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Once a regular menu item, these sweet, saucy wings are now added to the KFC menu on a "limited-time-only" basis in many markets. So how are we to get that sticky sauce all over our faces and hands during those many months when we are cruelly denied our Honey BBQ Wings? Now it's as easy as whipping up this KFC honey BBQ wings recipe that re-creates the crispy breading on the chicken wings, and the sweet-and-smoky honey BBQ sauce. "Limited-time-only" signs—we laugh at you.

How about some famous coleslaw or wedge potatoes? Check out my collection of KFC clone recipes here. 

Source: Even More Top Secret Recipes by Todd Wilbur.

To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world. 

This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.   

Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

Source: More Top Secret Recipes by Todd Wilbur.

Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.

The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

This recipe was our #1 most popular in 2020. Check out the other four most unlocked recipes for the year: Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

This recipe was our #1 most popular in 2019. Check out the other four most unlocked recipes for the year: KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. The bestseller on the menu is this orange chicken, which I have to say is pretty damn good orange chicken. Obviously, a clone is needed for this one, stat.

The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.

By the way, this dish goes very well with white or brown rice, so don’t forget to make some.

This recipe was our #4 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Chipotle Mexican Grill Carnitas (#5).

“Don’t call them fries,” says KFC about its popular side made with sliced, skin-on russet potatoes. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe Fried Chicken. To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown.

One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smart cooking.

Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this. Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper.

While we were shooting the first episode of my TV Show, Top Secret Recipe, Winston pulled me aside and whispered to me that Tellicherry pepper is crucial to creating the unique KFC aftertaste. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show. Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your clone you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it.

For this recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.

Get more of my KFC copycat recipes here.

Hooters debuted a new flavor and style of their famous chicken wings in 2013 with the introduction of Daytona Beach Style Wings—naked wings (not breaded) that are fried, sauced, and grilled. The new menu item was a sales success, eclipsing the famous buffalo-style wings the chain had become known for, and making it imperative that we have a delicious and accurate Hooters Daytona Beach style wings copycat hack. And now we do.

To build an identical home version you’ll first need to make a knockoff of the delicious Daytona sauce to brush over the wings. It’s a combination of barbecue sauce and the same cayenne sauce used to coat traditional buffalo wings, plus a few other important ingredients that make the sauce special—and things you won’t find in other hacks—like Worcestershire sauce and minced jalapeños. The wings are coated, grilled for just a minute on each side, then sauced again for maximum flavor. Stack the napkins close by and get something tall to drink, because these messy wings are guaranteed to deliver a super-spicy kick to your food hole.

The Wingstop menu offers nearly a dozen flavor variations of fried chicken wings, including original hot buffalo-style, parmesan garlic, and mango habanero, but it’s the lemon pepper wings that get the most raves. And even though they’re referred to as “dry rub” wings on the menu, the secret to a perfect hack of the chain’s lemon pepper wings is in the wet baste that goes on first.

The lemon pepper won’t stick to the wings without making them wet, and that’s where the sauce, or baste, comes in. The baste is easy to make by clarifying butter and combining it with oil to prevent the butter from solidifying, then adding lemon pepper and salt.

I obtained a sample of Wingstop’s lemon pepper seasoning and took a few stabs at cloning the blend from scratch, but ultimately decided the task was a time-waster when pre-blended lemon pepper is so easy to find. I compared Wingstop’s lemon pepper with the blends from McCormick and Lawry’s—each is slightly different than what Wingstop uses. McCormick’s is lemonier than Wingstop’s blend, and Lawry’s version is chunkier and less lemony, but either blend is close enough to deliver a satisfying clone.

After the wings are fried, baste them with the sauce below and sprinkle them with your favorite lemon pepper. Now you’ve made wings like a Wingstop pro.

Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."

When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed the recipe, and it works.

Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Menu Description: "Nearly world-famous. Often imitated, hardly ever duplicated."

"Hooters is to chicken wings what McDonald's is to hamburgers," claims promotional material from the company. True, the six fun-loving Midwestern businessmen who started Hooters in Clearwater, Florida, on April Fool's Day in 1983 chose a classic recipe for chicken wings as their signature item. But while some might say it's the buffalo wings that are their favorite feature of the restaurant, others say it's the restaurant chain's trademark Hooters girls—waitresses casually attired in bright orange short-shorts and skin tight T-shirts.

Today there are over 375 Hooters across the United States serving more than 200 tons of chicken wings every week. The original dish can be ordered in 10-, 20-, or 50-piece servings; or if you want to splurge, there's the "Gourmet Chicken Wing Dinner" featuring 20 wings and a bottle of Dom Perignon champagne, for only $125. To further enhance the Hooters experience when you serve these messy wings, throw a whole roll of paper towels on the table, rather than napkins, as they do in the restaurants.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Menu Description: “Two lightly fried parmesan-breaded chicken breasts are smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses. We serve our Chicken Parmigiana with a side of spaghetti for dinner.”

Chicken parmigiana is a forever favorite, and it’s not a difficult dish to whip up at home. But for it to taste like the Olive Garden signature entree, we’ll need to take some very specific steps.

Olive Garden’s chicken is salty and moist all the way through, so we must first start by brining the chicken. Give yourself an extra hour for this important marinating step. The marinara sauce used on the chicken is an Olive Garden specialty and no bottled sauce compares, so we’ll make our own from scratch using canned crushed tomatoes and the formula below.

While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned. When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling.

Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate.

Can't get enough Olive Garden? Click here for more of my copycat recipes. 

Korean chicken is famous for its extra crispy coating, and Bonchon’s recipe—especially the wings—is one of the best in the world. That chain's famous formula is why there are now over 340 Bonchon outlets in nine countries, including over one hundred in the US and more planned to open here in the near future. 

The biggest challenge when recreating Korean chicken wings is finding the perfect magical mixture for the batter that fries to a golden brown, and with tender crispiness that stays crunchy long after the wings have been brushed with the flavorful glaze.

I knew that a traditional double-frying technique would help create the crunchy coating we needed, but it would take some trial-and-error to determine the best time splits. The wings are par-fried, rested, then fried again until done, but just how long to give each stage was yet to be determined since every recipe I found for Korean chicken used different times and temps. Some recipes even changed the temperature between frying steps, but I found those made the recipe too difficult to manage when frying multiple batches.

I eventually settled on 350 degrees F with most of the frying done up front in the par-fry stage. A three-ingredient batter is all that’s needed for crispy golden-brown wings, and the soy garlic sauce is an easy hack that’s made quickly in your microwave oven. The spicy version is made by adding Korean red chili paste (gochujang) and Korean red pepper powder (gochugaru) to the soy garlic recipe. You can find these ingredients at Asian markets or online, and if you like your wings spicy you'll want to add these perky ingredients.

Click here for more delicious appetizer recipes. 

Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

This recipe was our #2 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

Browse my other Olive Garden clone recipes here.

Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking. 

Source: "Even More Top Secret Recipes" by Todd Wilbur.

This delicious crispy chicken in a citrusy sweet-and-sour chicken is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. If you don't have one of those, you can use a heavy skillet or a large saute pan.

Source: Even More Top Secret Recipes by Todd Wilbur.

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

Source: Top Secret Recipes Step-By-Step by Todd Wilbur.

Menu Description: "Quickly-cooked steak with scallions and garlic."

Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

It was only a matter of time before the spicy fried chicken made famous in Nashville, Tennessee at shops like Prince's Hot Chicken Shack and Hattie B's would find its way into the mainstream. A dish this good is never contained forever, and KFC became the first fast food chain to give the recipe national exposure. A test run of the new spicy chicken in Pittsburgh was the most successful product test in KFC's recent history.

The original dish from Nashville is made with crispy fried chicken that's doused with a top-secret spicy chili sauce and served on sliced white bread with dill pickles on top. KFC's version is served with just pickles, no bread (a biscuit on the side instead), and is made by soaking the chain's Extra Crispy Fried Chicken with the oily chili sauce from a squirt bottle. Since there isn't any water in the sauce, just oil, the chicken stays crispy, regardless of how much sauce is applied.

To make a home version, you first need to make some chicken, either using my hack for KFC Extra Crispy Chicken, or by baking or frying some of the pre-breaded chicken pieces you can find frozen in just about every grocery store. While the chicken cooks, make the sauce and pour it into a squirt bottle or spouted measuring cup. Apply it to your chicken when it's done (shake it or stir it first!), then top it with dill pickle slices.          

A popular staple of any Chinese chain is the fried rice so it better be good, and the version served at Panda Express most certainly is. Here's an easy hack when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold. 

As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked. 

Now, how about some Honey Walnut Shrimp, or Beijing Beef to go with that rice? Find all my Panda Express copycat recipes here. 

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

Source: More Top Secret Recipes by Todd Wilbur.

This quickly growing chicken wing chain sells each of its 12 signature sauces in the restaurant because many of them work great as a baste or side sauce for a variety of home cooked masterpieces. This Buffalo Wild Wings Caribbean Jerk sauce recipe is a favorite for that reason (ranking at the top of the list with Spicy Garlic as the chain's best-seller), so I thought it would be a useful clone that doesn't require you to fill up the fryer to make chicken wings. You can use this sauce on grilled chicken, pork, ribs, salmon or anything you can think of that would benefit from the sweet, sour and spicy flavors that come from an island-style baste.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur

It took chefs several years to develop what would eventually become KFC's most clucked about new product launch in the chain's 57-year history. With between 70 to 180 calories and four to nine grams of fat, depending on the piece, the new un-fried chicken is being called "KFC's second secret recipe," and "a defining moment in our brand's storied history" in a company press release. The secret recipe for the new grilled chicken is now stored on an encrypted computer flash drive next to the Colonel's handwritten original fried chicken recipe in an electronic safe at KFC company headquarters. Oprah Winfrey featured the chicken on her talk show and gave away so many coupons for free grilled chicken meals that some customers waited in lines for over an hour and half, and several stores ran out and had to offer rain checks. Company spokesperson Laurie Schalow told the Associated Press that KFC has never seen such a huge response to any promotion. "It's unprecedented in our more than 50 years," she said. "It beats anything we've ever done."

When I heard about all the commotion over this new secret recipe I immediately locked myself up in the underground lab with a 12-piece bucket of the new grilled chicken, plus a sample I obtained of the proprietary seasoning blend, and got right to work. After days of nibbling through what amounts to a small flock of hens, I'm happy to bring you this amazing cloned version of this fast food phenomenon so that you can now reproduce it in your own kitchen. Find the smallest chicken you can for this KFC grilled chicken copycat recipe, since KFC uses young hens. Or better yet save some dough by finding a small whole chicken and cut it up yourself. The secret preparation process requires that you marinate (brine) your chicken for a couple hours in a salt and MSG solution. This will make the chicken moist all of the way through and give it great flavor. After the chicken has brined, it's brushed with liquid smoke-flavored oil that will not only make the seasoning stick to the chicken, but will also ensure that the chicken doesn't stick to the pan. The liquid smoke in the oil gives the chicken a smoky flavor as if it had been cooked on an open flame barbecue grill.

The grilled chicken at KFC is probably cooked on ribbed metal plates in specially designed convection ovens to get those grill marks. I duplicated that process using an oven-safe grill pan, searing the chicken first on the stovetop to add the grill marks, then cooking the chicken through in the oven. If you don't have a grill pan or a grill plate, you can just sear the chicken in any large oven safe saute pan. If you have a convection function on your oven you should definitely use it, but the recipe will still work in a standard oven with the temperature set just a little bit higher. After baking the chicken for 20 minutes on each side, you're ready to dive into your own 8-piece bucket of delicious indoor grilled chicken that's as tasty as the fried stuff, but without all the fat.

Check out the video demonstration of this recipe.

Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur

When sales of this once limited-offering sandwich exceeded expectations, Wendy's made it a permanent menu item. Now you can re-create the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you will make four sandwich clones here at a fraction of the cost of the real thing.

Check out more Wendy's copycat recipes like their famous chili here.

Source: Even More Top Secret Recipes by Todd Wilbur.

The Scoville heat rating of bhut jolokia, more commonly known as ghost pepper, is just over 1 million units, making it 200 times hotter than a jalapeno. But that didn’t stop Popeyes from creating an eye-watering breading for their scorching new crispy wings. Yes, these are seriously spicy wings, but they’re not so extreme as to be inedible, and the awesome flavor is guaranteed to tempt you back for more. Don't be scared.  

The hack for these breaded blazers starts by brining the wing segments in a buttermilk and pepper sauce marinade. Salt, MSG, and cayenne pepper sauce will fill the wings with flavor, and the breading, with a decent amount of ground ghost pepper in it, will bring on the sting. Ghost pepper has been quickly growing in popularity over the last several years, and you should have no trouble finding ground ghost pepper online. Even brick-and-mortar grocery stores are stocking it.

Still, ghost pepper is crazy hot, so be careful with it. You may even want to use gloves when breading these wings. Especially if you’ll need clean fingers later for putting in a contact lens, holding a baby, or any other activity not favorable to ferociously spicy digits.    

Get my secret recipes for all your favorite Popeye's food here.

If you feel like diving into a pile of wings with big flavor and no heat, you'll love this hack of a top pick at Wingstop. At the restaurant, these wings are deliciously doused with a buttery garlic Parmesan baste and then sprinkled with grated Parmesan cheese. A home clone is easy when you toss crispy wings in this hack of the top secret baste and top them with a snowfall of good Parmesan cheese. 

To duplicate the baste, you clarify a stick of butter, then add a little oil so that the butter doesn’t solidify. Parmesan cheese, garlic, and salt are mixed in, then the sauce is set aside to cool and thicken.

Once the wings are fried to a golden brown, toss them with the baste in a bowl, then grab the grated Parm and make it snow.    

Check out my other Wingstop clone recipes here.  

As you can probably guess, KFC's Extra Crispy Tenders are chicken tenderloins coated with the same delicious breading as KFC’s Extra Crispy Chicken. These tenders come in servings of two, three, six, or twelve, with your choice of dipping sauces on the side including buffalo, barbecue, and the new Finger Lickin' Good Sauce.

To duplicate these chicken fingers at home we’ll resort to a similar prep technique to the one used for the Extra Crispy Chicken: the chicken is brined for 2 hours to give it more flavor and juiciness, then the tenders are double-breaded for an extra-crunchy coating.

An important secret revealed in this breading recipe is the use of a specific type of ground black pepper. For the best clone you want to use Tellicherry black pepper, which is premium black pepper ground from mature peppercorns that have had time to develop more flavor. The unique aftertaste of KFC chicken is attributed to this special spice, so it’s worth the time to track it down.

Tellicherry black pepper costs a little more than the younger, more common black pepper, but if you want a good clone of the famous crispy fried chicken, it’s an essential ingredient. Be sure to grind the pepper fine before adding it.

Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.

This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.

Check out more of my famous breakfast food clone recipes here.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Menu Description: "The one and only! The style we invented over 30 years ago; they're breaded by hand, tossed in your choice of wing sauce and served by your favorite Hooters girl."

When I first hacked this recipe back in 1997 for the book Top Secret Restaurant Recipes, Hooters wings looked different than they do today. The chain used to leave the pointy end of the wing attached to the middle piece, or “flat,” which, frankly, is unnecessary because there is very little meat on the tip segment. Today the chain serves wings like everyone else, with drumettes and flats completely separated, and delivered by waitresses in the same bright orange shorts as when the chain started in 1983.

One thing that wasn't available to me back then was the opportunity to examine the chain’s packaging for the lists of ingredients on signature items like sauces and breading. Today, since they sell these items as retail products, I can take advantage of labeling laws that require ingredients to be clearly listed and see what really goes into these recipes. Using that new information, I’ve made a few small tweaks to improve my recipe from over 20 years ago, including two versions of the kickass wing sauce—medium and hot—for your wing-devouring pleasure.

A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.

King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls.

Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.

This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

Menu Description: “Sauteed chicken, shrimp, red bell peppers in a spicy Cajun Alfredo sauce, Parmesan-Romano and fettuccine. Served with a warm garlic breadstick.”  

In 1997, I published a clone recipe for T.G.I Friday’s Spicy Cajun Chicken Pasta because it was one of the chain’s most popular dishes at the time. But as the years pass and menus get tweaked, old food favorites are decommissioned to make way for fresh, new ideas. Sometimes the new dishes are twists on old favorites, as is this improved version of the classic Spicy Cajun Chicken Pasta, which now includes extra-large shrimp and a better spicy alfredo sauce.  

To make a home clone of this top entrée from T.G.I. Friday’s start with a quick brine for moist, flavorful chicken. Prep the chicken and creamy sauce in one pan; the shrimp, bell pepper, and garlic in another.

When you’re ready to serve the dish, toss the sauce with the pasta, then plate it and top it with minced parsley and you've got a perfect restaurant-style hack.

There's a lot more T.G.I. Friday's clone recipes over here. 

The 729-unit chain did not start its life as Qdoba. When the Mexican food chain was first founded by Robert Miller and Anthony Hauser in Denver, Colorado in 1995, it was called Zuma Mexican Grill, named after a friend’s cat. As it turned out, a restaurant in Boston had that same name and threatened to sue, so the partners changed the name to Z-Teca. It wasn’t long before two different restaurants threatened to sue for that name—Z’Tejas in Arizona and Azteca in Washington—and the partners were forced to change the name yet again. This time they called their restaurant Qdoba, a completely made-up name that was unlikely to be used by anyone else.           

A signature item and consistent top seller is this marinated adobo chicken, offered as a main ingredient in most of the chain’s selections. Make this chicken by marinating thigh meat for a couple of days in the secret adobo sauce (a worker there told me they let it soak for up to 8 days), then grill and chop. Use the flavorful chicken in burritos, tacos, bowls, on nachos, and in tortilla soup.

I bet your craving some Qdoba Fiery Habanero Salsa right about now. Get my recipe here. 

The problem with adding sauce to fried food is that the wet sauce makes the crunchy fried food not so crunchy. Panda Express manages to keep the crispy beef in Beijing Beef crispy even though it may be sitting for over 20 minutes in the sauce on its way to a hungry you. My early attempts at hacking my favorite dish at the massive Chinese food chain all resulted in gummy, soggy beef pieces that were more like flat dumplings than the delicious, crunchy strips of joy they were meant to be.

Then finally, on one batch, I decided to fry the coated beef for much longer than I intuitively felt it should be cooked, resulting in dark browning on the cornstarch coating and an even darker piece of meat beneath it. I anticipated a beef jerky experience, but when I took a bite, I found it to be delicious! It wasn’t tough and chewy as I expected it to be. And when this seemingly overcooked beef was stirred into the sauce, it stayed crispy until served, just like the real thing.

Now, with the soggy beef problem solved, we’ve finally got a good hack for this famous sweet-and-spicy dish.

Menu Description: "Roasted garlic and Parmesan sauce with Italian herbs."

Buffalo Wild Wings had a record day on Super Bowl Sunday 2007 when the chain sold 3.4 million wings! One year later the chain announced the opening of its 500^th store. As the biggest buffalo wing chain in the country continues to grow, so does its selection of delicious sauces. Creamy, and slightly spicy, this Parmesan Garlic Sauce is one of several new sauces BWW added to its menu. Our Top Secret clone starts by roasting a few peeled garlic cloves in your oven. Add mayo and Parmesan cheese to the soft, roasted garlic, plus some corn syrup, lemon juice, red pepper flakes and an assortment of dried herbs and you've got yourself an addictive sauce that's as good on finger food as it is on a salad. Bake up some breaded chicken nuggets or fry up some wings, then simply toss 'em in some of this delicious sauce and serve.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

For many years this entree has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portobello mushrooms—but a home version of the signature dish is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original.

Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.

According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy alfredo sauce. So, I first got a sample of Maggiano’s alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.

This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.   

Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

This recipe was our #5 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4).

One of two pasta dishes currently on the pizza giant’s menu, the Meaty Marinara Pasta was first introduced in a 2008 April Fool’s publicity stunt when Pizza Hut claimed it was changing its name to “Pasta Hut.” No one fell for the prank but they did fall for the pasta, and that's why the Tuscani Creamy Chicken Alfredo Pasta and Meaty Marinara Pasta have been on the menu ever since. The sauce is the big secret here; it's simple and classic, but customized to produce a marinara with that distinct Pizza Hut taste. And the recipe will make more than enough pasta to go around.

The hack is an easy one. After browning the seasoned beef you add it to the sauce, simmer the sauce until thick, then spread it over one pound of rotini pasta in a baking dish in two layers so that every bite is filled with flavor. Sprinkle shredded mozzarella over the top and melt it until golden brown under your broiler. Boom! No one can resist. You rule.

This simple and inexpensive meal will feed eight, and leftovers keep well in the fridge for a couple of days.

Also check out my clone recipe for Pizza Hut Tuscani Creamy Chicken Alfredo Pasta. 

Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce."

The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

Check out my other P.F. Chang's clone recipes here. 

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

Make my McDonald's French Fries recipe for the classic fish 'n chips experience. 

Source: Top Secret Recipes by Todd Wilbur.

The Southern-themed chain famous for its gift shops filled with made-in-America products and delicious homestyle food is also known to have a particularly good meatloaf. This dish ranks high in popularity, right up there with the Chicken ‘n Dumplins and the Hash Brown Casserole, so a good hack is long overdue.

Making meatloaf is easy. What’s hard is making it taste like the meatloaf at Cracker Barrel which is tender and juicy, and flavored with onion, green pepper, and tomato. I sought to turn out a moist and tender loaf of meat, and one that’s not dry and tough, but my first attempts were much too dense. I wasn’t happy about that, but my dog was thrilled.

After playing around with the eggs-to-breadcrumbs-to-milk ratios and being careful to use gentle hands when combining everything and pressing it into the loaf pan, the final batch was a winner and I get to pass it along to you.    

It's best to use a meatloaf pan here which has an insert that lets the fat drip to the bottom, away from the meat. A regular loaf pan will still work, but you’ll want to pour off the fat in the pan before slicing. 

Satisfy your Cracker Barrel cravings with more of my copycat recipes here.

To help fill the void left by a lack of dine-in customers when the coronavirus pandemic struck the U.S. in early 2020, restaurant operators had to get creative. That spring and summer we saw a surge in ghost kitchens and virtual restaurants where all the food was prepared for delivery only. Ghost kitchens are kitchens without seating and minimal, if any, signage. Virtual restaurants are delivery-only services where food is prepared in established restaurant kitchens.

It's Just Wings is a concept cooked up by Brinker, the team behind Chili’s and Maggiano’s, with a menu limited to wings in three styles—bone-in, boneless, and smoked—tossed in your choice of eight creative sauces or two dry rubs. Since I've already hacked a variety of traditional wings and boneless wings, I chose to clone this chain's stand-out smoked wings which are prepared in the same pecan wood smoking ovens (called Combitherms) Chili’s uses to make baby back ribs. 

The secret is to brine the chicken first, then blot it dry and rub the skin with oil to help make it crispy while it smokes. If you don’t have a smoker, you can smoke the wings on your grill by heating one side of the grill and placing the wings on the other side. Set wood chips or pellets in foil over the heated side, then close the lid.   

I’ve included hack recipes for three of the chain's most notable sauces: Honey Sriracha, Honey Chipotle, and Truffle Hot Sauce. Pick one (or more), toss your wings in it, and dive in. Or maybe you just want to go naked? These wings also taste great without any sauce at all.

Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."
 
The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect Chipotle Mexican Grill barbacoa burrito copycat recipe with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours. Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version. If you prefer chicken burritos, head on over to my clone recipe for Qdoba Grilled Adobo Chicken. 

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Forty-five years ago, chicken and waffles sounded like an unusual combination to most people, but not to Herb Hudson. He loved the dish so much when he lived in Harlem, New York, where it was created, that he brought it west in 1975 to Long Beach, California, and turned the concept into a chain of seven legendary Los Angeles restaurants that were successful for decades.

But Roscoe’s has recently fallen on hard times. Eater.com reported in January 2018 that the chain had declared bankruptcy and owed $27 million. Snoop Dogg, known over the years for claiming Roscoe’s as his favorite restaurant, told TMZ that he was going to buy the chain and call it Snoop Dogg’s Chicken ‘N Waffles. That deal never happened.

I’m not sure what’s in the cards for Roscoe’s, but I thought it might be a good idea to head out to the Roscoe’s on Gower in LA and do a little hacking, and the sooner, the better. Once there, I ordered plenty of extra chicken and waffles to go, popped them into the cooler, then headed back to Vegas and got to work.

The chicken at Roscoe’s is Southern-style, which usually means the chicken is soaked in buttermilk, but several workers there insisted that wasn’t the case. So instead, I brined the chicken in a simple salt solution and was pleased to discover that it tasted like theirs. By peeking into the kitchen I observed that Roscoe’s chicken is pan-fried, which is a very Southern thing to do with chicken, so we’ll do the same with our clone. My waiter claimed they use canola oil.

As for the waffles, they’re made special with a secret combination of spices added to the batter. I noted a strong taste of cinnamon and vanilla, with just a dash of nutmeg. To be sure, I confirmed these three ingredients with a very helpful server from another table who was proud to talk about the recipe, and even high-fived me when I called out the correct secret ingredients.

Re-create more of your favorite famous dishes here.

In the Bush’s Beans commercials, Duke, the family golden retriever, wants to sell the secret family recipe, but the Bush family always stops him. The dog is based on the Bush family’s real-life golden retriever, and the campaign, which began in 1995, made Bush’s the big dog of the canned baked beans market practically overnight. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U.S.

Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases. Today Bush’s makes over 80 percent of the canned baked beans sold in the U.S., and the secret family recipe remains a top food secret, despite Duke’s attempts. A replica of the original recipe book—without the original recipe in it (drat!)—is on display at the company's visitor center in Chestnut Hill, Tennessee.

I chose to hack the “Country Style” version of Bush’s Beans because I don’t think the Original flavor has enough, uh, flavor. Country Style is similar to Original, but richer, with more brown sugar. The recipe starts by soaking dry small white beans in a brine overnight. The salt in the water helps to soften the skins, but don’t soak them for more than 14 hours or the skins may begin to fall off. You can skip this step if you've got a fancy Instant Pot using my directions below. 

My first versions tasted great but lacked the deep brown color of the real Bush’s beans, which include caramel coloring—an ingredient that can be hard to find on its own. I eventually discovered that the “browning” sauce, Kitchen Bouquet, will add the dark caramel color needed to our home version of the beans so that they’ll look just like the real thing.

This recipe was our #5 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4).

The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

This Benihana Japanese fried rice recipe will go well with just about any Japanese entree and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Menu Description: "Breaded chicken breast tossed in spicy wing sauce. Served with cool bleu cheese dressing."

This clone re-creates the piquant flavor of traditional Buffalo chicken wings, but the bones and skin are left back in Buffalo. That's because these "wings" are actually nuggets sliced from chicken breast fillets, then breaded and fried, and smothered with the same type of spicy wing sauce used on traditional wings. If you like the flavor of Buffalo wings, but wish you could use a fork, your spicy dreams have come true. Serve these up with some celery sticks and bleu cheese dressing on the side for dipping.

Try more of my Chili's copycat recipes here. 

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Since McDonald's doesn't sell onion rings, these crunchy, golden hoops from the world's number two restaurant chain are the most popular onion rings in the world. There are more than 12,000 Burger Kings in 61 countries these days, and after French fries, onion rings are the second-most popular companion to the chain's signature Whopper sandwich. Check out how simple it is to clone a whopping four dozen onion rings from one onion, using this triple-breading process. When frying, trans fat-free vegetable shortening makes for the best Burger King Onion Rings recipe, but you can get by fine using vegetable oil if that's the way you want to go.. (For a great dipping sauce—similar to Outback's Bloomin' Onion sauce—check out my clone recipe for Burger King's Zesty Onion Ring Dipping Sauce.)

Source: Top Secret Recipes Unlocked by Todd Wilbur.