Jr. (Hardee’s) debuted a simple chicken and waffle sandwich that is surprisingly good. Crispy chicken breast is doused with maple butter sauce and sandwiched between two Belgian waffle buns for a sweet-and-savory handful of fab.     

    To clone the sandwich at home, the chicken gets brined for great flavor and juiciness like the real thing, then it’s cooked until perfectly golden brown and crispy. The maple butter sauce is easy to hack with just three ingredients and a mixer.

    The biggest secret I reveal is how to make Belgian waffles with one flat side just like the real sandwich using a standard waffle iron and a piece of folded aluminum foil. Those exclusive tricks are here plus plenty of helpful step photos so your homemade Carl's Jr. chicken & waffle sandwich will come out perfect.

    Find more of my copycat Carl's Jr. recipes here

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I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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